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Ciambellone al Caffè

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Adjust Servings:
5 eggs
250 gr butter
60 gr milk
60 gr Almond meal
200 gr flour
250 gr sugar
2 tea spoons cocoa powder
2 te spoons caffe
1 little cup = 25 gr espresso
1 bag dessert yeast
200 gr icing sugar
20 gr espresso
coffee beans

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Ciambellone al Caffè


Such a Good morning!

  • Serves 12
  • Medium


  • Decoration



Such a a good morning… il Ciambellone al Caffè made with my little girl. In the morning the taste of coffe is  the first that I want, the only one that make me happy…. its scent makes me in a good moon!

This is my favourite Cimbellone, my favorite breakfast.

The icing I put on, as a decoration, reminds me of my husband’s coffee cream!



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Knead soft butter with sugar, salt until you have a light and fluffy mixture.
In a small bowl, lightly bet eggs with milk, using a fork.
Gradually add them to the butter cream, stirring. Once all the egg mixture is incorporated, add flour sifted baking powered.
Stir just enough time to incorporate it well, without stirring to much.
Divide the mixture into 2 parts, one leave white. transfer the other one in a small bowl, add cocoa powered, caffe and espresso, mix well until you have a creamy mixture.


Grease and flour a donut tin.
Pour the 2 mixture alternately with a spoon. To create the marbled effect, gently mix the 2 compounds, passing a stick.
Cook in the preheat oven at 180 degrees for about 45 minutes.
Always the toothpick get that must come out dry.
After taking it out of the oven, let it cool for 10 minutes and then turn out onto a wire rack and let it cool well.



In a bowl pour the icing sugar and add hot espresso, mix wallaby hand with a whisk until you have a creamy and very thick glaze.
Pour it on the cake with a teaspoon and decorate with coffee bean.


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