Coffee 09 Chiffonlets with Dulce de Leche Whipped Cream (page 334) – syruped

here is the syruped ROSE’S heavenly CAKES: Coffee Chiffonlets with Dulce de Leche Whipped Cream (page 334).  these are so tender as is, that i ate one without the dulce de leche whipped cream:

i am using “filtron” coffee concentrate.  it is a cold brewed coffee concentrate easily done at home if you plan ahead.  for the cake batter, replace the coffee extract and water with a total of 2 tb + 2 1/4 tsp of filtron coffee concentrate.  for the syrup, use only half the amount of water, then replace the coffee extract with  a total of 5 tb of “filtron” coffee concentrate (sufficient to equal 1/2 cup of syrup).

to make “filtron” coffee concentrate.  soak by weight:  1 part of ground coffee with 4 parts of water.  room temperature for 24 hours.  do not refrigerate.  strain with a mesh strainer and then with a coffee filter.  for this cake, you “probably” need 100 grams of ground coffee with 400 grams of water.

the coffee concentrate keeps at room temperature for 5 days or refrigerated for 60 days.  you can dilute it to make coffee, iced coffee, or use it straight to make cappuccinos:

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