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.
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!