Coffee Cream Cake

I have made this cake dozens of times, especially when I want something substantial, with a taste of nuts and coffee. It is one of those recipes that takes a bit of time, but it is not complicated. The good thing is that it is made from simple ingredients, and the taste is unlike any pastry from a bakery.

Quick Info

Total time: about 2 hours (including cooling and assembly)
Effective preparation time: 40-50 minutes
Baking time: 35-40 minutes in total
Servings: 12-16, depending on the size of the tray
Difficulty: medium
Type: layered cake with cream, suitable for occasions or when you have guests

Ingredients

Nut Layers
8 egg whites
250 g sugar
250 g nuts

Cake Base
7 eggs
7 tablespoons sugar
7 tablespoons flour

Coffee Cream
8 egg yolks
3 tablespoons cocoa
250 g sugar
3 tablespoons instant coffee (Nescafe)
200 g butter

Glaze
5 tablespoons powdered sugar
2 tablespoons cocoa
1 cup water
butter the size of a walnut (about 25-30 g)

Preparation Method

1. Nut Layers

Beat the 8 egg whites until stiff peaks form. When they hold their shape, gradually add the sugar and continue beating until you achieve a firm, glossy meringue. Gently fold in the ground nuts with a spatula, from the bottom up.

Divide the mixture in half. Bake two layers, one at a time, in a tray lined with parchment paper or well-greased. Each layer should be thin but not too dry. Bake at a moderate temperature until they lightly color at the edges. Let them cool before assembling.

2. Cake Base

Separate the 7 eggs. Whisk the yolks well with the 7 tablespoons of sugar until they lighten in color and form a fluffy cream. Beat the egg whites separately until stiff.

Fold the whisked egg whites into the yolk mixture, then add the flour (the 7 tablespoons) gradually. Mix everything carefully to avoid deflating the batter.

Bake the cake base in the same tray used for the layers, greased and floured or lined with parchment. Level it out and bake at medium heat until golden and elastic to the touch. Let it cool completely.

3. Coffee Cream

In a heatproof bowl, combine the 8 egg yolks, cocoa, sugar, and instant coffee. Mix well, then place the bowl over a double boiler on low heat. Stir constantly for about 10 minutes until the sugar melts and the mixture begins to thicken slightly.

Add the butter and continue cooking over steam, stirring frequently, until it becomes a thick cream without lumps. Remove from heat and allow to cool well until it thickens.

4. Glaze

In a small saucepan, combine the powdered sugar, cocoa, and water. Mix and let it cook over low heat until the mixture thickens. When it starts to gain consistency, add the butter (the size of a walnut). Stir until the butter completely melts and the glaze becomes shiny. Remove from heat.

5. Assembly

On a platter or directly in the tray, place the first nut layer. Spread half of the coffee cream, then add the cake base. Top with the remaining cream and cover with the second nut layer.

Pour the glaze evenly over the top. Let the cake cool (in a cool room, not in the refrigerator) until the next day. Cut only after it has completely set.

Why I make this recipe often

It is one of those cakes that you can make with simple ingredients and has a rich taste without being heavy. It keeps well from one day to the next and slices beautifully. If you let it sit, the flavors meld together better.

Tips and Variations

Tips

- The nut layers should not be left in the oven too long; they will dry out and become brittle.
- For the cream, use instant coffee, not brewed coffee.
- The glaze should be poured when it is still slightly warm, not hot.
- If the glaze seems too runny, let it cook a bit longer to thicken.

Substitutions

- Instead of instant coffee, you can use any other instant coffee (Nescafe), but not brewed coffee.
- If you don't have powdered sugar for the glaze, you can grind regular sugar.

Variations

- If you prefer, you can add rum essence to the cream or glaze.
- You can sprinkle chopped nuts on top of the glaze for decoration.

Serving Ideas

- The cake is best cut the next day with a long knife dipped in warm water.
- It pairs well with coffee or at a festive meal, being quite filling.

Frequently Asked Questions

Can I bake the nut layers and the cake base in a different tray than I used the first time?

Yes, it is important that they all have roughly the same size to fit together for assembly.

How do I know if the glaze is thick enough?

The glaze should flow but be thicker than syrup. When it cools slightly, it will set on the cake.

What do I do if the cream curdles?

If you see that the butter separates from the yolks, remove the bowl from the heat and quickly whisk it. If it doesn’t come together, add a bit of soft butter and mix vigorously.

How long should I let the cake sit before cutting?

Ideally, it should sit until the next day in a cool place but not directly in the fridge. It cuts and portions more easily when it is well set.

Nutritional Values

Approximately, one serving (1/16 of the tray) has about 320-350 kcal.
Carbohydrates: 28-30 g
Proteins: 5-6 g
Fats: 18-20 g

These are approximate values and depend on the portion size and how much glaze you use.

Storage and Reheating

The cake keeps well for 2-3 days in a cool place, covered, but not in the fridge as it hardens too much. It does not make sense to reheat it. If you want, you can leave it at room temperature for a bit before serving. I do not recommend keeping it for more than 3 days, as the yolk cream does not last long.

 Ingredients: FOR SHEETS 8 egg whites 250 g sugar 250 g walnuts CAKE BASE 7 eggs 7 tbsp sugar 7 tbsp flour COFFEE CREAM 8 egg yolks 3 tbsp cocoa 250 g sugar 3 tablespoons instant coffee 200 g butter GLAZE 5 tbsp powdered sugar 2 tablespoons cocoa one cup of water butter the size of a walnut

 Tags:  coffee cream cake