Fine Cake
Often, when I want to prepare a dessert that is neither too complicated nor too 'heavy', I choose this fine cake with nuts, coffee, and buttercream. It's the kind of recipe you can make with basic ingredients, and step by step everything comes together easily. I have always found it suitable for when you need an elegant dessert, but without spending half a day in the kitchen.
Quick Info
Total time: approx. 1 hour and 15 minutes
Preparation time: 35-40 minutes
Baking time: 25 minutes
Servings: 16-20, depending on the size of the tray and portioning
Difficulty: medium
Recipe type: homemade cake, good for occasions or weekends
Ingredients
Base:
- 6 eggs (separated)
- 140 g sugar
- 1 tablespoon ground coffee
- 140 g roasted and ground nuts
- 1 ½ tablespoons flour
- ½ packet baking powder
Cream:
- 200 g butter, at room temperature
- 150 g powdered sugar
- 1 tablespoon coffee (instant or ground, as preferred)
- 1 tablespoon instant coffee
Glaze:
- 6 tablespoons cocoa
- 6 tablespoons sugar
- 6 tablespoons water
- 100 g margarine or butter
Preparation method
1. Preheat the oven to 170-180°C. Prepare a tray lined with baking paper or greased with a little butter.
2. For the base: put the egg whites in a large bowl, add a pinch of salt, and beat until stiff peaks form. Gradually add the sugar, mixing until you get a firm meringue.
3. Incorporate the egg yolks one at a time, mixing with a spatula, from bottom to top, so you don’t lose volume.
4. Add the ground coffee, then the ground nuts. Mix gently.
5. The flour is mixed separately with the baking powder, then sifted over the mixture. Fold in the flour using wide movements, without overmixing.
6. Pour the batter into the tray, level it, and bake for about 25 minutes. After 20 minutes, you can check with a toothpick: if it comes out clean, the base is ready.
7. Remove the tray and let the base cool completely in the tray.
8. For the cream: put the soft butter in a bowl and beat it with the powdered sugar until it becomes fluffy and whitish.
9. Add the coffee and instant coffee. Mix briefly, just to combine.
10. Spread the cream over the completely cooled base. Place the tray in the refrigerator while you prepare the glaze.
11. For the glaze: in a saucepan, mix the cocoa, sugar, and water. Place over low heat and stir continuously. After 3-4 minutes, when the glaze starts to thicken, turn off the heat and add the margarine or butter. Stir until fully melted.
12. Let the glaze cool slightly (it should not be hot, but not cold either), then pour it over the cream layer. Level quickly if you want a somewhat even surface.
13. Refrigerate the cake for at least an hour before cutting, so the glaze can harden.
14. Portion after it has cooled well.
Why I make this recipe often
I prefer it because the base is not heavy or dense, and the buttercream with coffee is classic. It cuts well after being chilled and remains stable. It works well for assorted platters or with coffee, without being overly sweet.
Tips and variations
Tips
- Use lightly roasted nuts for a more intense flavor in the base.
- Do not overmix the meringue with the other ingredients to avoid deflating the base.
- If the glaze seems too thick at the end, you can add a teaspoon of water.
Substitutions
- You can use margarine in the cream and glaze, but the taste is better with butter.
- The ground coffee in the base can be replaced with instant coffee, but the ground coffee gives a subtle aroma.
- Nuts can be replaced with hazelnuts, but it changes the flavor.
Variations
- You can add a little rum essence to the cream or base if you want a stronger flavor.
- The glaze can be scored with a fork before it hardens completely for appearance.
Serving ideas
- Cut into cubes or diamonds, it goes well on assorted platters.
- It can be served with coffee or tea, without additional toppings.
Frequently asked questions
1. What size should the tray be for these quantities?
A standard tray of 20x30 cm works well for this recipe. If you have a slightly larger tray, the cake will turn out a bit thinner.
2. Can I make the cake a day in advance?
Yes, it actually cuts better the next day after being chilled.
3. If I don't have ground coffee, can I just use instant coffee?
You can use instant coffee in the base, but the flavor will be slightly different – more 'instant'. Ground coffee has a finer aroma.
4. Can the glaze be made only with butter?
Yes, margarine is not mandatory, but some prefer the texture with a mix.
5. Can the cake be frozen?
I do not recommend it; the texture of the buttercream and glaze changes quite a bit after freezing.
Nutritional values
Approximately, for an average serving (from 18 servings):
Calories: approx. 250 kcal
Protein: 3-4 g
Carbohydrates: 20-22 g
Fats: 16-18 g
These are approximate values, depending on the portion size and the ingredients used (butter or margarine, type of nuts).
Storage and reheating
It can be stored in the refrigerator, covered, for up to 4 days. I do not recommend reheating; it is served cold or at room temperature. If the glaze is hard after refrigeration, let the cake sit for 10-15 minutes at room temperature before serving.
Ingredients: Base: 6 eggs, 140 g sugar, 1 tablespoon ground coffee, 140 g roasted and ground walnuts, 1 1/2 tablespoons flour, 1/2 packet baking powder. Cream: 200 g butter, 150 g powdered sugar, 1 tablespoon coffee, 1 tablespoon instant coffee. Glaze: 6 tablespoons cocoa, 6 tablespoons sugar, 6 tablespoons water, 100 g margarine/butter.
