Coffee and brandy cake

Coffee and Brandy Cake

I made this New Year's cake after receiving a box of Dr. Oetker ingredients. The recipe was included, and since I had everything I needed, I got to work. It turned out to be a light cake with a fluffy base, a subtle taste of coffee and brandy, and not too sweet. I used a square pan, but a round one works too.

Quick Info

Total Time: 3 hours (including cooling)
Preparation Time: about 40 minutes
Baking Time: 25-30 minutes
Servings: 10-12
Difficulty: medium
Recipe Type: occasion cake (New Year's, anniversary)

Ingredients

Base:
4 eggs
3 tablespoons hot water
150 g sugar
1 packet Dr. Oetker vanilla sugar
150 g flour
50 g cornstarch (Gustin)
1 packet Dr. Oetker baking powder

Cream:
2 packets Dr. Oetker cream for desserts, coffee and brandy flavor
4 tablespoons powdered sugar
450 ml cold milk

Syrup:
150 ml strong black coffee
150 ml water
3 tablespoons powdered sugar

Decoration:
1 packet Dr. Oetker dessert foam with whipped cream flavor
Decorations (e.g., stars)

Preparation Method

1. The Base

1.1. Start with the separated eggs. Beat the egg whites with a pinch of salt until stiff peaks form.

1.2. Gradually add the sugar and vanilla sugar, alternating with the 3 tablespoons of hot water. Mix until the sugar is dissolved and you achieve a thick meringue.

1.3. Incorporate the egg yolks one at a time, mixing briefly after each addition.

1.4. Mix the flour with the cornstarch and baking powder. Fold them into the meringue with a spatula, gently mixing from the bottom up. Do not overmix to avoid losing volume.

1.5. Pour the mixture into a greased pan (24 cm round or 23 cm square) lined with baking paper.

1.6. Bake in a preheated oven at 175-180°C for 25-30 minutes. Check with a toothpick. If it comes out clean, the base is ready.

1.7. Remove the base and let it cool completely in the pan or on a rack.

1.8. Once completely cooled, cut the base into three equal layers.

2. The Cream

2.1. Place the contents of the two cream packets in a tall bowl.

2.2. Add the powdered sugar, then pour in the cold milk.

2.3. Mix on low speed for 1-2 minutes, then switch to high speed until the cream thickens and becomes airy. No cooking is needed.

3. The Syrup

3.1. Mix the coffee, water, and powdered sugar in a bowl until dissolved.

4. Assembly

4.1. Place the first layer of the base on a serving plate and soak it with about 100 ml of syrup, just enough to moisten it well, but not overly soggy.

4.2. Spread a generous layer of cream evenly over the entire surface.

4.3. Repeat the same with the second layer: place it over the cream, soak it, and cover with another layer of cream.

4.4. Place the third layer, soak it, and cover the entire cake with the remaining cream.

4.5. For decoration, prepare the whipped cream foam according to the packet instructions and decorate the surface. Add desired decorations.

4.6. Refrigerate the cake for at least 2-3 hours before serving, to allow the flavors to meld.

Why I Make This Recipe Often

It's a simple cake to make, the ingredients are easy to find, and it doesn't cause headaches during assembly. The base cuts easily, the cream is quick to make, and no complicated techniques are required. It can be prepared a day in advance.

Tips and Variations

Tips

- Let the base cool completely before cutting, so it doesn't crumble.
- Use strong coffee for the syrup; otherwise, the flavor won't be pronounced.
- Mix the base with a spatula, not a mixer, after adding the flour to keep the air.

Substitutions

- If you can't find coffee and brandy cream, you can use any other dessert cream packet. Adjust the milk quantity if specified differently on the packet.
- You can replace the syrup with a simple vanilla syrup if you choose a different flavor for the cream.

Variations

- Instead of sugar decorations, you can sprinkle some cocoa or instant coffee on top.
- You can add a teaspoon of brandy to the syrup for a more intense flavor (if not serving children).

Serving Ideas

- Serve it cold, straight from the refrigerator.
- It pairs well with black coffee or coffee liqueur at the end of a meal.

Frequently Asked Questions

1. Can I use a round pan or only a square one?
I used a 23 cm square pan, but a 24 cm round one works just as well.

2. Can I make the base a day in advance?
Yes, the base keeps well at room temperature, wrapped in foil. You can assemble the cake the next day.

3. Can the cake be frozen?
I do not recommend freezing, as the base and cream do not retain their optimal texture after thawing.

4. What can I substitute for cornstarch?
If you don't have cornstarch, you can use the same amount of flour, but the base won't be as airy.

5. If I don't have packet cream, can I use classic cream?
Yes, you can make any cream you prefer, but adjust the quantity to have enough for decoration.

Nutritional Values

Estimation (per serving, for 12 slices):
Calories: approximately 270-300 kcal
Carbohydrates: 40 g
Proteins: 5 g
Fats: 9 g

Values are approximate, depending on the cream used and the type of whipped cream/decorations chosen. If you use a different cream or more whipped cream, values change.

Storage and Reheating

The cake keeps in the refrigerator, covered, for up to 3 days. I do not recommend reheating; it is served cold. The base alone can be kept for a day at room temperature, but the assembled cake should be kept cold.

 Ingredients: Base: 4 eggs, 3 tablespoons hot water, 150g sugar, 1 sachet vanilla sugar Dr. Oetker, 150g flour, 50g Gustin (cornstarch), 1 sachet baking powder Dr. Oetker. Cream: 2 sachets cream for desserts Dr. Oetker - coffee/brandy, 4 tablespoons powdered sugar, 450ml cold milk. Syrup: 150ml strong black coffee, 150ml water, 3 tablespoons powdered sugar. Decoration: 1 sachet dessert foam with whipped cream flavor Dr. Oetker, decorative stars.

 Tags:  cake coffee cake cake base