I have many cooking and especially pastry books that I could open a themed bookstore right now, and unfortunately, I relentlessly keep buying them; it’s almost a compulsion that seizes me when I see publications that intrigue me by topic or author.
Montersino is a super pastry chef who certainly needs no introduction, and the recipe for the coffee bundt cake without butter by Montersino is taken from his book “Pastry Lessons” published by Food Editore(€ 14,90).
My bundt cake is only 7 inches and I made it by halving the ingredients you find below…my family is small, and the tummy is growing exponentially here ^_^!!!
The aroma of coffee is mainly used in pastry for the preparation of Bavarians, creams, ice creams, and soft cakes but can also be used for savory dishes like, for example, tagliatelle!
I also suggest other recipes taken from my blog La cucina di ASI with coffee…
COFFEE AND CHOCOLATE CAKE
COFFEE AND AMARETTO SEMIFREDDO
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The coffee bundt cake without butter signed by pastry chef Montersino is the perfect dessert for those seeking lightness without sacrificing taste!
Soft, fragrant, and with an irresistible coffee aroma, this dessert is ideal for starting the day with energy and also for indulging in a sweet break.
The recipe, as you can read, is simple to follow, contains no butter, and remains incredibly soft thanks to a few pastry tricks. Curious to find out how it’s made?
Coffee Bundt Cake without Butter by Montersino
- Difficulty: Very easy
- Cost: Economical
- Rest time: 10 Minutes
- Preparation time: 20 Minutes
- Portions: 8 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for COFFEE BUNDT CAKE WITHOUT BUTTER by Montersino
- 2 cups all-purpose flour
- 2/3 cup plain yogurt
- 3/4 cup Sugar
- 1 oz Instant coffee (or barley coffee)
- 3 Eggs (approximately 3)
- 1 tbsp baking powder
- butter and flour for the mold (or wet and wrung-out paper)
- to taste Powdered sugar (for the glaze)
- to taste espresso coffee (for the glaze)
Tools for COFFEE BUNDT CAKE WITHOUT BUTTER by Montersino
#adv
- Mixing Bowls
- Electric Whisks
- Cake Molds
- Spatulas
FOR THE PREPARATION OF THE COFFEE BUNDT CAKE WITHOUT BUTTER by Montersino
In a bowl, work without whipping the yolks with the sugar.
Then add the yogurt to obtain a homogeneous cream for the Montersino bundt cake.
Now add the instant coffee (without dissolving it) and lastly the egg whites whipped until stiff.
Pour the mixture into a buttered and floured mold (or lined with wet and wrung-out parchment paper).
Place in a preheated oven at 350°F for about 45 minutes or according to the characteristics of your oven.
Turn off the heat and let the coffee bundt cake without butter by Montersino cool.
Unmold, and if you wish, leave it plain or decorate it with powdered sugar or, as I did, make a glaze with powdered sugar and a little liquid coffee.
Enjoy the recipe of the coffee bundt cake without butter by Montersino!
Annalisa
In a cup, put 3 tablespoons of powdered sugar and a little coffee.
Start mixing and adjust the addition based on the density of the mixture.
On a cold cake, glaze the coffee bundt cake without butter by Montersino decorating it with coffee beans if desired.
If you don’t want glaze as a decoration, just sprinkle the cake without butter with powdered sugar.…
Bon appétit!
Annalisa
Tips and Notes
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