Coffee Cake

The meringue, sponge cake, and buttercream dessert is a true delicacy, a perfect mix of textures and flavors that brings smiles to the faces of loved ones. This recipe is not just a cake; it is a cooking experience, filled with creative moments and divine tastes. Get ready for a true culinary feast!

Total preparation time: 1 hour and 15 minutes
Baking time: 15-20 minutes
Number of servings: 12

The history of the dessert
This cake was inspired by the tradition of combining different pastry techniques, such as baking moist and airy sponge cake, preparing light meringue, and creating a rich cream. It is a beloved recipe in many households, often prepared for holidays or special occasions. Whether it’s an anniversary or a simple family gathering, this dessert will spark admiration from everyone.

Ingredients
For the sponge cake:
- 5 eggs
- 5 tablespoons of sugar
- 1 packet of vanilla sugar
- 1 cup of oil (about 240 ml)
- 1 teaspoon of baking powder
- 5 tablespoons of flour
- 1 teaspoon of cocoa

For the meringue:
- Egg whites from 3 other eggs
- Syrup from 4 tablespoons of sugar + 40 ml water

For the buttercream:
- The remaining 3 egg yolks
- 1 package of butter (80% fat, 200 g)
- Syrup from 3 tablespoons of sugar + 30 ml water
- 2 tablespoons of cocoa
- 1 teaspoon of instant coffee (or soluble coffee)
- 1 teaspoon of coffee

Step by step to achieve a perfect result

1. Preheat the oven
Start by preheating the oven to 180°C (medium heat). This step is crucial, as a well-preheated oven ensures even baking of the sponge cake.

2. Prepare the sponge cake
a. Separate the 5 eggs, making sure no yolk remains in the egg whites, as this will prevent the egg whites from whipping properly.
b. Using a mixer, beat the egg whites with the sugar and vanilla sugar until you obtain a consistent foam that forms soft peaks.
c. Add the yolks one by one, continuing to mix. Then, pour in the oil and mix until incorporated.
d. In a separate bowl, mix the flour with the baking powder and add this mixture to the egg composition, gently folding with a spatula to retain air in the batter.
e. Separate a portion of the mixture into a small bowl and add a teaspoon of cocoa, mixing well.
f. In the prepared baking pan lined with parchment paper, pour a layer of the white mixture, followed by a layer of the cocoa mixture. Using a toothpick or knife, create an artistic pattern as your imagination inspires you.
g. Bake in the preheated oven for 15-20 minutes, until the batter turns golden and a toothpick inserted in the center comes out clean.

3. Prepare the meringue
a. In a small saucepan, combine 4 tablespoons of sugar with 40 ml of water and bring to a boil, stirring until the sugar completely dissolves.
b. While the syrup is boiling, start whipping the egg whites from the 3 eggs (make sure the bowl is clean and dry) until a foam forms.
c. When the syrup has reached a syrupy consistency, gradually pour the hot syrup down the sides of the bowl while continuing to mix. This will create a soft, yet firm meringue.
d. Be careful not to overbeat the egg whites, as they may curdle.

4. Prepare the buttercream
a. Prepare another syrup, this time from 3 tablespoons of sugar and 30 ml of water, letting it boil.
b. In a bowl, gently mix the yolks with the mixer, then start pouring the hot syrup around the edge of the bowl while continuing to mix.
c. Allow to cool slightly, then mix again until a foam forms.
d. Once the syrup has cooled, add the butter cut into small cubes, a little at a time, and mix well.
e. Finally, add cocoa, instant coffee, and brewed coffee, mixing until the cream becomes smooth and creamy. Be careful with the amount of instant coffee to avoid making the cream too bitter.

5. Assemble the cake
a. After the sponge cake has completely cooled, remove the pan from the fridge and carefully spread the meringue over the batter.
b. It is much easier to apply the cream with a piping bag or pastry bag, so it looks perfect.
c. Finally, dust the cake with cocoa or instant coffee for an elegant appearance and an extra touch of flavor.
d. Return to the fridge for a few hours so that all the flavors meld perfectly.

6. Serving
This cake is delicious served cold, and for an extra flavor boost, you can accompany it with a scoop of vanilla ice cream or a fruit sauce. A warm drink, such as herbal tea or aromatic coffee, pairs wonderfully with this dessert.

Practical tips
- Make sure all ingredients are at room temperature before starting, to achieve a homogeneous mixture.
- You can add additional flavors to the buttercream, such as vanilla extract or melted chocolate, for a more decadent version.
- If you want to try a gluten-free version, you can replace the flour with almond flour or a gluten-free flour blend.

Frequently asked questions
1. Can I use brown sugar instead of white sugar?
Yes, brown sugar will add a caramel note and a deeper flavor, but the cake will have a darker color.

2. How can I tell if the meringue is ready?
The meringue is ready when it becomes firm and shiny, and when you turn the bowl upside down, it will not spill out.

3. What can I do with leftover egg whites?
You can make meringues, omelets, or even mayonnaise!

4. Is the cake good the next day?
Yes, the cake gets even better as the flavors meld, so don’t hesitate to prepare it a day in advance of serving.

Nutritional benefits
This cake contains protein from eggs and butter, providing a source of energy. Butter adds healthy fats, while cocoa contains antioxidants that contribute to heart health.

Now that you have all the necessary information, it’s time to get cooking! Let your imagination run wild and enjoy this refined dessert that is sure to impress everyone. Bon appétit!

 Ingredients: For sponge cake: 5 eggs; 5 tablespoons of sugar; 1 packet of vanilla sugar; 1 cup of oil; 1 teaspoon of baking powder; 5 tablespoons of flour; 1 teaspoon of cocoa. For meringue: The egg whites from another 3 eggs; Syrup from 4 tablespoons of sugar + 40 ml of water. For buttercream: the remaining 3 egg yolks; 1 pack of butter 80% fat (200 g); Syrup from 3 tablespoons of sugar + 30 ml of water; 2 tablespoons of cocoa; 1 teaspoon of instant coffee; 1 teaspoon of coffee.

 Tags:  coffee cake