Coffee Cake Recipe: A Rich and Creamy Dessert for Coffee Lovers
If you are a coffee enthusiast and have a sweet tooth, this Coffee Cake recipe is the perfect dessert to indulge in. The combination of a light, fluffy coffee-flavored sponge and a smooth, creamy coffee filling makes for a decadent treat. Ideal for family gatherings, parties, or just a delightful end to your meal, this cake offers both elegance and rich flavors. Whether served at a holiday dinner or as an afternoon snack, it’s bound to impress anyone who loves the distinct taste of coffee.
Ingredients
| Ingredient | Quantity |
|---|---|
| Sugar | 220g |
| Hazelnut Flour | 150g |
| All-Purpose Flour | 75g |
| Potato Starch (Cornstarch) | 75g |
| Butter (softened) | 250g |
| Eggs | 6 |
| Instant Coffee | 10g |
| Baking Powder | 16g |
| Whole Milk | 500ml |
| Egg Yolks | 4 |
| Gelatin Sheets | 20g |
| Heavy Cream | 500ml |
| Powdered Sugar | 50g |
| Instant Coffee (for filling) | 20g |
| Water | 100ml |
| Sugar (for soaking syrup) | To taste |
| Crushed Hazelnuts | To taste |
| Coffee Beans (for decoration) | To taste |
Instructions
Step 1: Prepare the Cake Base
-
Make the Coffee Cake Base
Begin by preparing the cake base. Start by beating the softened butter and 100g of granulated sugar together until you achieve a smooth, creamy consistency.
Add the egg yolks one by one, continuing to beat the mixture. Ensure the eggs are at room temperature to avoid curdling. Next, add the instant coffee that has been dissolved in a tablespoon of hot water. Let it cool before adding to the butter mixture to prevent clumps. -
Whip the Egg Whites
In a separate bowl, whisk the egg whites until stiff peaks form. Gradually add the remaining sugar while continuing to whip the egg whites until they are firm and glossy. -
Combine Dry Ingredients
In a separate bowl, sift together the hazelnut flour, all-purpose flour, potato starch, and baking powder. Gently fold these dry ingredients into the butter and egg yolk mixture. To ensure a light texture, add a couple of tablespoons of the whipped egg whites to help loosen the batter, then gradually incorporate the rest of the whipped egg whites, folding carefully to maintain airiness. -
Bake the Cake
Pour the batter into a 24cm diameter cake pan that has been greased and floured. Bake in a preheated oven at 180°C (350°F) for about 30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely before moving on to the next steps.
Step 2: Prepare the Coffee Cream
-
Soak the Gelatin
While the cake is cooling, soak the gelatin sheets in very cold water until softened. In a saucepan, combine the whole milk, granulated sugar, and egg yolks. Stir over medium heat until the mixture is just about to reach a boil. -
Incorporate the Gelatin
Once the milk mixture is hot, remove it from the heat and add the softened gelatin sheets, ensuring they dissolve completely. Stir in the instant coffee and let the mixture simmer for 2 minutes before turning off the heat. -
Chill the Coffee Cream
Pour the coffee cream into a shallow, wide container, covering the surface with plastic wrap to prevent a skin from forming. Allow the cream to cool completely at room temperature, then refrigerate it until it becomes thick and gelatinous.
Step 3: Prepare the Coffee Syrup
- Make the Coffee Syrup
While the coffee cream sets, prepare the coffee syrup. In a bowl, dissolve the remaining instant coffee in 100ml of boiling water. Adjust the sweetness by adding sugar to taste. Allow the syrup to cool to room temperature before using.
Step 4: Prepare the Whipped Cream
- Whip the Cream
In a chilled bowl, whip the heavy cream with the powdered sugar until it forms soft peaks. Once the whipped cream is ready, gently fold it into the chilled coffee cream mixture to create a light, airy filling.
Step 5: Assemble the Cake
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Slice the Cake
Once the cake has cooled, cut it in half horizontally. Gently soak the top layer with half of the coffee syrup, ensuring it absorbs the flavor without becoming too soggy. -
Fill the Cake
Spread a generous layer of the prepared coffee cream filling on the bottom half of the cake. Carefully place the top layer of the cake back onto the filling. Soak this layer with the remaining coffee syrup. -
Cover the Cake with Coffee Cream
Using a spatula, cover the entire cake with the remaining coffee cream mixture, smoothing it out evenly over the top and sides.
Step 6: Decorate the Cake
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Decorate the Cake
With any remaining coffee cream, fill a piping bag and pipe decorative rosettes on top of the cake. Garnish each rosette with small chocolate-covered coffee bean decorations. Around the base of the cake, sprinkle crushed hazelnuts for an added crunch and beautiful presentation. -
Chill Before Serving
Refrigerate the cake for at least 30 minutes to allow the flavors to meld and the cream to firm up. This will make the cake easier to slice and serve.
Final Touches
Once the cake has chilled and is ready to serve, slice it into generous portions. Each bite will deliver a rich, coffee-flavored sponge topped with a creamy, light coffee filling. The hazelnut crunch and coffee bean decoration not only add texture but also enhance the overall coffee experience. Serve with a cup of espresso or your favorite coffee for the ultimate indulgence.
This coffee cake is perfect for coffee lovers looking to treat themselves to a decadent dessert. With its delicate balance of flavors, it will be the star of any celebration or casual get-together. Enjoy!
