Coffee Cream Cake

Coffee Cream Cake: A Delicious Experience in Every Slice

Preparation time: 25 minutes
Baking time: 45 minutes
Total time: 2 hours and 10 minutes (including cooling)
Servings: 12

In a world full of sweets, the coffee cream cake stands out with its rich flavors and velvety texture. This recipe is perfect for coffee lovers and those who appreciate desserts with a sophisticated taste. Whether you’re making it for an anniversary, a gathering with friends, or simply to treat yourself, this cake is sure to become a favorite for everyone.

The history of coffee cakes is fascinating, as coffee has been a cherished ingredient in baking for centuries. From simple cakes to elaborate creations, the combination of coffee and sweets has evolved, bringing us recipes like this one, which surprise with their intense flavors and contrasting textures.

Ingredients

For the sponge:
- 6 large eggs
- 30 ml water
- 30 ml oil (choose sunflower oil or a neutral oil)
- 25 g cocoa powder (use high-quality cocoa for an intense flavor)
- 3 tablespoons ground coffee (preferably espresso for a more concentrated aroma)
- 6 tablespoons all-purpose flour
- 1 teaspoon baking powder
- 8 tablespoons sugar

For Cream 1:
- 5 egg yolks
- 250 g sugar
- 100 ml concentrated coffee (you can use freshly brewed coffee)
- 300 g butter (at room temperature for a creamy texture)

For Cream 2:
- 1 packet vanilla pudding (or vanilla powder)
- 300 ml milk
- 100 ml whipped cream (whip before use)
- 3 tablespoons sugar

Instructions

Step 1: Preparing the sponge
1. Beating the yolks: In a large bowl, beat the egg yolks with the oil until you achieve a smooth mixture. This will add moisture and richness to the sponge.

2. Whipping the egg whites: In another bowl, whip the egg whites until stiff peaks form with a pinch of salt. This step is crucial for a fluffy sponge. Gradually add the sugar, continuing to mix until completely dissolved. Finally, add the water and mix again.

3. Combining the ingredients: Gently fold the yolks into the egg whites, using slow, upward motions to preserve the air in the whites. Then, add the flour mixed with cocoa, baking powder, and coffee. Mix gently with a spatula or wooden spoon.

4. Baking: Pour the mixture into a 30x35 cm baking tray lined with parchment paper. Preheat the oven to 180°C and bake for about 45 minutes, or until a toothpick comes out clean. In the last 5 minutes, increase the oven temperature to achieve a slightly crispy crust.

5. Cooling: Allow the sponge to cool completely before cutting it in half. This process is important to avoid damaging the structure of the cake.

Step 2: Preparing Cream 1
1. Cooking the yolks: In a bowl, lightly beat the egg yolks with the sugar. Add the concentrated coffee and cook over a double boiler, stirring continuously until thickened. This step will intensify the flavor of the coffee cream.

2. Cooling: Let the cream cool completely.

3. Incorporating the butter: Beat the butter at room temperature until fluffy. Then, gradually add the cooled coffee cream, continuing to mix until everything is well combined.

Step 3: Preparing Cream 2
1. Heating the milk: In a saucepan, bring the milk to a boil. Add the packet of pudding mixed with a little milk and the sugar. Stir constantly until the mixture thickens, then let it cool.

2. Whipping the cream: Once the pudding has cooled, add the whipped cream and mix well to achieve an airy texture.

Step 4: Assembling the cake
1. Soaking the sponge: If desired, you can soak the first layer with a mixture of coffee and rum essence for added flavor. Spread half of the coffee cream on the first layer.

2. Adding the second layer: Cover with the second layer and spread the remaining coffee cream on top.

3. Refrigerating: Place the cake in the refrigerator for about 30 minutes while you prepare Cream 2. Then, add Cream 2 on top and let the cake chill in the fridge for at least 2 hours to set.

Serving and pairing suggestions
To add a touch of elegance, you can sprinkle cocoa powder or grated chocolate on top of the cake before serving. This cake pairs perfectly with a cup of freshly brewed coffee or a relaxing herbal tea. It’s ideal for sharing with a friend during a long conversation or as a refined dessert at a special dinner.

Helpful tips
- Gluten-free option: You can use gluten-free flour to adapt the recipe for those with intolerances.
- Vegan option: Replace the eggs with a mixture of ground flaxseed and water (1 tablespoon ground flaxseed + 3 tablespoons water = 1 egg). Use plant-based butter and almond or soy milk for the creams.
- Extra flavor: Add a splash of vanilla extract to the coffee cream for an even richer aroma.

Frequently asked questions
1. Why should I use concentrated coffee?
Concentrated coffee adds a strong and deep flavor to the cream. If you don’t have concentrated coffee, a very strong brew will work too.

2. How long can the cake be stored?
The cake can be kept in the refrigerator for 3-4 days, but it will be best within the first 2 days.

3. Can I freeze the cake?
While the cake can be frozen, the texture of the creams may suffer. It’s better to enjoy it fresh.

Now, with these detailed instructions and helpful tips, you are ready to try this delicious cake. Don’t forget to enjoy every step of the cooking process and share the result with your loved ones!

 Ingredients: Sponge Cake 6 eggs 30 ml water 30 ml oil 25 g cocoa 3 tablespoons ground coffee 6 tablespoons flour 1 teaspoon baking powder 8 tablespoons sugar CREAM 1 5 egg yolks 250 g sugar 100 ml concentrated coffee 300 g butter CREAM 2 1 packet vanilla pudding 300 ml milk 100 ml whipped cream 3 tablespoons sugar

 Tags:  coffee cream cake