Hug in a Cup – The New Indian Express
BENGALURU: Coffee cinnamon roll without eggs
Recipe by Priyaa Nanda, @fattybaogoesplaces
All purpose flour
4 cups brown sugar 2 cups
Powdered sugar 1 teaspoon ground cinnamon 1 tablespoon butter 200 g
Yeast 1 teaspoon of milk 1 cup
Coffee powder 2 teaspoons
1/4 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
Activate the yeast in a bowl of milk for 10 min (without stirring it) with 1 teaspoon of powdered sugar
Add the all-purpose flour, melted butter, salt,
baking powder, baking soda with activated yeast. Mix well and form a paste.
Let the dough rest for an hour. Cover with a damp cloth. It should be double the size at the end.
To make the filling, add brown sugar, melted butter, cinnamon powder, coffee powder to a bowl and mix well.
Roll out the dough into a rectangle 1/4 inch thick using a rolling pin.
Gently spread the coffee and cinnamon filling.
Now roll tightly in a cylindrical log and cut them into mini rolls (12-15) using a sharp knife. Arrange them in a cake mold.
Preheat the oven to 375 Â° F (190 Â° C). Bake for 25-28 minutes until lightly browned.
Serve the cinnamon rolls with sugar icing, cream cheese, or any other like topping to accompany a cup of lemon tea.
Coffee pound cake
Recipe by Alka Shah, @kuchkhaasbyalka_blr
1 cup unsalted butter 1 cup sugar 4 large eggs 2 cups flour 1 teaspoon baking powder 3/4 cup milk 1 teaspoon vanilla extract 1 tablespoon Nescafe coffee powder 2 tablespoons hershey cocoa powder 4/5 pieces of Lindt orange Â½ cup cashews and walnuts cup chopped dates
Preheat the oven to 350 F or 180 C.
Sift the dry ingredients; flour, salt, baking powder.
Butter and flour the cake mold
Using a stand mixer or electric mixer, first beat the butter until creamy and smooth. Add the sugar and continue beating until light and fluffy.
When the sugar is well incorporated, add the eggs one at a time. Incorporate the dry ingredients alternately with the milk and vanilla. Using a spatula, mix well and transfer to the prepared pan. (If using the Bundt pan, pat it on the counter several times to remove air bubbles, especially along the sides of the pan.)
Bake in the preheated oven until a toothpick or toothpick inserted in the center comes out clean, about 30 to 35 minutes.
Cool the cake completely before turning it out onto a serving platter.
Recipe by: Swapna Venkatesh @serotoninspark
1 cup / 200 ml whipping cream 1 cup / 200 g mascarpone 3 tbsp.
Heat the water to just below the boiling point, mix in the instant coffee powder and 2 tablespoons of sugar. Put aside.
In a large bowl, whip the cream with 3 tablespoons of powdered sugar and the vanilla extract for 3-4 minutes. Stir in the mascarpone and mix until incorporated. Add the rum and whisk until it becomes slightly thick but still spreadable.
Pour the black coffee into a medium bowl. Place the Savoiardi cookies in the liquid one by one and turn them twice in the liquid.
Carefully remove and start lining the bottom of the dessert tray. Repeat with the rest of the cookies until you have completely lined the base. Measure and break the cookies before dipping them in the liquid.
Spread half of the mascarpone cream mixture over the cookies and distribute evenly.
Repeat the previous two steps to create layers of coffee soaked cookies over the cream.
Finish with the mascarpone cream.
Leave to cool in the refrigerator for 2 hours. Sprinkle with coffee and cocoa.
Recipe by Bhandavya Gowda, @bakeberriesbacon
Take 10g of gelatin in a bowl and add 30g of water. Keep that aside.
30g of melted butter 70g of powder Marie biscuit Mix well and make a layer at the bottom of the cake mold and put it in the refrigerator. Cream cheese dough: 250 g of cream cheese 90 g of sugar 120 g of sour cream 100 g of curd / yogurt Take everything in a bowl and whisk well.
1 tbsp instant coffee powder 1 tbsp sugar
1 tablespoon of water
Beat this together (Dalgona coffee).
Add Dalgona coffee to the cream cheese mixture and mix the two well.
Melt the gelatin in a double boiler and add it to the dough. Mix well.
Pour it into the cake tin that has the cookie layer and freeze for 2 hours.