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| Coffee banana cake tart |
TART
100g butter
200g plain flour
30g sugar
½ egg
½ tsp vanilla essence
1.
Using an electric mixer, whisk
butter and sugar together. Add in eggs very slowly while whisking. Add in
vanilla essence and then mix in flour using a wooden spatula.
2.
Refrigerate for 30mins-1h.
3.
Blind bake at 180°C for 25mins, then remove the weights and bake for another 10-15mins.
COFFEE
CAKE
120g egg whites (4 egg white)
40g sugar
80g egg yolks (4 egg yolks)
30g sugar (coffee powder has sugar)
40g cake flour
Coffee powder
Total weight ≈ 310g (each layer ≈ 155g)
Used 20cm (8”) cake tin.
1.
Preheat the oven to 170°C.
2.
Line a baking pan with
parchment paper.
3.
Whisk egg yolks and sugar well
(until pale in colour).
4.
Sift in cake flour, whisk until
well-combined and aerated.
5.
Beat egg whites until foamy,
gradually pour in the sugar, whip until to stiff peaks.
6.
Fold the egg whites mixture
into the egg yolk mixture until just combined.
7.
Pour the batter into the lined
baking pan, smooth surface with a spatula.
8.
Bake for 20mins until a
toothpick inserted into the center comes out clean.
