Coffee Cream Filling Food

CREAM FILLING

Steps:

• Combine flour and milk. Bring to a boil and stir until thickened. Cool completely.
• Cream everything else with an electric mixer. Beat in the cooled milk until the sugar is dissolved.
• Use as you desire. It tastes alot like a hostess cake filling, and would go great in chocolate cupcakes.

CREAM-FILLED COFFEE CAKE

Steps:

• In a small saucepan, heat the milk, 1/3 cup sugar, butter and salt; stir until sugar is dissolved. Set aside. In a small bowl, combine the yeast, warm water and remaining sugar; let stand for 5 minutes., In a large bowl, combine the milk and yeast mixtures, eggs and 3 cups flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn out onto a lightly floured surface and knead until smooth, about 6-8 minutes. Place dough in a greased bowl, turning once to grease top. Cover and let rise until doubled, about 1 hour. , Meanwhile, in a bowl, combine the sugars, flour and cinnamon; cut in cold butter until mixture resembles coarse crumbs; set topping aside. Punch dough down; divide in half. Pat or roll each portion to fit a greased 9-in. round baking pan. With a fork, pierce tops; sprinkle with topping. Cover and let rise in a warm place until doubled, about 1 hour. , Bake at 350° for 20-25 minutes. Remove from pans and cool on wire racks. For filling, in a small saucepan, combine flour and milk until smooth. Cook and stir for 1-2 minutes or until thickened; cool. In a small bowl, cream butter and sugar until light and fluffy. Beat in vanilla. Add flour mixture; beat until fluffy. Split each cake into two horizontal layers; spread each with half the filling. Refrigerate until serving.

POLISH CREAM CHEESE COFFEE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Beat 1 cup white sugar, 1/2 cup butter, and 1 egg in a bowl until smooth. Add sour cream and vanilla extract; mix well. Stir in 3 cups flour, baking soda, and baking powder until mixture comes together in a sticky dough. Spread half the dough evenly into prepared baking dish.
• Beat cream cheese, 1/2 cup white sugar, and 1 egg in another bowl until smooth. Spoon mixture into baking dish over dough. Drop remaining half of dough by spoonfuls over cream cheese mixture.
• Mix pecans, brown sugar, 1/3 cup flour, and 1/3 cup butter in a bowl until mixture resembles a coarse crumble; sprinkle over dough.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.

CREAM CHEESE COFFEE CAKE II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan. In a small bowl, beat cream cheese, confectioners' sugar and lemon juice until smooth; set aside. In a medium bowl, stir together flour, baking powder, baking soda, and salt; set aside.
• In a large bowl, cream together the butter and 1 cup white sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the sour cream, mixing just until incorporated. Pour half of batter into prepared pan. Spoon cream cheese mixture on top of batter to within 1/2 inch of pan edge. Spoon remaining batter over filling, spreading to pan edge. In a small bowl, combine chopped nuts, 2 tablespoons white sugar and 1/2 teaspoon cinnamon. Sprinkle over batter in pan.
• Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a serving plate and serve warm.

COFFEE-FILLED CREAM PUFFS WITH CHOCOLATE GLAZE

Steps:

• Prepare the pastry cream: Whisk together sugar, cornstarch, and salt in a medium saucepan. Whisk together milk, espresso, and egg yolks in a glass measuring cup. Add milk mixture to saucepan, along with butter. Cook over medium heat until mixture comes to a boil. Let boil 1 minute. Remove from heat and add vanilla.
• Strain pastry cream through a fine-mesh sieve into a bowl. Cover with plastic wrap, pressing it directly onto the surface of the pastry cream to prevent a skin from forming. Refrigerate until chilled, at least 2 hours or up to 2 days.
• Prepare the puffs: Preheat oven to 400 degrees. In a medium saucepan over medium-high heat, combine butter, sugar, salt, and water. Bring to a boil and immediately remove from heat. Using a wooden spoon, quickly stir in the flour until combined.
• Return pan to medium-high heat and cook, stirring vigorously, until mixture pulls away from the sides and a film forms on the bottom of the pan, about 3 minutes.
• Remove from heat and add eggs, one at a time, stirring vigorously after each addition, and waiting to add the next egg until the previous one is entirely incorporated.
• Transfer dough to a pastry bag fitted with a 3/4-inch plain round tip (#809). On two parchment-lined baking sheets, pipe sixteen 2-inch rounds. Gently smooth the pointed peaks with a moistened finger, rounding tops to ensure even rising. Bake, rotating halfway, until puffed and deep golden-brown, 30 to 35 minutes. Transfer to a rack. Using a paring knife, make a small "X" in the bottom of each puff. Let cool completely.
• Whisk the pastry cream until smooth and transfer to a pastry bag fitted with a 1/4-inch filling pastry tip (#230). Fill each puff with some of the pastry cream.
• Make the glaze: Place the chocolate in a medium bowl. Bring the cream to a boil in a small saucepan over medium heat. Pour the hot cream over the chocolate; let stand 1 minute. Whisk until smooth. Dip the top of each cream puff in the chocolate and let stand at room temperature to set, about 20 minutes.

COFFEE CAKE WITH COFFEE BUTTERCREAM, COFFEE GLACé ICING AND CANDIED WALNUTS

Steps:

• For the coffee cake, preheat the oven to 180C/350F/Gas 4. Grease and line a 23cm/9in loose-bottomed cake tin.
• Place the butter and sugar in a large bowl and beat until light and fluffy.
• Gradually add the eggs, continually beating, then the coffee essence. Sieve in the flour and fold in.
• Pour into the prepared cake tin and level off with a palette knife.
• Bake for 20-25 minutes, or until golden-brown and risen.
• Remove from the tin and allow to cool on a cooling rack.
• For the coffee buttercream, place the softened butter in a bowl and mix with a hand-held electric mixer. Add the sifted icing sugar and beat together. Dissolve the coffee in the water and add to the buttercream and stir. Set aside.
• For the glacé icing, place the coffee and boiling water into a bowl to dissolve, then add the icing sugar and beat until smooth. Add a little more boiling water if needed until the mixture comes to a spreadable consistency.
• For the candied walnuts, place the sugar and 110ml/3½fl oz water into a saucepan and bring to a simmer. Add the walnuts and cook for a couple of minutes, or until just tender. Drain and place onto a large sheet of greaseproof paper.
• Heat 2.5cm/1in of vegetable oil in a saucepan until just shimmering. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
• Carefully add the candied walnuts to the oil and cook for 1-2 minutes, or until just golden-brown.
• Lift out and drain on a fresh sheet of greaseproof paper. Leave until cool.
• To assemble the cake, cut the cake in half horizontally. Spread the buttercream over one half of the cake and place the other half on top. Spread the glacé icing over the top and decorate with candied walnuts.

CREAM FILLED COFFEE CAKE

Steps:

• Heat milk, butter 1/3 cup sugar and salt; stir until the sugar dissolves. Set aside. Mix yeast, warm water and 1 teaspoon sugar; let stand 10 minutes.
• In a large mixing bowl, combine 3 cups flour, milk mixture, yeast and eggs; beat until smooth. Add enough of the remaining flour to form a soft dough.
• Turn out onto a lightly floured surface and knead until smooth, about 6-8 minutes.
• Place dough in a greased bowl, turning one to grease top.
• Cover and let rise until doubled, about 1 to 1-1/2 hours.
• Meanwhile, prepare topping.
• Combine sugars, flour and cinnamon in a bowl. Cut butter into dry ingredients; set aside.
• Punch dough down; divide in half. Pat or roll each half to fit a greased 9-in. cake pan.
• With a fork, pierce entire cake top.
• Divide topping and sprinkle over each cake.
• Cover and let rise in a warm place until doubled, about 1 hour.
• Bake at 350° for 20-25 minutes.
• Remove from pans and cool on wire racks.
• For filling, combine flour and milk in a saucepan; cook, stirring constantly, until mixture thickens.
• Cool.
• In a mixing bowl, cream remaining ingredients until well-mixed. Add flour mixture and beat until fluffy.
• Cut each cake in half horizontally; spread each with half the filling.
• Refrigerate until ready to serve.

CHOCOLATE COFFEE CREAM-FILLED COOKIES

Steps:

• Preheat oven to 350° and grease 3 or 4 baking sheets.
• In a bowl, beat butter and sugar until light and fluffy.
• In separate bowl, beat egg with coffee granules until dissolved. Gradually add to creamed mixture, beating well.
• Sift the flour, cornstarch and baking powder over mixture.
• Stir in to make a soft dough and knead lightly.
• On a floured surface, roll dough to a 1/8-inch thickness.
• With a 2-inch fluted cutter, cut out cookies and place on prepared baking sheets.
• Bake 10-15 minutes, until firm and lightly browned.
• Transfer cookies to wire racks to cool.
• Put the cooled, melted chocolate into a pastry bag and snip off end.
• Pipe parallel zigzag lines on half the cookies.
• For cookie filling: In bowl, beat butter and powdered sugar until smooth and creamy.
• In another bowl, mix egg yolk with coffee granules; add to creamed mixture and beat until smooth.
• Spread the filling on plain cookies and then sandwich together.
• Let cool in cool place until filling is firm.

COFFEE CREAM FILLING

Steps:

• Scald coffee with milk.
• Mix sugar, cornstarch, salt and well beaten eggs.
• Strain milk; add gradually to sugar mixture.
• Add butter; cook in a double boiler until thick and creamy, stirring constantly.
• Add vanilla and cool.

CREAM FILLED COFFEE CAKE

Steps:

• Preheat the oven to 350 degrees. Spray two 8" round baking pans with cooking spray. Set aside.
• In a medium size bowl, combine all of the ingredients for the cake batter and mix well.
• In a separate bowl, combine the topping ingredients and mix until crumbly.
• In each baking pan, pour 1/4 of the cake batter. Sprinkle 1/4 of the topping on top of the cake batter for each pan. Then repeat with the remaining cake batter and topping. Each pan should be have four layers: cake batter, topping, cake batter, topping.
• Bake the cakes for 30 minutes, until they spring back when you touch the center of them.
• Immediately invert the cakes onto a plate and allow them to cool.
• While the cakes are cooling, you can make the cream filling. In with a stand mixer or hand-held mixer, beat the two egg whites until they are frothy, about 2-3 minutes. In another bowl beat the butter until it is white in appearance. Add the eggs to the butter, then add the powdered sugar and vanilla. Beat for an additional 2-3 minutes until the cream filling is fluffy. Set aside.
• In a small bowl, combine the ingredients for the glaze. The glaze will be thick, but you should still be able to drizzle it on top of the cake. Add more milk if you'd like. Set aside.
• To assemble the cake, place one cake on a serving plate. Spread the cream filling on top of the cake. Then place the second cake on top of the cream filling. Drizzle the glaze on top of the cake. You can even top it with nuts if you'd like!
• Store this cake in the refrigerator.

COFFEE CREAM FILLING / FROSTING

Steps:

• Mixed all three ingredients in a medium sized glass bowl.
• Beat ingredients still stiff.
• Use as a filling in your favourite cake or as frosting for cupcakes.
• Be creative!

COFFEE CREAM CAKE

Steps:

• Preheat oven to 350°F.
• Start by melting the butter in a saucepan on the stove. Once the butter is melted, add in the instant coffee. Pour in the boiling water and remove from heat. Whisk until fully combined and then set aside.
• In a large bowl, add flour, sugar, salt, and baking soda. Pour butter mixture over and whisk together.
• In separate bowl mix buttermilk, eggs, and vanilla. Pour over batter and whisk until fully combined.
• Prepare pans. I used two 8in rounds. Pour batter into pans and cook for 16-22 minutes or until an inserted toothpick is removed clean.
• Let the cakes cool to room temperature then cut them each in half, creating four layers instead of two. You may need to level the cakes slightly if there is a large dome.
• Eat the scraps immediately, and tell no one.
• I then placed all the layers in the freezer for two hours.
• Add cream cheese to stand mixer with paddle attachment.
• Add in confectioners sugar and heavy cream and mix until light and fluffy. Transfer to a bowl and clean mixing bowl.
• Melt butter on medium-low heat in a medium saucepan and then add the instant coffee.
• Whisk in half and half and turn off heat.
• Add in confectioners sugar and vanilla and whisk until there are no lumps. Let stand for 5 minutes.
• To assemble cakes, place one layer on cake stand and cover in whipped cream cheese frosting. Place another layer and add more frosting. Continue until all four layers are in place.
• Drizzle coffee icing over the top and allow it to spill over the sides.

SOUR CREAM COFFEE CAKE WITH CREAM CHEESE FILLING

Steps:

• Preheat your oven to 350 degrees. Line the bottom of a spring form cake pan with parchment paper. Spray the pan & paper with cooking spray, or grease & flour it. Set it aside.
• In a bowl, combine the flour, baking powder, baking soda and salt. Set it aside.
• In your mixing bowl beat together the butter and sugar until creamy and smooth. Mix in the eggs and beat until airy.
• Mix in the vanilla.
• Add in half of the flour mixture, and mix well.
• Add in the sour cream, and mix in.
• Add the remaining flour mixture and again, mix well. Set this aside for now.
• In another bowl, beat together the cream cheese, powdered sugar and lemon juice until smooth.
• Spread half of the cake batter in the bottom of the pan.
• Spread the filling over the cake batter.
• Spoon the remaining half of the cake batter over the filling, then gently spread it smooth.
• In a little bowl, combine the sugar, the cinnamon and pecans for the topping.
• Sprinkle these over the top of the cake.
• Bake the cake for 45-48 minutes or until the cake tests done with a toothpick in the center.
• Place the can on a cooling rack and allow it to cool for 10 minutes in the pan.
• Run a knife around the edge. Remove the side of the pan, and cool the cake completely.
• Enjoy!

CREAM CHEESE COFFEE CAKE

Steps:

• To make the cake, preheat the oven to 350 degrees Fahrenheit. Grease a 9x13-inch baking dish with oil or butter.
• In a bowl, sift together 3 cups of flour, baking soda, and baking powder. Set aside.
• In a large bowl, add 1/2 cup of butter and 1 cup of granulated sugar. Beat with an electric mixer on medium speed until light and fluffy (this process is called u201ccreaming the butter and sugaru201d). Add the egg and beat until combined.
• Add in the sour cream and vanilla, and continue to beat until well-combined.
• Add the dry ingredients into the bowl. Beat until the mixture forms into a sticky dough.
• Spread half of the dough evenly into the greased baking dish.
• To make the cream cheese filling, beat together cream cheese, 1/2 cup granulated sugar, and 1 egg in a bowl until smooth. Spoon over the mixture over the dough.
• Drop spoonfuls of the remaining dough over the cream cheese mixture.
• To make the topping, combine pecans, brown sugar, 1/3 cup of flour, and 1/3 cup butter in a bowl until crumbly. Sprinkle topping over the dough.
• Bake for 45 minutes. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it's done baking.
• Let the cake cool completely before slicing. Enjoy!