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Linz coffee cakes

Linz coffee cakes

    

Christmas cakes from Linz dough filled with mocca cream.

Cook

No. of servings

35

Ready in

Difficulty

medium

 

 

1. 

all-purpose flour / plain flour 8.75 oz (250 g)  powdered sugar 2 oz (60 g)  unsalted butter 4.5 oz (125 g)  chicken egg 1 pc

Put flour into a bowl, add sugar, chopped butter and eggs.

2. 

Knead a smooth dough, which you wrap in a foil and put in the fridge for an hour.

3. 

whole milk 3.5% ¾ cup (200 ml)  sugar granulated 2.75 oz (80 g)  corn starch 1 oz (30 g)  coffee instant 1.5 tsp

Mix sugar, starch and coffee in the milk. Bring to the boil, stirring constantly ...

4. 

... and cook until thicken. Let it cool.

5. 

unsalted butter 4.5 oz (125 g)

Put butter in a deeper bowl, add lukewarm pudding and whip the cream. If the cream is thin, you can give it in the refrigerator until you bake the rings

6. 

Roll the dough to thickness about 0.5 centimeters and cut rings out with a diameter of 4 cm.

7. 

Using a knife, place them on a baking sheet lined with baking paper. Bake for about 8 minutes at 670°F (355°C) F (355°F (180°C) C).

8. 

Spread a thicker layer of cream to the cooled rings and join two together.

9. 

white chocolate  icing decorations - chocolate

Garnish the cakes and store in the cold to harden. After two or three days, they are prepared for eating. Store in a cool place.

Bon appetit!

all-purpose flour / plain flour8.75oz250grams
chicken egg1pc1piece
coffee instant1.5tsp1.5teaspoon
corn starch1oz30grams
icing decorations - chocolate0ozgram
powdered sugar2oz60grams
sugar granulated2.75oz80grams
unsalted butter8.75oz250grams
white chocolate-
whole milk 3.5%¾cup200milliliters

 

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