Coffee Cake

Coffee Cake – A Delight for Special Occasions

This coffee cake is more than just a dessert; it’s a love letter, crafted with care and passion. Inspired by special occasions and the desire to gather loved ones around the table, it’s perfect for celebrating birthdays, anniversaries, or simply indulging at home.

Preparation time: 30 minutes
Baking time: 40 minutes
Total time: 1 hour and 10 minutes
Servings: 12

Ingredients

*For the sponge:*

- 6 large eggs
- 150 g sugar
- 3 tablespoons oil
- 40 g cornstarch
- 20 g cocoa powder
- 100 g flour
- 1 teaspoon baking powder
- 100 g ground walnuts

*For the cream:*

- 4 egg yolks
- 200 g sugar
- 50 g powdered milk
- 3 tablespoons instant coffee
- 10 g gelatin
- 500 ml whipped cream

*For the syrup:*

- 100 ml water
- 100 g sugar
- 1 tablespoon instant coffee

*For decoration:*

- 150 ml liquid cream
- 50 g dark chocolate
- 3 tablespoons milk
- Chocolate-covered peanuts (optional)

Step-by-Step Preparation

1. Making the Sponge

The first step in creating this cake is to prepare the sponge. Start by separating the egg whites from the yolks. This step is crucial, as the egg whites need to be beaten until they form stiff peaks. Add a pinch of salt to help stabilize the foam. Use an electric mixer to beat the egg whites on high speed, gradually adding the sugar until you achieve a glossy meringue-like consistency.

Practical tip: Ensure that the bowl you use for beating the egg whites is completely clean and free of any grease; otherwise, the foam won’t form properly.

In another bowl, mix the egg yolks with the oil until you have a smooth mixture. Pour this mixture over the beaten egg whites, gently folding it in with a spatula to avoid losing air.

Next, in a separate bowl, combine the flour with the cocoa powder, cornstarch, and baking powder. Gradually incorporate these dry ingredients into the egg mixture, gently mixing until well combined. Finally, add the ground walnuts and mix again.

Pour the batter into a 26 cm round cake pan lined with parchment paper. Bake in a preheated oven at 180 degrees Celsius for 35-40 minutes. Check for doneness with a toothpick; if it comes out clean, the sponge is ready. Allow it to cool on a wire rack.

2. Making the Cream

For the cream, beat the egg yolks with the sugar until you have a light and fluffy mixture. Add the powdered milk and the instant coffee dissolved in a cup of hot water. Then, place the mixture over a double boiler, stirring constantly until it thickens.

Once the cream has cooled to a manageable temperature, add the gelatin that has been soaked in water for 5 minutes. Stir until fully dissolved, then let it cool.

Meanwhile, whip the cream until it holds stiff peaks, then gently fold in the cooled coffee cream. Mix until you have a smooth consistency.

3. Making the Syrup

For the syrup, bring the water and sugar to a boil, stirring to dissolve the sugar. After 5 minutes, add the tablespoon of instant coffee and mix until well combined. Allow the syrup to cool.

4. Assembling the Cake

Now that all the components are ready, it’s time to assemble the cake. Slice the sponge into three horizontal layers. Place the first layer on a serving platter and fit a cake ring around it. Soak the sponge with some of the cooled syrup.

Spread half of the coffee cream evenly over it. Place the second layer of sponge on top and repeat the process with syrup and cream. Top with the last layer of sponge, which should also be soaked.

Cover the cake with plastic wrap and refrigerate overnight to set.

5. Decorating the Cake

The next day, whip the remaining cream and cover the cake with it. Reserve a few tablespoons for decoration. Melt the dark chocolate with the milk over a double boiler or in the microwave, stirring well to achieve a smooth mixture. Let the chocolate cool slightly, then transfer it to a piping bag and decorate the cake with fine lines.

Add a few dollops of whipped cream and chocolate-covered peanuts for an elegant and attractive finish.

Serving Suggestions

The coffee cake is delicious served alongside a freshly brewed cup of coffee or a fragrant tea. It’s perfect for relaxation moments, whether it’s a gathering with friends or a quiet evening at home.

Nutritional Information (per serving, approximately):

- Calories: 350 kcal
- Protein: 5 g
- Fat: 24 g
- Carbohydrates: 30 g

Frequently Asked Questions

1. Can I substitute instant coffee with freshly brewed coffee?
- Yes, but make sure it’s well concentrated to maintain the intense flavor.

2. How can I make the cake less sweet?
- Reduce the amount of sugar in the cream or opt for dark chocolate, which is less sweet.

3. Can I use a different type of nuts?
- Absolutely! Pecan nuts or ground almonds are excellent alternatives.

This coffee cake recipe is sure to become a favorite among your loved ones. Each slice is an explosion of flavors, with a fine texture and refined taste, perfect for celebrating life’s beautiful moments. Feel free to experiment with different variations and add your personal touch!