Coconut Coffee Cake

Przepis na to niezwykle bogate i aromatyczne ciasto, pochodzi z ksiazki: "Cooking with Chocolate and Coffee" Atkinson, Banks, France, McFaddin (2005)

3 lyzki kawy
5 lyzek prawie wrzacego mleka

Kawe wsypalam do miseczki i zalalam mlekiem, zostawilam na 5 min, potem przecedzilam przez geste sito...

25g cukru (caster sugar)
175g golden syrup
75g masla
40g wiorkow koksowych
175g zwyklej maki
1/2 lyzeczki sody
2 jajka lekko ubite

W garnku roztopilam maslo z cukrem i syropem, dodalam wiorki...podgrzewalam mieszajac az do roztopienia sie skladnikow (za wyjatkiem wiorkow ). Do slodkiej mikstury dodalam przesiana make z soda, jajka i 3 lyzki esensji kawowej...
Calosc wylalam do wysmarowanej i wysypanej keksowki (foremki chlebowej), pieklam w piecu nagrzanym do 170 C przez 40 min. Po wyjeciu z pieca, ciasto odpoczywalo w foremce 10 min, nastepnie wylozylam je na kratke.

W trakcie pieczenia przygotowalam:
250ml kremowej smietanki ...ubilam, dodalam jedna plaska lyzeczke cukru pudru i reszte naparu kawowego...
Gdy ciasto wystyglo, wylozylam smietankowa mase na wierzch ciasta, zawinelam szczelnie w folie aluminiowa i zostawilam na noc w lodowce....
Mozna ozdobic ziarnami kawy, kawa mielona, odrobina tartej czekolady...

Dodam tylko, ze przepis zmodyfikowalam, gdyz oryginalnie wierzch ciasta stanowi masa maslana...

julio...szczerze powiem, ze nie wiem gdzie mozesz go kupic w PL...
wiem za to, ze dziewczyny zastepuja Golden Syrup albo miodem, albo miodem sztucznym...wlasciwie kolorem przypomina miod, smakiem jednak nie (no zawyjatkiem tego ze oba sa bardzo slodkie!)...
warto poeksperymentowac...albo wpisac pytanko gdzies w Niebie

Oto Wikipedia:


Golden syrup
Golden syrup is a thick, amber-colored form of inverted sugar syrup, made in the process of refining sugar cane juice into sugar, or by treatment of a sugar solution with acid. It is used in a variety of baking recipes and desserts. It has an appearance and taste similar to honey, and is often used as a substitute for people who cannot eat honey and those who choose not to (such as vegans). It can also be used as a substitute for corn syrup.



Corn syrup
From Wikipedia, the free encyclopedia
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Corn syrup, is a syrup made from corn starch and composed mainly of glucose. A series of three enzymatic reactions is used to convert the corn starch to corn syrup. Its major use is in commercially prepared foods as a sweetener and for its moisture-retaining (humectant) properties which keep foods moist and maintain freshness. As a sucrose replacment, its sweetness is often insufficient and it is used in conjunction with high intensity sweeteners.

The more general term glucose syrup is often used synonymously with corn syrup, since glucose syrup is most commonly made from corn starch[1]. Technically though, glucose syrup is any liquid starch hydrosylate of mono, di, and higher saccharides[2] and can be made from starch from any source, of which maize, wheat, rice and potatoes are the most common sources.

high fructose corn syrup is a variant in which other enzymes are used to convert some of the glucose into fructose with increased sweetness and higher solubility.

Until recently, corn syrup sold into the retail market, eg in supermarkets, was a high glucose version. HGFS is also appearing in retail products. The largest by market "Karo Syrup" is a fructose/glucose syrup[1].



Mam nadzieje, ze w ten sposob rozwijemy watpliwosci...
Uzywamy Golden Syrup (mieszkancy glownie Wysp i Europy), Corn Syrup (Amerykanie), miod lub miod sztuczny (mieszkancy kraju na Wisla)
zamiennie gdy przepis wola o jeden z nich!

Ciesze sie Joanna...
jestem tego samego zdania...dla tego ciacha noc w lodowce czyni cuda...wiesz, w zasadzie nie rozni sie od piernika...wiec im dluzej lezy tym lepsze!