Fine cake with coffee

Fin coffee cake - A delicacy that combines the intense flavors of coffee with a velvety texture, perfect for celebrating special moments. This recipe, which I created on my birthday one year, is not only a culinary treat but also an opportunity to bring joy to loved ones. The decoration of the cake was lovingly done by Denisa, my talented friend, who added a personal touch to each slice. Let's embark on a journey into the world of delights!

Preparation time: 30 minutes
Baking time: 40-45 minutes
Total time: approximately 1 hour and 15 minutes
Number of servings: 10-12

Ingredients

For the base:
- 4 large eggs
- 4 tablespoons granulated sugar
- 4 tablespoons oil (preferably sunflower or canola)
- 2 tablespoons cocoa powder
- 1 tablespoon instant coffee powder
- 4 tablespoons flour
- 1 teaspoon baking powder

For the syrup:
- 200 ml water
- 2 tablespoons granulated sugar

For the cream:
- 500 g cottage cheese (preferably well-drained)
- 100 g powdered sugar
- 1 vanilla essence (or 1 teaspoon vanilla extract)
- 250 ml liquid cream
- 1 packet of gelatin (approximately 10 g)

For the glaze:
- 200 g quality white chocolate
- 50 ml liquid cream
- 25 g butter

Preparation steps

Step 1: Preparing the base
1. Start by preheating the oven to 180°C (medium heat). Choose a 28 cm diameter baking pan, which you can grease with a little oil or line with parchment paper.
2. Separate the egg whites from the yolks. In a large bowl, beat the egg whites with a mixer on high speed until you achieve a firm foam. Gradually add the sugar and continue mixing until you obtain a glossy meringue.
3. In another bowl, mix the yolks with the oil until you achieve a homogeneous mixture. Gently fold this mixture into the beaten egg whites using a spatula to preserve the air in the mixture.
4. Sift together the cocoa, coffee, flour, and baking powder, and gradually incorporate them into the egg mixture, being careful not to form lumps. Pour the mixture into the prepared pan and level it evenly.
5. Bake in the preheated oven for 40-45 minutes or until a toothpick inserted into the center of the base comes out clean. After baking, allow the base to cool completely in the pan.

Step 2: Preparing the syrup
1. In a small saucepan, add the water and sugar. Bring to a boil over medium heat, stirring until the sugar is completely dissolved. Once boiled, let the syrup cool to room temperature.

Step 3: Preparing the cream
1. In a bowl, whip the liquid cream until you achieve a firm consistency. Make sure the bowl is cold to help the cream set.
2. In another bowl, mix the cottage cheese with the powdered sugar and vanilla essence. Use a mixer to obtain a smooth paste.
3. Prepare the gelatin according to the instructions on the package. Generally, it dissolves in warm water. Once dissolved, add it to the cheese mixture and mix well. Then fold in the whipped cream, gently mixing to avoid losing air.

Step 4: Assembling the cake
1. Cut the base into two equal parts. Place the first part of the base on a serving plate and generously soak it with the cooled syrup.
2. Evenly distribute the cheese cream over the soaked base. Then place the second part of the base on top, which you will also soak.
3. Let the cake chill in the refrigerator for at least an hour so that the cream sets.

Step 5: Preparing the glaze
1. In a heatproof bowl, combine the white chocolate, liquid cream, and butter. Place the bowl over a pot of boiling water (bain-marie) and stir until the chocolate is completely melted and the mixture becomes homogeneous.
2. Allow the glaze to cool slightly, then pour it evenly over the chilled cake. Use a spatula to level the glaze.
3. Decorate the cake according to your preferences (suggestion: use chocolate flakes, chocolate-covered coffee beans, or candied fruits).

Step 6: Serving
1. Let the cake chill in the refrigerator for at least 2 hours (ideally overnight) before cutting. This will help stabilize the layers.
2. When you are ready to serve, cut the cake into slices and enjoy it alongside a cup of freshly brewed coffee or fragrant tea.

Useful tips
- If you want to add an extra note to the cake, try adding a little rum or coffee liqueur to the soaking syrup.
- For a less sweet version, use low-fat cottage cheese and reduce the amount of powdered sugar.
- The cake can be stored in the refrigerator for 3-4 days, but it is so delicious that it will disappear quickly!

Nutritional information (per serving, estimated)
- Calories: approximately 350
- Protein: 6 g
- Fat: 18 g
- Carbohydrates: 42 g

Frequently asked questions
1. Can I substitute cottage cheese with another type of cheese?
- Yes, you can use mascarpone or any creamy cheese, but check the consistency to achieve a stable cream.

2. What do I do if I don't have gelatin?
- You can use agar-agar as an alternative, following the instructions on the package to prepare it.

3. Can I make this cake gluten-free?
- Yes, replace the flour with a gluten-free option, such as almond flour or rice flour.

I hope this recipe brings you joy and many smiles at festive gatherings! So put on your apron and let’s create a fine coffee cake together, full of flavor and beautiful memories!

 Ingredients: Sponge Cake: 4 eggs, 4 tablespoons of sugar, 4 tablespoons of oil, 2 tablespoons of cocoa, 1 tablespoon of instant coffee, 4 tablespoons of flour, 1 teaspoon of baking powder. Syrup: 200 ml of water, 2 tablespoons of sugar. Cream: 500 g of cheese, 100 g of powdered sugar, vanilla essence, 250 ml of liquid cream, 1 packet of gelatin. Glaze: 200 g of white chocolate, 50 ml of liquid cream, 25 g of butter.

 Tags:  cake with coffee