Cake low coffee and coverage praliné

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  • For the dough
  • Butter, at room temperature: 170 g
  • Refined sugar: 140 g
  • Eggs: 3
  • Flour with leaven: 140 g
  • Instant coffee: 2,5 Teaspoons (dissolved in a tablespoon of warm water)
  • Toasted hazelnuts, chopped to the praliné: 55 g
  • Refined sugar: 55 g
  • For the coverage
  • Q


Preheat the oven to 180 c. Butter two ways round spring-loaded with 20 cm in diameter and cover the bottom with parchment paper. Beat the butter and sugar until the mixture whitish and creamy. After you add the eggs, beating one at a time. Sift the flour and get involved. Add the nuts and coffee, stirring, and pour in the dough in two forms prepared, smoothing the surface evenly. Bake in the oven for 20-25 minutes, until the cakes golden and you feel resistance when you press the tip of the fingers. Pass the cakes to a grid and let it cool. To make the praliné, cover the bottom of a baking tray with baking paper. Heat the sugar in a heavy-bottomed frying pan for 5 minutes, stirring until melted and achieve a gold-tone pale. Add the walnuts and stir for 30 seconds, after pouring the mixture to the board, where you will harden for about 20 minutes. To make the cover, hit the Mascarpone, sugar, and coffee until the mixture is smooth and creamy. Barre one of the cakes cooled with a little less than half of the coverage and overlap the other layer. Spread the rest on top of it. Leave the praliné in pieces and decorate the cake with them.

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