Cof­fee cake

Style at Home (UK) - - Cook It Baking Masterclass -

Takes 3hrs serves 12 4 quan­ti­ties of ba­sic cake mix­ture 4tbsp camp cof­fee For the FILL­ING AND Dec­o­ra­tion 1 x 400g jar Lo­tus Bis­coff spread smooth 1 quan­tity of ba­sic but­ter­cream 3tbsp choco­late mocha beans

Pre­heat oven to 180°C/gas 4. Mix a dou­ble quan­tity of cake mix­ture, us­ing the Camp cof­fee in­stead of milk. Di­vide be­tween two 20cm greased and lined sand­wich tins and bake fol­low­ing the ba­sic cake recipe. Make a dou­ble quan­tity of the cake mix­ture and bake as be­fore. Beat the Bis­coff spread into the but­ter­cream. A lit­tle boil­ing wa­ter may be added if needed to keep it soft enough to be a spread­ing con­sis­tency. Slice the crusts off the top of each cake, then use the cut­ters to cut two cir­cles in the cen­tre of each cake and care­fully lift the rings out and swap them to give al­ter­nate colours. To as­sem­ble, start with a layer with an outer cof­fee ring as the base, al­ter­nat­ing the lay­ers, spread­ing but­ter­cream be­tween all the cut sur­faces. Cover the top and sides of the cake with but­ter­cream and scat­ter the mocha beans on top.

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