Meses Nougat Sponge Coffee

Material A

• 5 whole eggs
• 2 egg yolks
• 140 gr sugar
• Notes:
• Total eggs are 310 grams, if it's not enough, just add the yolks

Material B (Sifter So One)

• 90 gr blue key flour
• 10 g cornstarch
• 20 gr cocoa powder
• 25 g milk powder

Ingredients C (Dissolve & Cool)

• 20 gr instant coffee (me: nescafe classic)
• 60 ml hot water (me: 3 tbsp water only)

Ingredient D (melt)

• 120 gr butter

Toppings

• Buttercream + Meses + Nougat (Can be changed according to taste)

How to make

• 1. Mix ingredients A until fluffy and thick (approximately 10 minutes)
• 2. Enter the ingredients B, mixer on low speed until blended, but not too long.
• 3. Enter the coffee solution (C), mix well.
• 4. Add melted butter (D), stir again with a spatula (don't over mix it, if it looks runny it's okay, as long as it's not frothy)
• 5. Pour the mixture into a 20cm tin. Bake at 175°C for 35 minutes or until cooked (depending on your oven).
• 6. Once cooked, remove the cake from the pan. Wait for room temperature, then cut and decorate.
• 1. Prepare a non-stick frying pan, add sugar, cook over low heat, stirring constantly until all the sugar melts.
• 2. Turn off the stove, add peanuts, mix quickly.
• 3. Pour the nougat over the greased baking paper, smooth it out, let it cool.
• 4. When it is cold, mash the nougat dough according to taste. Nougat is ready to use.

Peanut Nougat

• 100 gr peeled peanuts (roasted and coarsely ground)
• 80 gr sugar

Location:

Share :

You may like these posts :

• 
  Wool Roll Breed
• 
  Sweet Chicken Bread
• 
  Comb Bread
• 
  Bagelen