Coffee Cream Cake: A Delightful Treat for All Occasions!
Are you ready to indulge in a scrumptious dessert that combines the rich flavors of coffee with a smooth, creamy filling? Introducing the Coffee Cream Cake! This delectable treat is not only a feast for the eyes, but it also offers an explosion of flavors that are sure to impress your friends and family. Imagine biting into a moist, coffee-infused sponge cake layered with a luscious mascarpone cream, creating the perfect harmony of sweetness and richness. It’s an ideal dessert for gatherings, celebrations, or even a cozy night in with your loved ones.
Did you know that coffee-flavored desserts have been enjoyed for centuries? In some cultures, coffee is considered a symbol of hospitality and warmth, making this cake a perfect centerpiece for any gathering. With its simplicity and relatively quick preparation time, this Coffee Cream Cake will have you feeling like a professional baker in no time! If you’ve loved making classic desserts like chocolate cake or vanilla cupcakes, you’ll definitely want to give this one a try. So grab your aprons and get ready to whip up this delightful recipe—you’re going to love it!
What is Coffee Cream Cake?
So, what exactly is Coffee Cream Cake? Well, it’s a charming creation that marries two of life’s greatest pleasures: coffee and cake! Have you ever thought about how the name just rolls off your tongue? It’s as if the cake itself is calling out to you, saying, “Come and enjoy my rich flavors!” The story behind its name is just as delightful—legend has it that coffee cake was initially designed as a sweet treat to serve alongside coffee during social gatherings. After all, ‘the way to a man’s heart is through his stomach,’ right? So why not serve up this delightful dessert? Trust us, your taste buds will thank you!
Why You’ll Love This Coffee Cream Cake
There are so many reasons to love this Coffee Cream Cake! First and foremost, the main highlight is the incredible combination of nutty coffee flavors and creamy mascarpone filling that creates a dessert experience to remember. Additionally, making it at home is not just cost-effective, but you’ll also have the freedom to customize it to your taste! Whether you prefer it with a sprinkle of cocoa powder or a drizzle of chocolate sauce on top, the possibilities are endless.
Finally, who could resist that gorgeous presentation? Just imagine serving a beautifully decorated Coffee Cream Cake at your next gathering, leaving your guests in awe. If you enjoy desserts like classic tiramisu or decadent chocolate mousse, you’ll definitely want to add this recipe to your collection. Don’t wait too long—dive into the world of coffee-flavored indulgence and try making this cake!
How to Make Coffee Cream Cake
Quick Overview
This Coffee Cream Cake is not only delightful but also easy to put together. With its moist sponge base and creamy filling, it checks all the boxes for a satisfying dessert! The best part? It can be made in under an hour (not including cooling time), making it a perfect choice for both special occasions and last-minute dessert cravings.
Key Ingredients for Coffee Cream Cake
- 5 eggs
- 150 g sugar
- 1 packet of vanilla sugar
- 3 tablespoons of hot water
- 1 teaspoon of instant coffee
- 140 g flour
- 3 tablespoons of cocoa powder
- 1 packet of baking powder
- 2 packets of mascarpone
- 2 packets of cream
- 1 packet of vanilla sugar
- 120 g powdered sugar
- 8 sheets of gelatine
- 100 ml of hot water
- 3 to 4 teaspoons of instant coffee
- Strawberry jam (for filling)
Step-by-Step Instructions:
- Prepare the Base: In a small bowl, add 3 tablespoons of hot water to 1 teaspoon of instant coffee and stir until dissolved.
- Make the Batter: In a large mixing bowl, beat the eggs with the dissolved coffee, sugar, vanilla sugar, and a pinch of salt until creamy (about 10 minutes).
- Combine Dry Ingredients: Mix the flour, cocoa powder, and baking powder together in another bowl, and sift into the egg mixture. Gently fold to combine.
- Bake the Cake: Grease and flour a 26 cm baking pan. Pour the batter into the pan, smoothing out the top. Bake in a preheated oven at 180 degrees Celsius (top/bottom heat) for approximately 30 minutes. Perform the toothpick test to make sure it’s done.
- Prepare the Filling: Soak 8 sheets of gelatine in cold water. In a separate bowl, combine 100 ml hot water with 3 to 4 teaspoons of instant coffee and set aside to cool.
- Make the Cream: In a large bowl, mix 2 packets of mascarpone and 120 g of powdered sugar. In another bowl, whip 2 packets of cream with vanilla sugar until stiff. Once the coffee mixture has cooled, add it to the mascarpone mixture and stir gently.
- Incorporate Gelatine: Dissolve 2-3 teaspoons of whipped cream with the soaked gelatine and add this mixture back to the mascarpone cream. Carefully fold in the rest of the whipped cream until smooth.
- Assemble the Cake: Cut the sponge cake horizontally in half. Spread strawberry jam on the bottom layer, place a baking ring around, and layer some coffee cream on top. Add the second sponge layer and cover it with the remaining cream.
- Chill and Serve: Chill the cake in the refrigerator for a few hours before serving, allowing the flavors to meld beautifully!
What to Serve Coffee Cream Cake With
To complement your Coffee Cream Cake, consider serving it alongside a warm cup of freshly brewed coffee, Cappuccino, or even a rich hot chocolate. You could also pair it with a light fruit salad or a scoop of vanilla ice cream to add a refreshing contrast to the rich flavors of the cake. Let your creativity flow, and don’t hesitate to mix and match flavors that harmonize beautifully!
Top Tips for Perfecting Coffee Cream Cake
- For an added depth of flavor, try using freshly brewed coffee instead of instant coffee powder.
- If you don’t have mascarpone, you can substitute it with cream cheese, but the texture might be slightly different.
- Make sure to let the sponge cake cool completely before slicing to avoid a crumbly mess.
- Experiment with different fillings such as raspberry or chocolate ganache for a twist on tradition!
Storing and Reheating Tips
If you find yourself with leftovers, no worries! Store your Coffee Cream Cake in an airtight container in the refrigerator, where it can stay fresh for up to five days. If you want to keep it longer, you can freeze individual slices wrapped tightly in plastic wrap and foil, and it should keep well for up to three months. To reheat, simply allow it to thaw in the refrigerator overnight and enjoy it chilled, or pop it in the microwave for a few seconds if you prefer it slightly warm.
So there you have it—your complete guide to creating a delightful Coffee Cream Cake! With its elegant flavor profile and simple preparation, it’s time to gather your ingredients and bring a touch of sweetness to your kitchen. Happy baking!
Coffee Cream Cake: A Delightful Treat for All Occasions!
Ingredients
- 5 eggs
- 150 g sugar
- 1 packet of vanilla sugar
- 3 tablespoons of hot water
- 1 teaspoon of instant coffee
- 140 g flour
- 3 tablespoons of cocoa powder
- 1 packet of baking powder
- 2 packets of mascarpone
- 2 packets of cream
- 1 packet of vanilla sugar
- 120 g powdered sugar
- 8 sheets of gelatine
- 100 ml of hot water
- 3 to 4 teaspoons of instant coffee
- Strawberry jam for filling
Instructions
- Prepare the Base: In a small bowl, add 3 tablespoons of hot water to 1 teaspoon of instant coffee and stir until dissolved.
- Make the Batter: In a large mixing bowl, beat the eggs with the dissolved coffee, sugar, vanilla sugar, and a pinch of salt until creamy (about 10 minutes).
- Combine Dry Ingredients: Mix the flour, cocoa powder, and baking powder together in another bowl, and sift into the egg mixture. Gently fold to combine.
- Bake the Cake: Grease and flour a 26 cm baking pan. Pour the batter into the pan, smoothing out the top. Bake in a preheated oven at 180 degrees Celsius (top/bottom heat) for approximately 30 minutes. Perform the toothpick test to make sure it’s done.
- Prepare the Filling: Soak 8 sheets of gelatine in cold water. In a separate bowl, combine 100 ml hot water with 3 to 4 teaspoons of instant coffee and set aside to cool.
- Make the Cream: In a large bowl, mix 2 packets of mascarpone and 120 g of powdered sugar. In another bowl, whip 2 packets of cream with vanilla sugar until stiff. Once the coffee mixture has cooled, add it to the mascarpone mixture and stir gently.
- Incorporate Gelatine: Dissolve 2-3 teaspoons of whipped cream with the soaked gelatine and add this mixture back to the mascarpone cream. Carefully fold in the rest of the whipped cream until smooth.
- Assemble the Cake: Cut the sponge cake horizontally in half. Spread strawberry jam on the bottom layer, place a baking ring around, and layer some coffee cream on top. Add the second sponge layer and cover it with the remaining cream.
- Chill and Serve: Chill the cake in the refrigerator for a few hours before serving, allowing the flavors to meld beautifully!
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