एगलेस कॉफ़ी केक | Eggless Coffee Cake | Sanjeev Kapoor Khazana | Sanjeev Kapoor Khazana | TedhiKheer

If you love coffee in desserts, this coffee cake sans eggs is just perfect for you.

EGGLESS COFFEE CAKE

Ingredients

½ cup yogurt
1 tsp coffee powder
1 tsp vanilla essence
½ cup castor sugar
¼ cup oil
1 cup refined flour (maida)
½ tsp baking powder
½ tsp baking soda
¼ cup milk
2 cups whipped cream
1 tbsp coffee decoction ( ½ tbsp coffee powder mixed with 1 tbsp warm water)
Crushed butterscotch pearls for sprinkling
Chopped mixed nuts for sprinkling (pistachios and almonds)
5-6 pistachios, blanched, peeled and slivered
Butterscotch pearls for garnish
Dried rose petals for garnish

Method

1. Preheat the oven at 180ºC.
2. Take yogurt in a large bowl. Sift the coffee powder, add vanilla essence, and castor sugar and whisk till the sugar melts.
3. Add oil and whisk again.
4. Sift refined flour, baking powder and baking soda directly into the bowl and lightly whisk. Pour the milk little by little and lightly whisk till well combined.
5. Divide the batter into two greased and dusted 4 inch x 3 inch round cake tin. Tap it to release any air bubbles. Place them on a baking tray and bake in the preheated oven for 30-35 minutes.
6. Bring the cake tins out of the oven and allow to cool slightly. De-mould the cakes on a wire rack and allow to cool completely.
7. Trim the tops of the cakes.
8. Take whipped cream in a bowl. Add the coffee decoction and fold till well combined.
9. Place one cake on a worktop, apply a thick layer of the coffee cream and spread it evenly.
10. Sprinkle crushed butterscotch pearls and sprinkle some mixed nuts. Place the remaining cake with the bottom side facing up. Spread a thick layer of the coffee cream again and spread it evenly.
11. Sprinkle some mixed in a circle in the centre of the cake. Garnish with pistachio slivers and butterscotch pearls. Place some dried rose petals and serve.

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