Coffee cake

Coffee Cake: A Fine Delight for the Weekend

The weekend is that special moment when we can indulge in delicious sweets, and today I propose a coffee cake recipe that will turn any gathering into a true feast. This cake is fine, creamy, and full of flavor, perfect for those moments when you want to enjoy something truly special. Whether you savor it in the morning with a cup of coffee or as an indulgent dessert at the end of dinner, it's impossible not to fall in love with it.

Preparation time: 20 minutes
Baking time: 35 minutes
Total time: 55 minutes
Number of servings: 12

Ingredients

For the base:
- 6 eggs
- 8 tablespoons sugar
- 30 ml water
- 25 ml oil
- 1 pinch of salt
- 6 tablespoons flour
- 3 tablespoons instant coffee
- 2 tablespoons cocoa powder

For the syrup:
- 250 ml water
- 2 tablespoons honey

For the cream:
- 5 egg yolks
- 200 g sugar
- 100 ml strong coffee (hot)
- 250 g butter (at room temperature)

Step-by-Step Instructions

Step 1: Preparing the base
1. Start by separating the egg whites from the yolks. Make sure the bowls used are completely clean and dry, as any trace of fat can affect the consistency of the foam.
2. In a large bowl, beat the egg whites with a pinch of salt until stiff peaks form. It is essential to use a mixer on high speed, and if you don't have one, you can use a whisk – but it will require more effort.
3. Gradually add the sugar, one tablespoon at a time, alternating with the water. Continue mixing until you achieve a glossy and firm foam.
4. In another bowl, mix the egg yolks with the oil. Then, gently fold the yolk mixture into the egg whites using a spatula and mixing with delicate, upward motions.
5. In a separate bowl, mix the flour, instant coffee, and cocoa powder. Sifting these ingredients will help avoid lumps. Gently fold the flour mixture into the egg whites.
6. Preheat the oven to 180 degrees Celsius and line a large baking tray with parchment paper. You can also use two smaller trays for a thinner base.
7. Pour the mixture into the tray and level the surface. Bake the cake for 30-35 minutes. Test the baking with a toothpick: if it comes out clean, the base is ready.

Step 2: Preparing the syrup
1. In a small pot, heat the 250 ml of water. When the water is hot, add the honey and let it simmer for a few minutes, stirring until the honey is completely dissolved. This syrup will add moisture and flavor to the bases.

Step 3: Preparing the cream
1. In a bowl, beat the egg yolks with the sugar until the mixture doubles in volume and becomes creamy and light in color.
2. Heat the coffee over low heat, and when it becomes hot, pour 2-3 tablespoons of coffee over the egg yolks, stirring quickly.
3. Then, reverse the process: pour the yolk mixture into the pot with the coffee and cook over low heat, stirring constantly, until it thickens like a pudding. It is important not to let the cream boil, or it may curdle.
4. Once the cream has thickened, remove it from the heat, cover it with plastic wrap to prevent a skin from forming, and let it cool completely.
5. In another bowl, beat the softened butter until fluffy. Gradually add the coffee cream, mixing well after each addition.

Step 4: Assembling the cake
1. Cut the base in half vertically if you used a large tray. Soak each layer with the prepared syrup.
2. Place one layer on a serving platter and spread half of the coffee cream on top. Level it well, then add the other layer.
3. Use the remaining cream to cover the cake and decorate it. You can use special tools to create a sophisticated look or simply use a spatula for a simple finish.

Step 5: Cooling and serving
1. Let the cake chill in the refrigerator for a few hours, or even overnight, to allow the cream to set well.
2. Serve the cake with a freshly brewed cup of coffee. Add a special touch with a dollop of whipped cream or grated chocolate on top.

Chef's Tip
For an extra flavor boost, you can replace the instant coffee with freshly brewed espresso. Additionally, adding a splash of vanilla extract or a pinch of cinnamon to the coffee cream can completely transform the tasting experience.

Nutritional Information
This coffee cake is an energy source, having a considerable protein content due to the eggs and butter. The flour and sugar contribute carbohydrates, providing quick energy. It is an indulgent dessert, so it should be consumed in moderation.

Frequently Asked Questions
1. Can I use decaffeinated coffee? Yes, you can use decaffeinated coffee if you prefer a caffeine-free cake.
2. How can I vary the recipe? You can add ground nuts to the base mixture or replace the cocoa with melted chocolate for a more intense flavor.
3. What is the best way to store the cake? Keep the cake in the refrigerator, well covered, to maintain its freshness.

Now that you have all the necessary information, all that’s left is to get started! Whether you prepare it for your family or friends, this coffee cake will bring smiles and good cheer to any occasion. Enjoy!