Coffee cake blank: 3 eggs, 45g low flour, 20g almond flour, 65438+ 05g cocoa powder, 40 corn oil, 40ml milk and 70g sugar.

Coffee syrup: 100 ml of water, 80 g of sugar and 1 packet of instant coffee powder.

Caramel of almond: 50g of almond, 20g of sugar, 3g of 15 water and 3g of butter.

Coffee cream: 200ml of plant cream, 8g of instant coffee powder, and 0/5ml of coffee wine/kloc.

working methods

1. Separate the yolk from the egg whites.

2. After the egg yolk is broken, add 20g of white sugar and beat it with an eggbeater until it is milky white. Add corn oil and milk and mix well.

3. Add the low-gluten flour and cocoa powder after mixing and sieving, and gently stir into coffee batter.

4. In another large bowl, add egg whites and sugar in batches, and beat with an eggbeater until hard and foaming.

5. Pour one third of the protein cream into the coffee batter and gently stir evenly; Then mix 1/2 protein cream and coffee batter evenly. Finally, pour all the coffee batter into the rest of the protein batter and gently stir well.

6. Pour the mixed coffee cake paste into the mold, put the mold on the table and shake it a few times to knock out the big bubbles inside.

7. Bake in the lower oven at 180℃ for 50 minutes.

8. Pour the sugar into the pot, heat it with low fire until the sugar melts, add instant coffee powder, and slowly cook it with low fire until the sugar water becomes thick syrup.

9. Add water and sugar to the pot, stir with a spoon, heat until the sugar melts into light caramel color, add almonds and stir, so that each almond is evenly stained with syrup.

10. Continue to heat slowly with low heat and keep stirring. When the color turns brown, put the pan down, then add the butter and mix well.

1 1. Take out the almonds and spread them on oiled paper. When they are completely cooled, chop them up with a knife.

12. Dissolve 8g of instant coffee into espresso with15ml of hot water.

13. Beat the cream to 60% fluffy with an egg beater, then add the dissolved coffee liquid and coffee wine, and stir evenly to get the coffee cream.

14. The coffee cake blank is cut into three pieces on average.

15. Brush a layer of coffee syrup on the first slice, and then apply a layer of coffee cream.

16. Cover the second cake slice, brush it with a layer of coffee syrup, and then spread it with a layer of coffee cream.

17. Finally, cover the third piece of cake, brush it with a layer of coffee syrup, and then coat it with a layer of coffee cream, and then decorate it freely according to your own imagination.

18. Finally, just sprinkle some almonds on it.