Café Bombón

I remember when I tried 'café bombón' in Spanish cafe for the first time. WOW! It is so easy to make, it looks cute in the small glass and tastes amazing. I was thinking, 'why I did not know about it earlier...?'

Anyway, I know now and the recipe is below.

* I very rarely use cow milk products but sometimes it is not possible to find perfect replacement. 

Café bombón


INGREDIENTS:

• 1 shot of espresso
• the same amount of sweetened condensed milk

METHOD:

Make espresso using cafeteria or any coffee machine. Pour it into small glass (or cup) and then slowly start pouring condensed milk to create layering effect.

Mix before drinking and that is all!

in Polish

Café bombón

SKŁADNIKI:

• 1 shot espresso
• taka sama ilość skondensowanego słodzonego mleczka

WYKONANIE:

Zaparzyć kawę i wlać do małej szklaneczki (albo filiżanki). Wlewać mleczko malutkim strumieniem żeby utworzyć warstwy.

Zamieszać przed wypiciem i tyle!

COFFEE NUT BROWNIES

I need to admit something. Yesterday, I ate vanilla & chocolate cheesecake. By the way, I prefer vanilla one. I did not feel well after eating it so that was my first and the last time when I ate something sweet not made by me or made from ingredients which I do not tolerate anymore.

That situation made me very motivated to think again what I am putting into my body.

I made something I am flabbergasted about! I think you should be too!

COFFEE NUT BROWNIES

/ Recipe adapted from here /

INGREDIENTS:

• 1 egg
• 1/2 cup almond butter
• 1/2 cup strong brewed coffee
• 1/4 cup coconut flour
• 3 TBS raw cacao powder
• 1/2 tsp baking soda
• 1/4 teaspoon sea salt (if your nut butter does not already include it)

METHOD:

Preheat the oven to 165 C. Grease or line with parchment paper glass baking dish (about 10x15 cm or any other small square one).

In large bowl mix all ingredients and transfer to the baking dish. Bake for about 25-35 minutes. 

Serve it warm or cold.

SPONGE CAKE WITH COFFEE

SPONGE CAKE with COFFEE

INGREDIENTS:

• 4 eggs
• 1 cup sugar
• 1 cup spelt flour
• 1/2 cup potato starch
• 2 tsp. baking powder
• 250 g butter

METHOD:

Preheat the oven to 180C. Grease a loaf tin or line it with a baking parchment.

Beat all eggs with sugar with electric mixer until light and fluffy. 

Then add flour and baking powder, mix well using a spatula. Melt butter in a small saucepan and leave it to cool for a while. At the end add butter slowly to the mixture.

Pour 2/3 of the mixture to the baking tin. 

Add instant coffee to the rest of the mixture, mix and then pour it over the top of the mixture in the tin. 

Bake until a toothpick inserted into the cake comes out clean, about 45 minutes. Take out the cake from the oven and leave it to cool.

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in Polish

BABKA PIASKOWA z KAWĄ

SKŁADNIKI:

• 4 jajka
• 1 szklanka cukru
• 1 szklanka mąki orkiszowej
• 1/2 szklanki mąki kartoflanej
• 2 płaskie łyżeczki proszku do pieczenia
• 1 kostka masła

METODA:

Nagrzać piekarnik do 180C. Foremkę wysmarować masłem i posypać mąką albo wyłożyć papierem do pieczenia. 

Całe jajka ubić z cukrem do puszystości (im bardziej lekkie tym lepsze). Dodać mąkę oraz proszek do pieczenia i wymieszać za pomocą szpatuli. Rozpuścić masło w małym rondelku, zostawić chwilę do wystygnięcia, a następnie wolno wlewać do masy i dobrze wymieszać.

2/3 ciasta wlać do foremki, a resztę wymieszać z kawą rozpuszczalną i dodać do ciasta w foremce. Piec około 45 minut. Sprawdzić patyczkiem czy ciasto jest upieczone. Gotowe wyjąć z piekarnika i pozostawić do ostygnięcia.