Coffee Cake
Coffee Cake with Coffee Liqueur - An Irresistible Delight
Total preparation time: 1 hour 15 minutes
Baking time: 25 minutes
Number of servings: 10
If you are a fan of refined desserts, this coffee cake with coffee liqueur will quickly become your favorite! It’s a recipe that perfectly combines the intense flavor of coffee with the creamy texture of mascarpone and decadent chocolate. Whether you prepare it for a special occasion or just to indulge yourself, you will surely impress everyone. Let’s begin the culinary adventure!
Ingredients
For the base:
- 80 g coffee chocolate
- 3 eggs
- 3 tablespoons coffee liqueur
- 100 g sugar
- 120 g flour
- 1 packet baking powder
- a pinch of salt
For the syrup:
- 150 ml freshly brewed coffee
- 125 ml coffee liqueur
For the cream:
- 250 g mascarpone
- 200 g yogurt
- 10 g gelatin granules (1 packet)
- 160 g powdered sugar with vanilla flavor
- 400 ml Hulala whipped cream (or other types of whipped cream)
- 50 ml coffee liqueur
For decoration:
- whipped cream
- ladyfingers
- chocolate candies (or chocolate-covered raisins)
Preparation
Step 1: Preparing the base
1. Melting the chocolate: Start by melting the coffee chocolate in a double boiler. Make sure no water gets into the chocolate bowl, or it will spoil. Once melted, let it cool slightly.
2. Egg yolk cream: In a bowl, whisk the egg yolks with the sugar until you get a fluffy, light-colored foam. Add the coffee liqueur and melted chocolate, mixing well.
3. Beating the egg whites: In another bowl, beat the egg whites with a pinch of salt until stiff peaks form. This will add air and volume to the base.
4. Incorporating the egg whites: Gently fold the beaten egg whites into the egg yolk mixture using a spatula, being careful not to lose the air in the mixture.
5. Flour and baking powder: Sift the flour together with the baking powder and incorporate them into the mixture, mixing well.
6. Baking: Pour the mixture into a greased and lined cake pan (d = 25 cm). Bake in a preheated oven at 180°C for 25 minutes. Check with a toothpick – it should come out clean.
Step 2: Preparing the syrup
1. Mixing the ingredients: In a bowl, mix the freshly brewed coffee with the coffee liqueur. This will add a deep, aromatic flavor to the layers. Set the syrup aside.
Step 3: Preparing the cream
1. Hydrating the gelatin: In a small bowl, hydrate the gelatin in 100 ml of water for 10 minutes.
2. Mixing the cream ingredients: In another bowl, mix the mascarpone, yogurt, powdered sugar, and coffee liqueur. Mix well until you obtain a homogeneous composition.
3. Melting the gelatin: Over low heat, melt the hydrated gelatin, but do not let it boil. Add 2 tablespoons of the mascarpone cream to the melted gelatin and mix well. Then incorporate this mixture into the mascarpone cream, mixing well.
4. Whipping the cream: In a separate bowl, whip the cream until stiff. Set aside 5 tablespoons for the final decoration.
5. Finalizing the cream: Once the cream has cooled, add the whipped cream and gently fold it in, being careful not to lose the air.
Step 4: Assembling the cake
1. Cutting the base: Once the base has cooled well, cut it in half.
2. Soaking the layers: Use the prepared syrup to soak each half of the base.
3. Assembling: In a springform pan, place the first half of the base, followed by half of the mascarpone cream. Then place the other half of the soaked base on top and complete with the remaining cream. Cover the cake with plastic wrap and refrigerate overnight.
Step 5: Decorating the cake
1. Preparing the decoration: When you are ready to serve the cake, cut the ladyfingers into small pieces and sprinkle them with the remaining syrup.
2. Forming the whipped cream peaks: Using the whipped cream set aside, form peaks on top of the cake. On each peak of whipped cream, place a chocolate candy and a few pieces of soaked ladyfingers.
Useful tips
- Choose quality chocolate: Use chocolate with a higher cocoa percentage for a more intense flavor.
- Gelatin: If you prefer a gelatin-free version, you can use whipped cream instead of mascarpone, but the texture will be different.
- Serving: This cake pairs perfectly with a cup of coffee or an espresso, enhancing the coffee flavor in the dessert.
Nutritional benefits
This cake is not only delicious but also contains beneficial ingredients. Yogurt brings probiotics, while coffee chocolate provides antioxidants. Using natural whipped cream and mascarpone adds a bit of healthy fats, important for a balanced diet.
Frequently asked questions
1. Can I replace the coffee liqueur with something else?
Yes, you can use coffee essence or even coffee-flavored milk, but the taste will be different.
2. How can I make the cake less sweet?
You can reduce the amount of sugar in the cream or use chocolate with a higher cocoa percentage.
3. How long does the cake keep?
The cake can be stored in the refrigerator for 3-4 days, but it is best consumed fresh.
Conclusion
This coffee cake with coffee liqueur is a true delicacy, perfect for coffee lovers and beyond. The experience of making it is just as enjoyable as the final taste. Don’t hesitate to personalize it and serve it with a smile. Enjoy!
Ingredients: Base: 80 g coffee chocolate, 3 eggs, 3 tbsp coffee liqueur, 100 g sugar, 120 g flour, 1 packet baking powder, a pinch of salt. Syrup: 150 ml coffee, 125 ml coffee liqueur. Cream: 250 g mascarpone, 200 g yogurt, 1 packet gelatin granules (10 g), 160 g powdered sugar with vanilla flavor, 400 ml whipped cream Hulala, 50 ml coffee liqueur. Decoration: whipped cream, ladyfingers, chocolate candies (chocolate-covered raisins, etc.)
