How to make Cuban Capuchinos

espresso

🥗Healthier: dark roast coffee

💰Cheaper: instant coffee

Dark roast coffee offers a similar rich flavor at a lower cost.

milk

🥗Healthier: almond milk

💰Cheaper: powdered milk

Almond milk is lower in calories, while powdered milk is more affordable.

Set up the cappuccino tray using a mini cheesecake pan with open bottoms, horn molds, and two metal racks.

Roll parchment paper into cones using a metal cone as a guide, sealing the bottom with butter if necessary.

Separate 11 egg yolks from the egg whites, saving the egg whites for another purpose.

Beat the egg whites and whole egg for 3 minutes on medium-high speed until frothy and pale yellow.

Add 4 tablespoons of sugar, a pinch of salt, and 1 teaspoon of vanilla extract, then beat for 5 minutes until thickened.

Gently fold in 2.5 tablespoons of flour, then gradually add corn starch while mixing on low speed.

Preheat the oven to 300 degrees Fahrenheit.

Fill the parchment paper cones with the batter, leaving space for expansion.

Bake the filled cones for 25 to 30 minutes until golden brown.

While the cakes bake, prepare the syrup by boiling 2 cups of sugar, 2.5 cups of water, 3 cinnamon sticks, and lime peels.

Simmer the syrup until the cakes are done, then strain to remove solids.

Remove the cakes from the cones and arrange them in a 9 by 13 inch pan, leaving space between them.

Pour about 3 and 3/4 cups of the hot syrup over the cakes, ensuring they are partially submerged.

Let the cakes sit at room temperature for 30 minutes, then refrigerate overnight before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens