John Myers
Contents
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Ingredients
The basic dough
- 100 g Butter
- 130 g Sugar
- 2 Eggs
- 1 pinch Salt
- 80 g Food starch
- 220 g Flour
- 12 g Baking powder, self-mixed - of course, P. from Dr. Oe or a pinch of soda
The first mix
- 50 ml Strong espresso cold
The second mix
- 100 g Sugar
- 100 g Cream
- 20 g Butter
and also....
- Fat and crumbs for the mold
- 15 ml Strong espresso cold
- 125 g Powdered sugar
- 125 g Chocolate beans
- Some chocolate cream
Instructions
the base dough
- Make a heavy batter from the ingredients listed above. Possibly - but usually not necessary - pour in some milk.
- Now divide the dough. For me it was 335 g.
first mix
- Boil strong espresso and allow to cool. Mix with one half of the dough.
second mix.
- Melt the sugar in a pan, pour in the cream and bring to the boil. Now stir in the butter and let this caramel mixture cool down a little. Then mix with the second half of the dough.
...und außerdem
- Now fill the caramel dough into a greased and crumbled loaf pan (26 cm), pour the coffee dough halves on it and mix the two doughs together in a spiral with a galbel. Bake at 160 degrees convection for about 45 minutes.
- Mix the espresso with the powdered sugar and pour this glaze over the cake immediately after removing it. Decorate with chocolate beans and let cool. Only now put swabs on the cake with the chocolate cream.
- TIP: A bundt pan can easily be filled with twice the amount.
Nutrition
Serving: 100gCalories: 387kcalCarbohydrates: 61.8gProtein: 2.7gFat: 14.2g
