Coffee Cake. Three Easy Recipes for a Sophisticated Dessert

• 1,7 oz. sugar powder
• 1 sp. cocoa
• 1 tsp. instant coffee
• 1 sp. strong coffee (prepared)

Preparation

The dough

Mix the dry ingredients – the sugar, the cocoa, the ground coffee, the baking powder, the baking soda, the salt and the flour.

Add the (prepared) coffee, the essence, the instant coffee dissolved in warm milk, then the eggs and the soft butter.

Mix them for 2-3 minutes, until a smooth dough is obtained. Then pour the dough in a cooking tray, 7 7/8’’ in diameter, lined with baking paper.

Set the oven at 350 degrees and bake for 20 minutes. Turn it off, but leave the cake for another 10 minutes, to prevent sagging.

The cream

Mix the butter until it gets creamy. Add the sugar mixed with the cocoa, then the milk mixed with the coffee and the instant coffee. Mix them all until you obtain a smooth cream. If needed, add another spoon of milk.

Spread the cream evenly over the cake. When the cream hardens, slice the coffee cake as desired.

Source: truedelights.ro

2. Coffee and walnut cake

Ingredients:

The dough

• 5 eggs
• 5 sp. water
• 5 heaping sp. sugar
• 1 baking powder pouch
• 1 tsp. natural coffee
• 2 heaping sp. walnuts
• 5 sp. flour

The cream

• 17 oz whipped cream
• 1 Nesscafe 3 in 1 instant coffee

Decoration

1.7 oz home-made/plain chocolate, halved walnuts

Preparation:

Whisk the egg whites with the water and sugar, add the yolks and the baking powder and mix again for a little while. Add one spoon of natural coffee and the walnuts, then the flour and mix them with a palette.

Bake the dough in a tray lined with baking paper for about 30 minutes. Try it with toothpick and, when done, take it out and let it cool down.

For the cream we whisk the whipped cream with the instant coffee. Pour the cream over the dough. You can spare some cream for decoration, along with the melted home-made chocolate and the halved walnuts.

Source: petitchef.ro

3. Tiramisu (original recipe)

Ingredients:

• 9 oz ladyfingers
• 9 oz mascarpone
• 3 eggs
• 5 sp. sugar
• 6 tsp.  coffee
• 2 sp. rum essence
• 3,5 oz cocoa
• 1,7 oz whipped cream
• A pinch of salt
• 1 sp. cocoa liqueur
• 1 vanilla sugar
• 2,5 oz milk for the whipped cream

Preparation:

Mix 2 spoons sugar with the yolks until the composition gets foamy, then add the mascarpone and use a mixer. Separately, whip the cream and add it to the composition, mixing until it’s smooth and add 1 spoon of rum essence.

Whisk the whites well with the salt. Add 2 spoons sugar and vanilla sugar and keep mixing until it hardens and stays in the bowl turned upside down. Carefully incorporate the foam into the composition, to obtain a flaky cream. Keep it in the fridge for approximately 30 minutes.

Make a strong coffee and mix 6 teaspoons of it with 1 spoon sugar, 1 spoon rum essence and 1 spoon liqueur and let it cool down.

Pour one thin layer of cream into a deep tray lined with foil and over it a layer of ladyfingers soaked in coffee just enough to soften a bit. Lay the ladyfingers side by side all over the tray and powder with cocoa.

Add the first consistent layer of cream, then another layer of ladyfingers, powdered cocoa and then the last consistent layer of cream.

Powder with cocoa abundantly and freeze for at least 5-6 hours (preferably, let over night), then slice and serve cold.

Source: culinar.ro