Ingredients
1 12 cups flour
1 teaspoon coffee
4 eggs
1 cup caster sugar
2 cups butter
1 14 cups cream
Method
Sources
📖
Recipe1M+
dataset
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Large golden crystals — crunchy coffee topping, crème brûlée
Individual raw sugar packets — coffee service, light crunch
Entry-level electric burr grinder — 40 grind settings, pour over to French press
Precision burr grinder — consistent grind, quiet, portable
Individual cups for perfectly shaped poached eggs
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Large golden crystals — crunchy coffee topping, crème brûlée
Individual raw sugar packets — coffee service, light crunch
Entry-level electric burr grinder — 40 grind settings, pour over to French press
Precision burr grinder — consistent grind, quiet, portable
Individual cups for perfectly shaped poached eggs
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first sift the flour and coffee together for 5-6 times. after sifting, do not touch the flour with your hands. separate the eggs. beat the egg whites until very soft. add the sugar to it and beat. add one cup of butter and beat. add the other cup of butter as well and mix. now one after another, add the egg yolks and mix. little by little add the flour and fold it into the batter. grease a rectangular tray and pour the mixture in it. bake it in a preheated oven until cooked. after it is baked, quickly take it out from the oven. soak a cloth in water and wrap the cake in the cloth. let it cool for an hour or so. to make the topping: mix the ground coffee and sugar in the cream; the cofee flavored cream topping is ready. unwrap the cake out of the cloth and apply the tasty topping inside the cake. roll it again and place the cream on to it. garnish it with some walnuts. enjoy.