Coffee cream cake

Coffee Cream Cake – A Delicacy for Celebrations

Preparation time: 30 minutes
Baking time: 30 minutes
Total time: 1 hour
Servings: 12

Introduction

Welcome to the sweet world of cakes! Today I will present a recipe that will turn any occasion into a celebration: a coffee cream cake. This dessert is not only a delight for the taste buds but also a true explosion of flavors, ideal for coffee lovers. The fluffy base and the fine coffee cream complement each other perfectly, offering a creamy texture and a refined taste. Get ready to impress everyone with this dish!

A Brief History

The coffee cream cake has deep roots in pastry tradition, being appreciated for centuries in various cultures. Coffee, an essential ingredient, has had a significant impact on gastronomy, being used in both beverages and desserts. This cake perfectly combines the intense flavors of coffee with the sweetness of sugar and the texture of butter, creating a perfect balance. It is the ideal dessert for birthdays or gatherings with friends.

Ingredients

*For the base:*
- 6 eggs (preferably fresh)
- 250 g sugar
- 300 g flour
- 6-7 tablespoons water
- 1 teaspoon baking powder
- 1 sachet of vanilla sugar

*For the cream:*
- 500 ml concentrated coffee (made from 7-8 tablespoons of coffee and 550 ml of water)
- 200 g sugar
- 250 g butter (at room temperature)
- 75 g cornstarch (or flour)
- 50 ml whiskey cream (or cognac, rum)

*For the syrup:*
- 250 ml water
- 70 g sugar
- 1 essence of rum

Step-by-Step Instructions

Step 1: Preparing the Bases

1. Start by separating the eggs. Put the egg whites in a large bowl and the yolks in another bowl.
2. Add a pinch of salt over the egg whites and beat them until they form stiff peaks.
3. In the bowl with the yolks, add the granulated sugar and vanilla sugar. Mix well until the mixture becomes fluffy and light in color. You can add a tablespoon of water to help with emulsification.
4. Sift the flour together with the baking powder and gradually incorporate it into the yolk mixture. Gently fold in from the bottom up to maintain aeration.
5. Finally, add the beaten egg whites and gently mix, being careful not to lose the air in the mixture.
6. Pour the mixture into a rectangular baking pan lined with parchment paper and bake in a preheated oven at 180°C for 25-30 minutes or until the base is nicely browned and passes the toothpick test.
7. Once the base is baked, let it cool in the pan for a few minutes, then turn it out onto a wire rack to cool completely.

Step 2: Preparing the Coffee Cream

1. In a saucepan, prepare the concentrated coffee using 550 ml of water and 7-8 tablespoons of coffee. Strain the liquid and measure 500 ml of coffee. Let it cool slightly.
2. In a small bowl, dissolve the cornstarch in a little cold coffee (about 100 ml), mixing well to avoid lumps.
3. Pour the cornstarch mixture into the cooled coffee saucepan and place it over low heat. Stir constantly until the cream thickens (about 10-15 minutes). It is important not to let the cream boil to avoid lumps.
4. Once the cream has reached the desired consistency, remove it from the heat and let it cool for 15-20 minutes.
5. Once cooled, slowly incorporate the soft butter, mixing until smooth. Place the cream in the fridge to firm up a bit before assembly.

Step 3: Preparing the Syrup

1. In a small saucepan, add the water and sugar. Place over medium heat and stir until the sugar completely dissolves.
2. Once the syrup has cooled, add the rum essence. You can adjust the amount of rum according to your preferences.

Step 4: Assembling the Cake

1. Once the base has cooled completely, cut it into three equal parts.
2. Spread a portion of syrup over the first layer, followed by half of the coffee cream. Use a spatula to evenly distribute the cream.
3. Place the second layer, soak it, then add the remaining cream. Place the last layer and soak it well.
4. If desired, you can decorate the cake with fondant, as well as grated chocolate or glazed coffee beans for an elegant look.

Practical Tips

- Make sure all ingredients are at room temperature for a uniform and airy mixture.
- You can replace the whiskey cream with other preferred alcoholic beverages, such as cognac or rum, for a personalized taste.
- If you want a less sweet cake, reduce the amount of sugar in the cream.
- You can add some chopped nuts or dark chocolate to the cream for an extra texture and flavor.
- The cake keeps well in the fridge and is even tastier the next day when the flavors have had time to develop.

Frequently Asked Questions

1. How can I make the cake less caloric?
- You can replace part of the butter with Greek yogurt or reduce the amount of sugar.

2. Is it possible to make the cake gluten-free?
- Yes! You can use gluten-free flour instead of regular flour.

3. How can I customize this cake for different occasions?
- You can add fresh berries between layers or change the flavors of the cream by adding vanilla or chocolate essence.

This coffee cream cake is not just a dessert, but a culinary experience that will delight any coffee lover. Whether it's for a birthday or simply to enjoy a sweet moment, I am sure it will be appreciated by all your loved ones. In the end, don't forget to share your result with your loved ones and enjoy every slice! Enjoy your meal!

 Ingredients: Ingredients for the base: 6 eggs, 250 g sugar, 300 g flour, 6-7 tablespoons water, 1 full teaspoon baking powder, 1 packet of vanilla sugar. For the cream we need: 500 ml concentrated coffee, 200 g sugar, 250 g butter, 75 g corn starch (or flour), 50 ml whiskey cream (cognac or rum works too). Syrup made from 250 ml water, 70 g sugar, and 1 essence of rum.