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Cappuccino cakes

by Monique

A delicious and fancy dessert with the taste of coffee and cinnamon.

This is how it should look

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derive your version - mark as garbage

This recipe contains no meat or fish and should be Baked. It is categorized in Desserts.

60 gr Sugar ( Original base amount: 60 gr, Original Measure: solid )
200 ml Milk ( Original base amount: 200 ml, Original Measure: fluid )
2 pc Eggs ( Original base amount: 2 pc, Original Measure: PIECE )
8 pc Creambutterdough ( Original base amount: 8 pc, Original Measure: PIECE )
60 ml Coffee liquer (Kahlua, Tia Maria of Kamok ( Original base amount: 60 ml, Original Measure: FLUID )
8 ml Soluble coffee ( Original base amount: 8 ml, Original Measure: FLUID )
8 ml Cinnamon ( Original base amount: 8 ml, Original Measure: FLUID )

6 metric

Originally meant for 6 people change

Measures are in Metric change

  1. Preheat the oven to 175° Celsius. Knead the dough and make 6 circles and fill the cakeforms (8 - 9 cm).

  2. Mix the eggs in a bowl with the coffee liquer and the sugar.

  3. Heat the milk with the soluble coffee in a pan. Keep it for 2 - 3 minutes warm, until the milk starts to boil.

  4. Get the pan from the fire.

  5. Beat up the milk bit by bit through the eggmixture and serve it over the cakeforms.

  6. Garnish each cake with cinnamon. Place the cakes in the oven en bake them 20 - 25 minutes till the dough is goldbrown en the filling is set.

  7. Cool the cakes to room temperature.

  8. Enjoy!

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