Layered Coffee Cream Cake Food

CINNAMON HAZELNUT LAYERED COFFEE CAKE

Steps:

• Preheat oven to 350 degrees.
• Greased and flour a 13 x 9 x 2-inch baking pan, set aside.
• Next make the topping, by melting the butter and adding the brown sugar, flour, cinnamon and hazelnuts together.
• Make sure to mix well, set aside until needed.
• You will use this topping to sprinkle between the batter layers, don't forget to save some for the top.
• Next cream the butter and sugar together, add the eggs and beat well.
• Mix milk and vanilla extract together.
• Sift the dry ingredients together, then add alternately with the milk and vanilla mixture.
• Pour half the batter into a greased and floured 13 x 9 x 2-inch baking pan.
• Sprinkle half the topping mixture over the batter.
• Add the remaining batter and top with the remaining topping mix.
• Bake in 350 degrees for 25 - 30 minutes or until a toothpick inserted in center comes out clean.
• Enjoy with a big pot of hot tea.

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!

LATTE MACCHIATO - 3 LAYERED COFFEE

Steps:

• Heat milk in the microwave or in a saucepan over medium-high heat (do not boil).
• In the meantime prepare instant espresso according to package direction.
• As soon as the milk is hot give it into a blender or food processor and blend on high for 40 seconds or until the milk has a velvety milk foam.
• Fill glasses up to 2/3 with milk foam.
• Now pour hot espresso VERY SLOWLY into the foam, I suggest to pour it from the rim.
• If you like, you can turn a spoon around and pour the espresso slowly over its back side.
• After 1 minute the drink will divide in 3 layers which is very nice!