Hello.
I'm Boone Bake.

Today, I made a delicious salty caramel coffee buttercream cake.
Is the cake name too long?
It tastes just as good as its long name.

The overall balance of course and the coffee sponge cake are so soft and fluffy.
So, even if you just eat the sponge cake, you will say “It’s so delicious”.
You can probably feel the softness in the video as well.
If you want to make a soft, fluffy and dense coffee sponge cake, please watch the video closely.

Coffee cake goes really well with buttercream.
The buttercream I made this time has a wonderful harmony with the Anglaise sauce made with yolk and the salted caramel sauce.
I recommend making it unconditionally.
If you are concerned about caffeine, you can also use decaffeinated coffee.

Also, the mirror glaze I made this time is a recipe made without condensed milk and chocolate.
Please check the video for details.

Not long ago, I was invited to the “Goûte de Chefs” event hosted by the French Embassy.
It was a French food fair for professionals.
It was a time to meet French food culture and various good products.
It was there that I discovered “Le Gall” products.
It was very good when I used it.
(This is not an advertisement or sponsorship.)
“Le Gall” butter is made from fresh milk from cattle in Brittany, France.
It is a fermented butter made with cream that has been fermented for at least 18 hours, so the unique flavor and creaminess were very good.
Also, I could feel the hazelnut flavor, so it was butter that went well with this cake.



We hope you will also try making this soft and rich salty caramel coffee buttercream cake.

How to make it~~!
check point!
Well then...

Let's get started.

#ASMR #coffeecake #caramelcoffeebuttercreamcake

● Cup measure standard
237 ml = 1 cup
15ml = 1Tbsp
5ml = 1tsp
1 egg (without shell) 53g
Heavy Cream (38% milk fat)
(Chocolate is minced, flour is before sieving)

♥ Cake finished size
[ 18cm * 6.5cm (H)]

● Coffee Sponge Cake
( mold size : 18cm*7cm )
4 eggs
30g brown sugar ( 2 Tbsp+1tsp )
70g sugar ( 1/3 cup + 1 tsp )
a pinch of salt
4ml vanilla extract ( 1 tsp )

125g cake flour (3/4 cup + 2 Tbsp )

40g milk ( 2 Tbsp +2 tsp)
5 g (1 tsp) sugar
7g Instant Coffee ( 1 Tbsp )

40g unsalted butter ( 2 Tbsp +2 tsp)

● Salted Caramel Coffee Buttercream
(Anglaise Sauce)
2 yolks
22g sugar ( 1 Tbsp +2 tsp)
50g milk ( 3 Tbsp +1 tsp)
2ml vanilla extract

(Salted Caramel Sauce)
80g sugar (1/3 cup + 1 Tbsp )

80 g (1/3 cup) warm heavy cream
5g Instant Coffee ( 1/2 Tbsp )
two pinches of salt

125g sweetened condensed milk ( 1/3 cup + 2Tbsp )

350g unsalted butter ( 1 cup + 1/2 cup + 2Tbsp )




● Caramel Coffee Mirror Glaze

25g starch syrup ( 1 Tbsp )
100 g (1/2) sugar

180g (3/4 cup) warm heavy cream

5g powdered gelatin ( 1tsp +1/2tsp )
25 g water ( 1 Tbsp + 2 tsp )

● coffee syrup
50 g water ( 3 Tbsp + 1 tsp )
25 g sugar ( 2 Tbsp )
1 g instant coffee
3 g rum
How to make ㅡㅡㅡ
1. Measure hot water and sugar
2. Melt the sugar and...
3. After adding coffee and rum, cool to room temperature.

● 50g sliced ​​almonds


* There are more details in the video.

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