Recipes with Hot strong coffee
The butter is melted and the sugar is added - stir well! The rest of the ingredients are mixed in.
Bake in a heated oven at 200 degrees C for approx. half an hour.
glaze:
Melt the butter, the rest mixes in - the coffee eventually.
tips:
Great pleasu
Grease a round shape and sprinkle it with raspberries. Whip egg and sugar airy, add baking soda and whip a little bit. Add alternately wheat flour and coffee to the dough, stirring and pour the dough into the mold. Bake at 175 degrees for approx. 40 minutes. R
Grease 2 spoonfuls of butter and sprinkle them with flour. Pour the excess flour away.
Dough:
Chop the chocolate and melt it in a bowl over a water bath. Sift flour, baking soda and salt into a bowl. Bring the coffee in a small saucepan and warm it over lo
Margarine and sugar are thoroughly stirred and the buttermilk is stirred. Mix the flour with soda and cinnamon and sift it into the dough and stir it thoroughly. Pour the dough into a frying pan lined with baking paper and bag it at 200 ° for approx. 30 min.
Gelatin is put in soft
Coffee is made and mixed with sugar, cocoa and gelatin - cool light.
Whip cream and mix with coffee mix.
Pour on glass and cool.
Decorate with a little whipped cream
tips:
Really easy and very tasty
Beat margarine, sugar and egg yolks well.
Add the flour, cacao, baking soda and vanilla.
Add the boiling water and turn the stiff whites gently in.
Place in a greased and raspet springform and bake 40-45 minutes at 150 degrees (try with a stick)
Cool cake
Butter or margarine chop in the flour. The yeast stirred into a little of the lukewarm milk. Pour in the batter along with the sugar and the rest of the milk. The dough is kneaded together. Highlights covered in a warm place for 30 minutes.
Kneaded and roll
Beat the egg yolks with hot coffee, sprinkle sugar in little by little. Whipped foamy. Add the flour and baking powder, stiftpiskede egg whites reversed therein.
Pour into bread crumbs sprinkled springform. Bake on the lower Groove 175-190 degrees c. alm. o
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