๐ฐ Pistachio Coffee Cream Cake | A Perfectly Indulgent Delight! ๐โค๏ธ (Page 2 ) | January 10, 2025
Annonce:
Instructions:
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- Preheat Oven: Set the oven to 350ยฐF (175ยฐC) and grease a 9-inch round cake pan with parchment paper. ๐ฐ
- Beat Eggs & Sugar: In a large bowl, beat the eggs and sugar until light and fluffy, about 5 minutes. ๐ฅ
- Melt Butter: Melt the butter and let it cool slightly, then add it to the egg mixture along with vanilla extract. ๐ฏ
- Mix Dry Ingredients: In a separate bowl, combine flour, ground pistachios, and baking powder. ๐พ
- Combine Wet & Dry: Gently fold the dry ingredients into the wet mixture, being careful not to overmix. ๐ฅ
- Bake: Pour the batter into the prepared cake pan and bake for 25-30 minutes or until a toothpick comes out clean. โฒ๏ธ
- Cool: Let the cake cool for a few minutes in the pan, then transfer to a wire rack to cool completely. ๐ง
- Whip Cream & Mascarpone: While the cake cools, whip the heavy cream until stiff peaks form, then fold in mascarpone cheese. ๐ง
- Soak Cake: In a shallow dish, combine brewed coffee and coffee liqueur (if using). Dip the cooled sponge cake into the coffee mixture. โ๐ง
- Layer Cake & Cream: Layer the soaked cake in a serving dish, then add a layer of mascarpone mixture. Repeat until all cake and cream are used. ๐ฐ๐
- Chill: Refrigerate for at least 4 hours or overnight to set the flavors. โ๏ธ
- Dust & Serve: Before serving, dust with cocoa powder for the perfect finish. ๐ซ
Next: ๐ฑ๐ Baked Spinach and Mushroom Quesadillas ๐ง๐ฏ
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