Pecinta kopi wajib coba! CARAMEL LATTE CAKE!
Coffee cake
Caramel Latte Cake
Bahan
Salted caramel:
Italian meringue buttercream:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Buat 2 shot espresso sekitar 30 ml lalu tunggu sampai benar-benar dingin.
- Siapkan 180 gr mentega tawar di mangkuk mixer.
- Panaskan oven di suhu 170 derajat.
- Tambahkan 2 cubit garam dan 1/2 sdt vanilla ekstrak.
- Masukkan 70 gr gula halus dan 75 gr brown sugar.
- Kocok sampai adonan pucat, ringan, dan bertekstur seperti butter cream.
- Masukkan 3 butir telur satu per satu dengan jeda 1 menit setiap telurnya.
- Masukkan 1 kuning telur terakhir lalu kocok sampai rata.
- Masukkan setengah dari 180 gr tepung kue, 1/2 sdt baking soda, dan 3/4 sdt baking powder.
- Tuang setengah espresso yang sudah dingin.
- Aduk dengan kecepatan rendah sampai tercampur.
- Masukkan sisa tepung dan sisa espressonya.
- Aduk sampai rata saja, jangan terlalu lama supaya kuenya tidak keras.
- Siapkan tiga loyang bulat 16 cm yang sudah dioles mentega dan dialasi kertas.
- Timbang adonan lalu bagi rata ke tiga loyang.
- Ratakan permukaan adonan dengan spatula.
- Hentakkan loyang supaya udaranya keluar.
- Panggang di oven yang sudah dipanaskan selama 25 sampai 30 menit sampai matang.
- Masak 100 gr gula pasir di api kecil untuk membuat karamel.
- Masak sampai gulanya larut semua dan warnanya menjadi coklat karamel.
- Kecilkan api paling kecil lalu tuang 100 gr whipping cream hangat sedikit demi sedikit sambil diaduk.
- Aduk terus sampai tidak ada gumpalan karamel yang keras.
- Masukkan 25 gr mentega tawar.
- Tambahkan 1/8 sdt garam atau lebih sesuai selera.
- Pindahkan karamel ke wadah lalu tunggu sampai dingin dan mengental.
- Diamkan italian meringue butter cream di suhu ruang 15 menit lalu aduk sampai teksturnya bisa dipakai.
- Tuang espresso sedikit demi sedikit dalam 3 sampai 4 tahap sambil diaduk sampai warnanya rata.
- Rapikan bagian kue yang terlalu karamelisasi dengan cara ditrim tipis.
- Oles kurang lebih 60 gr butter cream di atas lapisan kue pertama lalu ratakan.
- Beri drizzle salted caramel dingin di bagian tengahnya.
- Tumpuk lapisan kue berikutnya lalu oles 60 gr butter cream lagi.
- Tutup seluruh permukaan kue dengan butter cream tipis sebagai crumb coat.
- Simpan kue di kulkas sampai butter creamnya ngeset.
- Lapisi kue untuk kedua kalinya dengan butter cream yang sama.
- Tarik sisi kue dengan scraper pelan-pelan sampai mulus.
- Rapikan bagian atas dengan spatula yang dimiringkan 45 derajat.
- Masukkan sisa butter cream ke plastik segitiga dengan spuit sesuai selera.
- Semprotkan hiasan butter cream di bagian atas kue.
- Tuang salted caramel di bagian tengah atas kue.
- Goyangkan kue sedikit supaya karamelnya mengalir merata.
- Tempelkan cookie crumb di sekeliling sisi kue.
Ingredients
Salted caramel:
Italian meringue buttercream:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Pull 2 shots of espresso, about 30 ml, and let it cool completely.
- Put 180 g of unsalted butter in the mixer bowl.
- Preheat the oven to 170C.
- Add 2 pinches of salt and 1/2 tsp of vanilla extract.
- Add 70 g of icing sugar and 75 g of brown sugar.
- Beat until pale, light, and the texture of buttercream.
- Add 3 eggs one at a time, leaving a minute between each.
- Add 1 egg yolk last and beat until combined.
- Add half of the 180 g of cake flour, 1/2 tsp of baking soda, and 3/4 tsp of baking powder.
- Pour in half of the cooled espresso.
- Mix on low speed until combined.
- Add the remaining flour and the rest of the espresso.
- Mix just until combined; overmixing will make the cake tough.
- Prepare three 16 cm round tins, buttered and lined with paper.
- Weigh the batter and divide it evenly between the three tins.
- Level the surface of each with a spatula.
- Tap the tins so the air escapes.
- Bake in the preheated oven for 25 to 30 minutes until done.
- Cook 100 g of sugar over low heat to make the caramel.
- Cook until all the sugar has dissolved and the colour turns caramel brown.
- Turn the heat right down and pour in 100 g of warm whipping cream a little at a time while stirring.
- Keep stirring until there are no hard lumps of caramel left.
- Add 25 g of unsalted butter.
- Add 1/8 tsp of salt, or more to taste.
- Transfer the caramel to a container and let it cool and thicken.
- Leave the italian meringue buttercream at room temperature for 15 minutes, then beat it back to a workable texture.
- Add the espresso in 3 to 4 additions, mixing until the colour is even.
- Trim off any overly caramelised crust from the cake layers.
- Spread about 60 g of buttercream over the first cake layer and level it.
- Drizzle chilled salted caramel over the centre.
- Stack the next cake layer and spread another 60 g of buttercream.
- Cover the whole cake with a thin layer of buttercream as a crumb coat.
- Chill the cake until the buttercream sets.
- Coat the cake a second time with the same buttercream.
- Draw a scraper slowly around the sides until they are smooth.
- Finish the top with a spatula held at 45 degrees.
- Put the remaining buttercream into a piping bag with a tip of your choice.
- Pipe a decoration on top of the cake.
- Pour salted caramel into the centre of the top.
- Tilt the cake gently so the caramel spreads evenly.
- Press cookie crumbs around the sides of the cake.
Cook Mode
Coffee cake
Caramel Latte Cake
Pecinta kopi wajib coba! CARAMEL LATTE CAKE!
Pecinta kopi wajib coba! CARAMEL LATTE CAKE!
Bahan
Salted caramel:
Italian meringue buttercream:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Buat 2 shot espresso sekitar 30 ml lalu tunggu sampai benar-benar dingin.
- Siapkan 180 gr mentega tawar di mangkuk mixer.
- Panaskan oven di suhu 170 derajat.
- Tambahkan 2 cubit garam dan 1/2 sdt vanilla ekstrak.
- Masukkan 70 gr gula halus dan 75 gr brown sugar.
- Kocok sampai adonan pucat, ringan, dan bertekstur seperti butter cream.
- Masukkan 3 butir telur satu per satu dengan jeda 1 menit setiap telurnya.
- Masukkan 1 kuning telur terakhir lalu kocok sampai rata.
- Masukkan setengah dari 180 gr tepung kue, 1/2 sdt baking soda, dan 3/4 sdt baking powder.
- Tuang setengah espresso yang sudah dingin.
- Aduk dengan kecepatan rendah sampai tercampur.
- Masukkan sisa tepung dan sisa espressonya.
- Aduk sampai rata saja, jangan terlalu lama supaya kuenya tidak keras.
- Siapkan tiga loyang bulat 16 cm yang sudah dioles mentega dan dialasi kertas.
- Timbang adonan lalu bagi rata ke tiga loyang.
- Ratakan permukaan adonan dengan spatula.
- Hentakkan loyang supaya udaranya keluar.
- Panggang di oven yang sudah dipanaskan selama 25 sampai 30 menit sampai matang.
- Masak 100 gr gula pasir di api kecil untuk membuat karamel.
- Masak sampai gulanya larut semua dan warnanya menjadi coklat karamel.
- Kecilkan api paling kecil lalu tuang 100 gr whipping cream hangat sedikit demi sedikit sambil diaduk.
- Aduk terus sampai tidak ada gumpalan karamel yang keras.
- Masukkan 25 gr mentega tawar.
- Tambahkan 1/8 sdt garam atau lebih sesuai selera.
- Pindahkan karamel ke wadah lalu tunggu sampai dingin dan mengental.
- Diamkan italian meringue butter cream di suhu ruang 15 menit lalu aduk sampai teksturnya bisa dipakai.
- Tuang espresso sedikit demi sedikit dalam 3 sampai 4 tahap sambil diaduk sampai warnanya rata.
- Rapikan bagian kue yang terlalu karamelisasi dengan cara ditrim tipis.
- Oles kurang lebih 60 gr butter cream di atas lapisan kue pertama lalu ratakan.
- Beri drizzle salted caramel dingin di bagian tengahnya.
- Tumpuk lapisan kue berikutnya lalu oles 60 gr butter cream lagi.
- Tutup seluruh permukaan kue dengan butter cream tipis sebagai crumb coat.
- Simpan kue di kulkas sampai butter creamnya ngeset.
- Lapisi kue untuk kedua kalinya dengan butter cream yang sama.
- Tarik sisi kue dengan scraper pelan-pelan sampai mulus.
- Rapikan bagian atas dengan spatula yang dimiringkan 45 derajat.
- Masukkan sisa butter cream ke plastik segitiga dengan spuit sesuai selera.
- Semprotkan hiasan butter cream di bagian atas kue.
- Tuang salted caramel di bagian tengah atas kue.
- Goyangkan kue sedikit supaya karamelnya mengalir merata.
- Tempelkan cookie crumb di sekeliling sisi kue.
Ingredients
Salted caramel:
Italian meringue buttercream:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Pull 2 shots of espresso, about 30 ml, and let it cool completely.
- Put 180 g of unsalted butter in the mixer bowl.
- Preheat the oven to 170C.
- Add 2 pinches of salt and 1/2 tsp of vanilla extract.
- Add 70 g of icing sugar and 75 g of brown sugar.
- Beat until pale, light, and the texture of buttercream.
- Add 3 eggs one at a time, leaving a minute between each.
- Add 1 egg yolk last and beat until combined.
- Add half of the 180 g of cake flour, 1/2 tsp of baking soda, and 3/4 tsp of baking powder.
- Pour in half of the cooled espresso.
- Mix on low speed until combined.
- Add the remaining flour and the rest of the espresso.
- Mix just until combined; overmixing will make the cake tough.
- Prepare three 16 cm round tins, buttered and lined with paper.
- Weigh the batter and divide it evenly between the three tins.
- Level the surface of each with a spatula.
- Tap the tins so the air escapes.
- Bake in the preheated oven for 25 to 30 minutes until done.
- Cook 100 g of sugar over low heat to make the caramel.
- Cook until all the sugar has dissolved and the colour turns caramel brown.
- Turn the heat right down and pour in 100 g of warm whipping cream a little at a time while stirring.
- Keep stirring until there are no hard lumps of caramel left.
- Add 25 g of unsalted butter.
- Add 1/8 tsp of salt, or more to taste.
- Transfer the caramel to a container and let it cool and thicken.
- Leave the italian meringue buttercream at room temperature for 15 minutes, then beat it back to a workable texture.
- Add the espresso in 3 to 4 additions, mixing until the colour is even.
- Trim off any overly caramelised crust from the cake layers.
- Spread about 60 g of buttercream over the first cake layer and level it.
- Drizzle chilled salted caramel over the centre.
- Stack the next cake layer and spread another 60 g of buttercream.
- Cover the whole cake with a thin layer of buttercream as a crumb coat.
- Chill the cake until the buttercream sets.
- Coat the cake a second time with the same buttercream.
- Draw a scraper slowly around the sides until they are smooth.
- Finish the top with a spatula held at 45 degrees.
- Put the remaining buttercream into a piping bag with a tip of your choice.
- Pipe a decoration on top of the cake.
- Pour salted caramel into the centre of the top.
- Tilt the cake gently so the caramel spreads evenly.
- Press cookie crumbs around the sides of the cake.
Cook Notes
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