Since 1995 The Internet Kitchen is your source for quality kitchen products and great customer service. Shop from the convenience of your browser with on-line ordering and toll-free order line. Free gift wrap is also available.

The Internet Kitchen
Quality Kitchen Products & Excellent Service

Coffee and Praline Cake

225 gms refined flour
225 gms sugar 225 gms butter
20 gms baking powder
3 eggs
A few drops vanilla essence
2 tbsp. milk
1 tbsp. butter
2 tbsps. flour

For coffee icing

1 cup unsalted butter
1.5 cup fine sugar
^1/4cup strong coffee devotion cooled completely

For the praline

1/2 kg cashew'chikki'

Method

Mix the flour, along with the sugar, butter, baking powder, eggs, vanillah essence and milk with an electric mixer. Butter the CRISP plate and dust with flour taking care to shake of all excess flour from the CRISP plate. Pour the cake batter into the CRISP plate and bake using the CRISP mode for 11 minutes. De-mould the cake and place on the wire rack to cool. Slice the cake horizontally into two and keep aside.

For the coffee icing

In a bowl, cream the butter gradually, add the sugar and beat till light and fluffy. Add the coffee decaction and mix well.

For the praline

Place the chikki in a thick plastic bag and using a rolling pin, crush the chikki till it is quite fine.

To assemble the cake

Place one half of the cake on a plate or a work surface and spread some of the coffee icing on it. Sprinkle some crushed praline and sandwich it with the other half. Finish the cake by icing it with the remaining coffee coffee icing. Sprinkle the crushed praline evenly on the top and on the sideChill the cake in the refrigerator for 15 minutes, so that the cake slices easily.