Photo coffee cake recipe

Modern cooking has leaped forward, and cooking is not just a time-consuming process, as in the old days.Today, the sale of semi-finished products can be easily found or the workpiece.On the basis of one of these pieces, and we offer you to make coffee cake.

remains only to visit the nearby supermarket and buy the dough.Coffee cake recipe is given below, it is very easy to prepare.Make it a treat under the force of even inexperienced hostess.To make it easier to prepare coffee cake, we offer a recipe with a photo illustration.

Serving: 4 people

Preparation time: 20 minutes

coffee cake

To prepare coffee cake we will need the following ingredients:

  • thawed dough, store bought
  • 3 tablespoons sugar
  • 2 tablespoons unsweetenedcocoa powder
  • 1 teaspoon instant coffee
  • 1/3 cup milk
  • 400 grams of cream cheese
  • 1 medium orange
  • 4 slices of orange and orange zest

How to bake a coffee cake: a step by step photo instructions

  • thaweddough cut into equal parts of a thickness not exceeding 2 cm.
    Bake the cake in the pan or can, or in the oven, whatever you like.Preheat the oven to 180 ° C.Pieces of cake evenly placed on a baking sheet, which before that lay a parchment paper.Put down the oven baking.Bake for 5-7 minutes, turn over and still leave for 5-7 minutes or as long as the dough is brown.

  • In a small container, mix sugar, cocoa powder and instant coffee.Gradually add the milk and stir until the mixture becomes our uniform consistency.

  • Clear orange peel and cut crosswise into 4 slices.Place a slice of cake on each of four plates.Put orange slices on top and pour one quarter coffee and milk sauce.Carefully put on a plate on the second piece of the pie and decorate all the zest of a lemon.

  • Photo coffee cake recipe
  • All your dish is ready, and it can bring to the table.The cake is best served warm, cooled down it will not be so tasty.

This quick dessert you certainly will please their home, because what could be more delicious home-made cakes for tea.

Author: Katerina Sergeenko

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