A Coffee Cake (That Tastes of Coffee) скачать в хорошем качестве

A Coffee Cake (That Tastes of Coffee)

Go to https://surfshark.deals/jameshoffmann and enter promo code JAMESHOFFMANN for 84% off and 4 extra months free! Grinder competition is now closed. Go check out ‪@chefsteps‬ The cake recipe: https://www.jameshoffmann.co.uk/the-u... Stella Parks' Swiss Meringue Buttercream: https://www.seriouseats.com/recipes/2... Music: “Mountaintop Domicile” By Watermark High Licenced through Musicbed. You can get a 30 day trial of royalty-free music here: http://share.mscbd.fm/jimseven Links: Patreon:   / jameshoffmann   My Books: The World Atlas of Coffee: http://geni.us/atlasofcoffee The Best of Jimseven: https://geni.us/bestofjimseven Limited Edition Merch: https://www.tenshundredsthousands.com Instagram:   / jimseven   Twitter:   / jimseven   My video kit: https://kit.co/jimseven/video-making-... My current studio coffee kit: https://kit.co/jimseven/studio-coffee... My glasses: http://bit.ly/boldlondon My hair product of choice: https://geni.us/forthehair Neewer Products I Use: https://geni.us/neewer-C-stand https://geni.us/neewersl60 https://geni.us/neewerslider The Ultimate Coffee Cake Recipe: CAKE SPONGES 225g plain flour 225g unsalted butter (softened) 225g golden caster sugar (divided) 4 egg yolks 90g espresso (approx. 10% strength) 14g baking powder 6g Glycerol Monosterate 4 egg whites 4g salt Cream together the butter and 100g of sugar for 5-6 minutes or until light and fluffy Add the eggs yolks one at a one and mix completely before adding the next one. Add the baking powder and GMS With the mixer on low, add half the espresso followed by half the flour. Combine and then add the remaining espresso and flour. Mix until just combined. In a clean bowl, add the egg whites, 125g sugar and the salt. Whisk until stiff peaks form in the meringue. Fold the meringue into the batter, a third at a time. Prepare two springform pans by greasing and flouring them. Split the batter evenly between the two. Bake at 175C-180C for approximately 25 minutes or until the internal temperature is 96C. Cool completely before frosting. COFFEE BUTTER 200g unsalted butter (softened) 100g filter roast coffee Saucepan method: Combine the coffee and butter in a small sauce pan and heat on low. Do not allow the water to boil out of the butter. Infuse for 1 hour Strain Sous vide method: Combine coffee and butter in vacuum bag Add some cutlery to the inside of the bag to prevent floating Cook sous vide at 90C for one hour Strain COFFEE SWISS MERINGUE BUTTERCREAM 85g egg whites (2 or 3 eggs depending on size) 155g sugar 3g salt 100g coffee butter (softened) 180g unsalted butter (softened) Combine egg whites, sugar and salt. Heat mixture over boiling water, while stirring continuously, until it reaches 85C Transfer to mixer and whisk on high for approximately 10 minutes, until meringue is stiff and shiny and only warm to the touch (32C) Keep the mixer running and slowly add the butter, approximately 1 tablespoon at a time, until fully combined. If not using immediately then refrigerate. Before using it should be brought back up to 20C-23C and whipped again. CAKE BUILD: Spread only a thin layer of frosting on the first tier of the cake Place the second tier on top Frost the top of the cake, and decorate as you see fit. Don’t be too generous with the frosting as it can overpower the cake underneath.