This wonderful coffee cake is more suitable for adults. Special vanilla aroma gives it Italian vanilla-citrus liqueur Tuaka, whose 500-year-old recipe is kept in a strict recipe. Pieces chocolate caramel glass and espresso beans add to the cake intricate look and bring to the dessert texture an element crunch. Share with friends: 
Time: 2 hours. 55 minutes Difficulty: medium Servings: 6 – 8 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
Coffee cakes
- 420 gr. mixes for making chocolate cake
- 0.5 tbsp. vegetable oil
- 1/4 Art. vanilla citrus liqueur, for example, Tuaka
- 2 tbsp. l espresso powder
- 1 tsp vanilla extract
- 1/8 tsp fine salt
- 3 eggs, room temperature
- 0.5 tbsp. chocolate coated coffee beans, coarsely chopped, for decoration
Caramel glass
- 0.5 tbsp. granulated sugar
- 2 tbsp. l vanilla citrus liqueur, for example, Tuaka
Tuscan butter cream
- 220 gr butter, room temperature
- 3 tbsp. powdered sugar
- 2 tbsp. l vanilla citrus liqueur, for example, Tuaka
- 1 tsp vanilla extract
- 1/8 tsp fine salt
Recipes with similar ingredients: a mixture of baking muffins, eggs, butter, coffee, liquor
Recipe preparation:
- Place the grill in the central part of the oven, preheat oven to 190 ° C. Cover 2 round 20 cm baking dishes parchment and cover them with a cooking spray.
- Coffee cakes: in the bowl of the electric mixer, connect cake mix, vegetable oil, vanilla liquor, powder espresso, vanilla extract, salt, eggs and 1 tbsp. water. Whisk on slow speed for 30 seconds, then another 2 minutes. at medium speed periodically cleaning the walls of the bowl with a spatula.
- Divide the dough evenly between the two prepared forms and smooth the surface of the cakes with a spatula. Bake about 28-30 min until the toothpick inserted in the center of the cake remains clean. Cool for 20 minutes. without removing from the molds, then lay out the cakes on the grill for cooling and leave for about 1 hour so that they completely cooled.
- Caramel glass: cover the baking sheet with silicone a baking mat. Put granulated sugar in a small pan and vanilla liqueur and cook, without stirring, for about 5 minutes. to deep amber color. Pour the caramel onto the prepared pan and let cool to room temperature. When the caramel cools down break it into fragments.
- Tuscan butter cream: into a bowl of a planetary mixer with put the butter with a spatula and beat for about 1 minute. to a light and smooth texture. Add icing sugar, vanilla liquor, vanilla extract and salt and beat at low speed for about 30 sec until everything is evenly mixed; increase speed to medium and beat for about 2 minutes. to the air structure.
- Cake assembly: place one cake on the cake rack flat side up, trim the top if necessary with a serrated knife. Using a flat spatula, evenly distribute 1/4 cream cream on a cake, leaving a border of 1.2 cm. set the second cake and cream the whole cake with cream the tip of the shoulder blades decorative swirls. Flatten cut chocolate coffee beans around the circumference of the cake and decorate the top caramel glass cake.
