Café Au Lait Cake Food

CAFé AU LAIT CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Grease two 8- or 9-inch round cake pans, or spray with baking spray with flour. Dissolve 1 tablespoon coffee in 1 1/4 cups water. Make cake batter as directed on box, using coffee mixture in place of the water. Bake and cool as directed.
• Dissolve 2 teaspoons coffee in 1 tablespoon cool water. Stir 2 teaspoons of the coffee mixture into frosting. In medium bowl, stir together whipped topping and remaining coffee mixture; gently stir in 1/4 cup of the frosting mixture.
• On serving plate, place 1 cake layer, rounded side down. Spread with half of the whipped topping mixture (about 3/4 cup) to within 1/4 inch of edge. Top with second layer, rounded side up. Frost side and top of cake with frosting. Pipe remaining whipped topping mixture around top of cake. Refrigerate 1 to 2 hours or until chilled. Garnish top of cake with espresso beans. Store covered in refrigerator.

CAFE AU LAIT COFFEE CAKE

Steps:

• Preheat the oven to 350 degrees F.
• Butter a 9" springform pan.
• To make the crumb topping, stir together the instant coffee, brown sugar, flour and cinnamon in a medium bowl.
• Cut in the butter until crumbly and stir in the chocolate chips and pecans.
• Set aside.
• To make the cake, beat together the butter and sugar in a large bowl until light.
• Add the eggs, one at a time, beating well until smooth.
• Beat in the sour cream.
• Dissolve the instant coffee in the warm water and beat into the egg mixture.
• In a small bowl, stir together the remaining dry ingredients.
• On low speed, gradually add the dry ingredients, alternating with milk. There should be three additions of dry and two of wet ingredients.
• Beat well after each addition.
• Spread 1/2 of the batter into the prepared pan and sprinkle with 1-1/2 cups of the crumb topping.
• Cover with the remaining batter and sprinkle with the remaining crumb topping.
• Bake for 65 to 80 minutes or until a toothpick inserted into the centre comes out clean.
• If the top begins to brown too quickly, loosely cover with foil.

CAFE AU LAIT POTS DE CREME

Steps:

• Preheat the oven to 325 degrees F.
• Heat the milk, cream, sugars, espresso, vanilla and salt in a medium saucepan over low heat until just boiling. Remove from heat. Whisk the egg and yolks in a measuring cup and temper by mixing in a small amount of the cream mixture into the eggs before adding the rest of the cream mixture.
• Pour into 4 (4-ounce) ramekins and arrange on a baking dish. Fill the baking dish halfway with very hot water but not boiling, being careful not to splash water into the ramekins. Put in the oven and bake until the edges are set, but the center is still a little wobbly, about 20 to 25 minutes. Remove immediately from the water bath to a baking dish filled with ice to chill quickly. Keep refrigerated until serving.

CAFE AU LAIT' CHEESECAKE

Steps:

• CRUST:.
• In a medium-sized bowl, combine the butter cookie crumbs, sugar and butter.
• Blend well with pastry blender.
• Press the mixture into the bottom and sides of a well-buttered 10-inch springform pan. Chill in the freezer or fridge for about 30 minutes.
• Soften the gelatin in the 1/2 cup cold water.
• In a small saucepan, combine the egg yolks and sugar and gradually stir in the whipping cream.
• Cook the mixture over medium heat, stirring until thickened enough to coat a metal spoon.
• Remove from the heat and stir in the softened gelatin.
• In a small bowl, beat the cream cheese until very smooth and creamy, then add the vanilla and continue to beat until very smooth and creamy.
• Add the gelatin mixture to the cheese mixture and beat until smooth.
• Chill in the refrigerator for 30 minutes or until the mixture is set.
• In separate small mixing bowls, whip the heavy cream and beat the egg whites until stiff, then fold both into the cream cheese mixture.
• In a small saucepan, heat the instant coffee dissolved in water, and the coffee liqueur, stirring until smooth.
• Add the coffee mixture to the cheese mixture and beat until very smooth and creamy.
• Pour into the chilled springform pan and refrigerate for 3 hours, or until cake is set and firm.
• Carefully remove the sides of the springform pan, transfer cake to a serving dish, and serve.

HOMEMADE CAFE AU LAIT

Steps:

• Add the milk to a 2-cup mason jar. Add 1 teaspoon of caramel syrup if using and close the lid tightly. Shake the jar until foamy, about 1 minute. Remove the lid and microwave the foamy milk until hot, about 1 minute.
• Pour the hot coffee into an 8-ounce mug. Top the coffee with the hot milk and spoon over some foam. Drizzle with caramel syrup if desired.

CAFE AU LAIT CHEESECAKE

Steps:

• Preheat oven to 350°F if using a silver 9-inch springform pan (or to 325°F if using a dark nonstick 9-inch springform pan). Microwave chocolate and coffee in large microwaveable bowl on HIGH 2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted.
• Add cream cheese and sugar; beat with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Stir in orange zest. Pour into greased 9-inch springform pan.
• Bake 1 hour or until center is almost set. Run small knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight.
• Mix cocoa and cinnamon; sprinkle over cheesecake. Garnish with chocolate-covered coffee beans, if desired. Store leftover cheesecake in refrigerator.

GLUTEN-FREE CAFé AU LAIT CAKE

Steps:

• Heat oven to 350°F (or 325°F for dark or nonstick pan). Grease bottom only of 8-inch or 9-inch round pan with shortening.
• Dissolve 1 tablespoon coffee in 1 cup water. In large bowl, beat coffee mixture, cake mix, butter and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl constantly. Pour into pan.
• Bake 8-inch or 9-inch pan 43 to 48 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around side of pan to loosen cake; remove from pan to cooling rack. Cool completely, about 1 hour.
• Dissolve 2 teaspoons coffee in 1 tablespoon cool water. Stir 2 teaspoons of the coffee mixture into frosting. In medium bowl, mix whipped topping and remaining coffee mixture; gently stir in 1/4 cup of the frosting mixture.
• Cut cake in half horizontally. Place 1 cake layer, cut side up, on serving plate. Spread with half of the whipped topping mixture (about 3/4 cup) to within 1/4 inch of edge. Place other cake layer, cut side down, on top. Frost side and top of cake with frosting. Pipe remaining whipped topping mixture around top of cake. Refrigerate 1 hour or until chilled. Garnish top of cake with espresso beans. Store covered in refrigerator.

CAFé AU LAIT

Steps:

• Pour the hot coffee into a large mug (the mug will need to hold 130ml, plus a little foam). Pour over the steamed milk and top with a little of the foam, if you like.

CAFé AU LAIT

Steps:

• Blend milk in a blender in 2 batches until frothy (use caution when blending hot liquids). Divide coffee among 8 large cups and top off with hot milk.

CAFE AU LAIT

Steps:

• Heat 1 to 1 1/2 cups milk in a saucepan over medium-low heat, whisking, until milk is steaming and slightly foamy.
• Divide milk between two cafe au lait bowls or large coffee cups. Divide 2 cups coffee betweenbowls, and stir.