I think this cake will be my way of saying “Thank you”, ^^. Last month, I got an email from Khun Kapook (Kapook is her name and Khun is like Mr or Miss in english), she told me that she will come to Thailand and really want to see me, because she has a gift for me.
Actually, we don’t know each other before, just send and reply the email, haha, but I felt good that the my blog help me find more friend. But we didn’t have a chance to meet each other, -*-, well I just couldn’t manage my schedule, so she told me that she will send the gift for me.
And yes, this is the book from Khun Kapook, very lovely book, “. After getting it, I want to try the recipe in the book so much anyway, it takes sometime for me, haha.
But at last I still didn’t use the recipe from the book, well, I love the idea of this coffee meringue cake very much (and there are many cute cake recipes and in the book).
But the cake recipe for this cake is a pound cake, which I think it will be too heavy for my mom (who is the best customer when I make coffee flavored cake,, hehe). So I change the cake into butter cake instead, and for the meringue, the French meringue is easy to make but it won’t last long (it will lose its shape real soon after you whipped it), and it’s raw. I have to change it into the Italian meringue for 1, the healthier reason (my nephew and my niece can eat it) it’s safer because the meringue will be cooked with the hot sugar syrup and 2, the texture of Italian meringue is very good, and you can let it sit for a while without being worried.
From the lovely book, here come my beautiful cupcakes, ^^. Even I didn’t use the recipe from the book, the inspiration that the book gives me is priceless. So, let me use this blog as a “Thank you card” for Khun Kapook.
2 …………………………………. Egg whites
100g …………………………… Sugar
40g …………………………….. Water
Preheat the oven to 170 °C
Divide the flour mixture into 3, put 1/3 of the flour mixture into the batter, stir with a spatula, when combine, add half of the half and half, follow with 1/3 of the flour, stir again then add the rest of the half and half. Finish with the rest of the flour, mix to combine.
Reduce the oven temperature to 150 °C
When the syrup reaches 100°C, start whisking the egg whites.
Spoon the meringue on top of the cakes and spread into peaks and swirls with a palette knife. (try to cover all the top of the cake, so it won’t dry out when baking)
Put the cake bake in the oven and bake for 10-15 minutes or until the meringue turn into light brown color.