Mocha Cakes

Ingredients for Mocha Cakes

Instructions for Mocha Cakes

To prepare the Mocha Cakes recipe, please follow these instructions:

My mini-shop


It feels like luxury to go to the cafe in town. In the café's glass fitters, different types of pastries, big and small, are all tempting in colors and shapes that make it bubble of joy in the body! But it's not necessary to be a professional baker to succeed with similar works of art. Here you will find classic favorites that you can make in your own kitchen. All honor and respect for big pastries, but here are the miniversions and the more mouthbids that apply!










Mini Cinnamon rolls


ca. 40 pcs.



ingredients

75 g of butter or margarine
2 1/2 dl milk
25 g yeast for sweet dough
1 knsp. salt
3/4 dl Dansukker Sugar or Light Syrup
1 tsp. Bumped cardamom
ca. 7 dl wheat flour



Fill
50 g butter or margarine
1/2 dl Dansukker Brun Farin
1 tbsp. cinnamon



brushing
Egg



Garnish
Dansukker Perlesukker



Small cake form





Melt the grease into a saucepan. Add the milk and warm up to approx. 37 ° (handwashed).



Crumble the yeast into the bowl and add a little of the liquid. Stir until the yeast is dissolved. Add the rest of the liquid.



Mix salt, sugar, cardamom and 2/3 of milk. Eat the dough until it is smooth and smooth. Add more flour and knead until the dough releases the edges of the bowl. Let the dough rise to double size under a cloth for 20-30 minutes.



Stir the ingredients to the filling together.



Put the dough on a spun table and knead it until smooth. Roll the dough to a rectangular plate. Distribute the filling on the dough. Divide the plate into 3 pieces. Roll each piece together into a roll and cut it into slices. Put in small pieces of paper. Let the dough rise under a cloth for 20 minutes.



Set the oven to 250 °. Brush the snails with whipped eggs. Sprinkle pearly sugar on. Bake in the middle of the oven for approx. 8 minutes.



Let the balls cool off on a shake under a cloth.



If you do not like cinnamon, fill the snails with one of the following alternatives instead: 50 g butter or margarine, 1/2 dl sugar, 1/2 teaspoon. Vanilla sugar or
50 g butter or margarine, 1/2 dl sugar, 2 tsp. Cardamom or
25 g of butter or margarine, 75 g of grated almond or
1 dl orange marmalade or
1 dl raisins











mini Muffins


ca. 30 pcs.



ingredients
50 g margarine
2 1/2 tbsp. milk
1 egg
3/4 dl Dansukker cane sugar or sugar
1 1/4 dl wheat flour
1/2 teaspoon. baking powder
2 tsp. potato flour
1/2 teaspoon. Dansukker Vanilla Sugar
Small cake form



Suggestions for tasters
1/2 tbsp. cocoa
or
1/2 dl chopped chocolate
or
Grated 1/4 lemon
or
1/2 dl fresh or frozen berries
or
1/2 dl raisins



Suggestions for decoration
icing sugar sprinkles
Or icing, 1 dl Dansukker Flormelis and a few drops of water
Or pear sugar
Or almonds and nuts





Melt the margarine and add milk. Heat the mixture without boiling. Whip egg and sugar easily. Mix flour with baking soda, potato flour and vanilla sugar. Add alternately flour mixture and milk mixture to egg mixture. Let the mixture rest in the refrigerator overnight, giving muffins with extra nice tops. Pour the dough into paper pan in a pan. Bake in the middle of the oven at 225 ° for approx. 5 minutes.











Minibiskuitter


ca. 25 pcs.



ingredients
200 g almond pulp
1 1/4 dl Dansukker Sugar
1 egg white



Fill
100 g Philadelphia lamb light, natural
50 g butter or margarine
1 1/4 dl Dansukker Flormelis
1 tsp. Dansukker Vanilla Sugar
1 egg yolk
1 tbsp. cocoa



Garnish
100 g chocolate, optional black
15 g coconut fat (palmin)
possibly. 100 g finely chopped nuts or almonds





Tear the almond and mix it with sugar and egg white. Sprinkle or put the dough into small rounds or elongated cakes on a baking sheet with baking paper. Give the cakes a hard pressure with a finger to make them even. Let them rest on the plate for 30 minutes before baking in the middle of the oven at 175 ° for approx. 10 minutes. Let the cakes cool on the plate.



Stir the cheese, fat and sugar together. Add vanilla sugar, egg yolk and cocoa and stir until the mass is mixed well. Grease or spray the filling on the chilled cakes. Place the cakes in the freezer for approx. 15 minutes.



Melt chocolate and coconut grease over water bath. Dip the cakes in the chocolate and then, if necessary. In chopped nuts or almonds. Store in a refrigerator. Can be frozen.











Marie Boller


15 pcs.



ingredients
Petit Choudej
1 1/2 dl water
50 g butter or margarine
1 dl wheat flour
1 large egg



Shortcrust
1 dl wheat flour
2 tablespoons. Dansukker Sugar
1/2 teaspoon. Dansukker Vanilla Sugar
40 g of butter or margarine



Fill
1 1/2 dl of jams
1/2 dl whipped cream



vanilla Creme
1 egg yolk
1 dl cooking cream
1 tbsp. potato flour
1 tbsp. Dansukker Flormelis
1 tsp. Dansukker Vanilla Sugar



Garnish
Dansukker Flormelis
possibly. Jam or jelly





First mix the ingredients into the batter. Put the dough in a plastic bag and leave it in the fridge for 1 hour.

Continue with the vanilla cream. Mix all ingredients, except for vanilla sugar, in a saucepan and simmer the mixture with low heat until the cream thickens. Allow the mixture to cool before adding sugarcane.

Heat water and grease to the petit choudejen up to the boiling point in a saucepan. Add the flour and cook thoroughly stirring until the dough releases the sides of the saucepan. Remove the pan from the hob and allow the dough to cool slightly before adding the egg. Stir thoroughly. Put the dough into small round buns on a baking sheet with baking paper.

Roll the dough into a 3 mm thick plate. Cut out small round cakes using a decilitre needle or a glass. Place a cake on each piece of bread. Bag at the bottom of the oven at 175º for approx. 30 minutes. Let the cakes cool off on a grate.

Whip the cream to solid foam and turn it into the vanilla cream. Make a small hole right down at the edge of the cakes and first fill the jam. Fill the cream cream into a spray bag and benefit the cream in the cakes. Point the flour on and decorate. With a jam of jam or jelly. Served immediately so the cakes do not get soft.











Mocha Cakes


10 pcs.



ingredients

Bottom

150 g almonds

1 dl Dansukker Sugar

2 egg whites



Fill

3 egg yolks

1 1/4 dl Dansukker Light Syrup

150 g of soft butter or margarine

2 tsp. instant coffee

2 tablespoons. Room (can be omitted)



Garnish

chocolate coffee beans




Grind the almonds and mix them with the sugar. Whip egg whites into solid foam. Turn it into the almond mixture. Put 20 muffins on a baking sheet and enjoy the dough in them. Bake in the middle of the oven at 175 ° for approx. 5 minutes. Allow the bottoms to cool off on a grate before removing them.



Put the egg yolks in a bowl. Heat the syrup to the boiling point and pour it into the egg yolks under thorough whipping. Add coffee and possibly. Room and stir until the mass is uniform. Grease the fat into the dough.



Spread the cream on half of the cakes and then place the other cakes upstairs. Grease the cream around and on top of the cakes. Make a pattern with a fork. Decorate with chocolate coffee beans.