There are days during which I know I want to bake something nice and sweet, but have no clue what to make and do not necessarily want to spend too much time in the kitchen. In this case, I tend to improvise with whatever I have at my disposal. I quite liked these little coffee cakes, for lack of a better name, and their interesting texture. I think they will be gone very quickly...
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| Improvised coffee cakes |
Ingredients:
For the cakes:
- 80 g butter, at room temperature
- 4 tbsp sour cream
- 3/4 tbsp coffee extract
- 1 tbsp vanillated sugar
- 120 g powdered sugar, sieved
- 150 g flour, sieved
For the garnish:
- 6–7 tbsp powdered sugar
- 1 tbsp milk
- grated dark chocolate
Preparation:
Preheat the oven to 180°C.
Place the soft butter, sour cream, vanillated sugar, coffee extract and powdered sugar in a salad bowl. Beat until creamy. Incorporate the flour.
Transfer this mixture to individual moulds (here, I used mini kougloff moulds). Alternatively, you could use a piping bag (e.g. with a star-shaped nozzle) and fill paper cups placed in muffin tins.
Bake at 180°C for 15 minutes or more, depending on the quantity of dough in each individual cake. The cakes should start to golden a little and the inserted blade of a knife should come out clean. Take out of the oven and leave to cool for a few minutes before taking out of the moulds, if you used them. Otherwise, remove the cakes and paper cups from the muffin tins. Place on a rack.
In a bowl, mix together the powdered sugar and milk to form a paste or thick liquid. Drizzle over the cakes then sprinkle with grated chocolate.
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| Improvised coffee cakes |
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