Salted Caramel Coffee Buttercream Cake Recipe
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Salted Caramel Coffee Buttercream Cake Recipe

● Cup measure standard
237 ml = 1 cup
15ml = 1Tbsp
5ml = 1tsp
1 egg (without shell) 53g
Heavy Cream (38% milk fat)
(Chocolate is minced, flour is before sieving)

♥ Cake finished size
[ 18cm * 6.5cm (H)]

● Coffee Sponge Cake
( mold size : 18cm*7cm )
4 eggs
30g brown sugar ( 2 Tbsp+1tsp )
70g sugar ( 1/3 cup + 1 tsp )
a pinch of salt
4ml vanilla extract ( 1 tsp )

125g cake flour (3/4 cup + 2 Tbsp )

40g milk ( 2 Tbsp +2 tsp)
5 g (1 tsp) sugar
7g Instant Coffee ( 1 Tbsp )

40g unsalted butter ( 2 Tbsp +2 tsp)

● Salted Caramel Coffee Buttercream
(Anglaise Sauce)
2 yolks
22g sugar ( 1 Tbsp +2 tsp)
50g milk ( 3 Tbsp +1 tsp)
2ml vanilla extract

(Salted Caramel Sauce)
80g sugar (1/3 cup + 1 Tbsp )

80 g (1/3 cup) warm heavy cream
5g Instant Coffee ( 1/2 Tbsp )
two pinches of salt

125g sweetened condensed milk ( 1/3 cup + 2Tbsp )

350g unsalted butter ( 1 cup + 1/2 cup + 2Tbsp )

● Caramel Coffee Mirror Glaze

25g starch syrup ( 1 Tbsp )
100 g (1/2) sugar

180g (3/4 cup) warm heavy cream

5g powdered gelatin ( 1tsp +1/2tsp )
25 g water ( 1 Tbsp + 2 tsp )

● coffee syrup
50 g water ( 3 Tbsp + 1 tsp )
25 g sugar ( 2 Tbsp )
1 g instant coffee
3 g rum
How to make ㅡㅡㅡ

  1. Measure hot water and sugar
  2. Melt the sugar and…
  3. After adding coffee and rum, cool to room temperature.

● 50g sliced ​​almonds

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