Coffee cream cake

Coffee Cream Cake – A Delicacy for Indulgent Mornings

The coffee cream cake is a perfect choice for those mornings when you desire not only a good coffee but also a sweet treat to complement the intense aroma of your favorite beverage. This coffee cake recipe combines a light and moist sponge with a fine, flavor-rich cream, turning it into an ideal dessert for any occasion. Whether served in the morning alongside a cup of coffee or at a festive meal, this cake is sure to impress.

Preparation Time: 30 minutes
Baking Time: 35 minutes
Total Time: 1 hour and 5 minutes
Number of Servings: 8-10

Ingredients

For the Sponge:
- 5 eggs (preferably small-sized)
- 5 tablespoons sugar
- 5 tablespoons flour
- 2 tablespoons oil
- 2 tablespoons cocoa powder
- 2-3 tablespoons ground walnuts
- 1 teaspoon baking powder
- Rum essence (to taste)

For the Cream:
- 150 g sugar
- 2 egg yolks
- 2 tablespoons milk
- 200 g butter (at room temperature)
- 2 tablespoons instant coffee
- 100 ml whipping cream (or liquid cream)
- 2 packets vanilla sugar

For the Syrup:
- 50 g sugar
- ~100 ml water

A Brief History of Coffee Cream Cake

Coffee cream cakes have become popular due to their delicious combination of flavors and textures. Coffee, with its long history, has been used not just as a beverage but also as an ingredient in pastry dishes. In this cake, coffee adds a deep and complex flavor, turning each slice into a true delight.

Preparing the Sponge

1. Beat the egg whites: Start by separating the egg whites from the yolks. Beat the egg whites with a pinch of salt in a large bowl using an electric mixer until you achieve a stiff and glossy foam. This step is essential for a fluffy sponge.

2. Add the sugar: Gradually add the sugar and continue mixing until the meringue becomes firm and glossy.

3. Incorporate the yolks: In another bowl, whisk the yolks with the oil and rum essence. Add this mixture to the meringue, gently folding with a spatula using up-and-down motions to avoid deflating the egg whites.

4. Add the dry ingredients: Sift the flour, cocoa powder, ground walnuts, and baking powder over the egg mixture. Gently fold, being careful not to lose volume.

5. Baking: Pour the mixture into a 20 cm diameter cake pan lined with parchment paper. Bake in a preheated medium oven (about 180°C) for 30-35 minutes. Check with a toothpick to see if the sponge is baked – it should come out clean.

6. Cooling: After baking, remove the sponge from the oven and let it cool on a wire rack.

Preparing the Cream

1. Prepare the coffee: Dissolve the instant coffee in a little warm water. This step will enhance the coffee flavor in the cream.

2. Beat the yolks: Mix the yolks with the sugar until they become a light-colored cream. This mixture should be airy and creamy.

3. Heat the mixture: Add the milk and place the mixture over a double boiler. Cook, stirring constantly, until the cream thickens and you no longer feel the sugar crystals. Then, let it cool.

4. Incorporate the butter: Once the cream has cooled, add the softened butter and mix until smooth.

5. Add the coffee: Incorporate the dissolved coffee and mix well.

6. Whip the cream: In another bowl, whip the whipping cream with the vanilla sugar until stiff. Then, carefully fold it into the butter cream, mixing gently to avoid losing air.

Preparing the Syrup

1. Caramelize the sugar: In a saucepan, caramelize the sugar, being careful not to burn it.

2. Add the water: When the sugar is melted and has a golden color, extinguish it with cold water. Let the syrup cool.

Assembling the Cake

1. Cut the sponge: Once the sponge has completely cooled, cut it into three equal parts.

2. Soak: Use the syrup to soak each layer of sponge. This will add moisture and intensify the flavors.

3. Add the cream: Spread a generous layer of cream between each sponge layer. Remember that you can save some cream for decorating the cake.

4. Decoration: After assembling the cake, use the remaining cream to decorate the top and sides of the cake. You can also add ground walnuts or chocolate flakes for a more attractive appearance.

5. Final cooling: Place the cake in the refrigerator for a few hours, preferably overnight, for the flavors to meld well.

Serving and Variations

- Serving suggestion: Serve the cake with a freshly brewed cup of coffee or a short espresso. A slice of cake with a portion of unsweetened whipped cream will add a delicious contrast.

- Variations: You can experiment with different types of coffee (espresso, milk coffee) or add additional flavors such as cinnamon or chocolate for a more intense taste.

Nutritional Information

This coffee cream cake is a more indulgent choice but can be enjoyed in moderation. A serving of cake (approximately 100 g) contains about 400 calories, with a considerable amount of fats and carbohydrates from the butter and sugar. However, coffee also brings benefits, providing an extra boost of antioxidants.

Frequently Asked Questions

- Can I use farm eggs? Yes, farm eggs can enhance the flavor of the cake due to their more intense flavors.

- How can I make the cake less sweet? You can reduce the amount of sugar in the cream and sponge, adjusting the taste to your preferences.

- Can the cake be frozen? Yes, the cake can be frozen, but make sure it is well wrapped to prevent the flavors from freezing.

Now that you have all the necessary information, all that's left is to get cooking! The coffee cream cake is not just a recipe but an experience you'll want every morning. Enjoy!

 Ingredients: For the base: 5 small eggs, 5 tablespoons of sugar, 5 tablespoons of flour, 2 tablespoons of oil, 2 tablespoons of cocoa, 2-3 tablespoons of ground walnuts, 1 teaspoon of baking powder, rum essence. For the cream: 150 g of sugar, 2 egg yolks, 2 tablespoons of milk, 200 g of butter, 2 tablespoons of instant coffee, 100 ml of whipped cream, 2 packets of vanilla sugar. For the syrup: 50 g of sugar, ~100 ml of water.

 Tags:  coffee cake