Every time a holiday comes around, I can't resist making this coffee cream cake. It's quite simple to prepare, and the ingredients are easily accessible. The base turns out slightly moist and fluffy thanks to the nuts, while the cream is flavorful without being heavy. I usually finish decorating it quickly, just sprinkling some coconut on top. I've never seen it go uneaten – it disappears quickly from the platter.
Quick Info
Total time: about 1 hour and 10 minutes
Preparation time: 15-20 minutes
Baking time: 30 minutes
Servings: about 15-18 pieces (depending on how large you cut them)
Difficulty: easy to medium
Recipe type: holiday cake / coffee cream cake
Ingredients
Base:
6 eggs
6 tablespoons water
6 tablespoons oil
150 g powdered sugar
1 packet vanilla sugar
150 g ground walnuts
100 g flour
1 packet baking powder
a pinch of salt
Cream:
200 g butter (at room temperature)
150 g powdered sugar
3 teaspoons instant coffee (plain, not cappuccino)
1 tablespoon coconut for decoration
Preparation Method
1. In a separate bowl, beat the egg whites with a pinch of salt until frothy. Gradually incorporate the powdered sugar, mixing until you achieve a firm meringue.
2. Add the egg yolks one at a time, continuing to mix.
3. Gradually add the water, then the oil, mixing with a spatula or at low speed.
4. Incorporate the vanilla sugar.
5. Add the ground walnuts and gently mix.
6. In another bowl, combine the flour with the baking powder, then fold them into the batter using gentle upward motions to avoid losing volume.
7. Pour the mixture into a baking dish lined with parchment paper. I use a dish about 30x22 cm, but a slightly smaller or larger one works as well.
8. Bake in a preheated oven at 180°C for about 30 minutes. After 25-30 minutes, check with a toothpick – if it comes out clean, the base is ready.
9. Remove the dish and let the base cool completely in the pan.
Cream:
1. Beat the soft (not melted) butter together with the powdered sugar until it lightens in color and becomes fluffy.
2. Add the instant coffee and mix until well incorporated.
Assembly:
1. Spread the cream evenly over the completely cooled base, directly in the pan.
2. Sprinkle the coconut on top.
3. Cut into cubes or rectangles as preferred.
Why I Make This Recipe Often
This coffee cake is perfect for almost any festive meal, but it also pairs well with coffee on a regular day. The walnut base holds the cream well, not drying out quickly or becoming too soggy. There aren’t many difficult steps, and it doesn’t require special decoration – even simply topped with coconut, it looks good. It can be easily portioned and keeps well in the fridge without losing its flavor.
Tips and Variations
Tips
1. Do not overbeat the batter after adding the flour, just enough to combine it.
2. For the cream, the butter should be soft but not liquid; otherwise, it may curdle.
3. If you want a thinner base, use a larger dish; if you prefer it thicker, a smaller dish works.
Substitutions
1. Ground walnuts can be replaced with ground hazelnuts, but the flavor will be different.
2. Powdered sugar can be substituted with fine granulated sugar, but the texture will be slightly different.
3. Instant coffee can be any type of instant coffee, preferably without added flavors.
Variations
1. You can add a simple chocolate glaze over the cream if you want something more special, but it’s not necessary.
2. Instead of coconut, you can sprinkle almond flakes or just some chopped walnuts.
3. For a more intense coffee flavor, add an extra teaspoon of instant coffee to the cream.
Serving Ideas
1. Cut into small cubes, it’s perfect for platters with various types of desserts.
2. It also works well as a dessert with coffee, as it’s not overly sweet.
3. It can be served at room temperature, but I prefer it chilled from the fridge.
Frequently Asked Questions
1. Can I use brewed coffee instead of instant coffee in the cream?
No, the cream won’t be as stable with liquid. Use only instant coffee (powdered).
2. Can I use margarine instead of butter?
Yes, but the taste and texture won’t be as fine. The cake will be denser.
3. Can I make the cake a day in advance?
Yes, the base and cream keep well. It’s usually even better the next day.
4. If I don’t have powdered sugar, can I use granulated sugar?
Granulated sugar dissolves more slowly, but if you mix it well with the butter for the cream, it works.
5. What size baking dish is recommended?
I use a 30x22 cm dish, but a similarly sized one works too.
Nutritional Values
Approximately, for one serving (out of 16 servings):
Calories: about 280 kcal
Protein: 4-5 g
Fat: 18-20 g
Carbohydrates: 22-24 g
These values vary based on the serving size and the type of ingredients used. The cream and nuts contribute a fair amount of fat to the cake, but it’s not excessively sweet.
Storage and Reheating
It keeps best in the fridge, covered, for up to 4 days. The base remains fluffy, and the cream doesn’t harden too much. I do not recommend reheating – it’s served cold or at room temperature. If you prepare it in advance, assemble the cake completely and keep it chilled until serving.
Quick Info
Total time: about 1 hour and 10 minutes
Preparation time: 15-20 minutes
Baking time: 30 minutes
Servings: about 15-18 pieces (depending on how large you cut them)
Difficulty: easy to medium
Recipe type: holiday cake / coffee cream cake
Ingredients
Base:
6 eggs
6 tablespoons water
6 tablespoons oil
150 g powdered sugar
1 packet vanilla sugar
150 g ground walnuts
100 g flour
1 packet baking powder
a pinch of salt
Cream:
200 g butter (at room temperature)
150 g powdered sugar
3 teaspoons instant coffee (plain, not cappuccino)
1 tablespoon coconut for decoration
Preparation Method
1. In a separate bowl, beat the egg whites with a pinch of salt until frothy. Gradually incorporate the powdered sugar, mixing until you achieve a firm meringue.
2. Add the egg yolks one at a time, continuing to mix.
3. Gradually add the water, then the oil, mixing with a spatula or at low speed.
4. Incorporate the vanilla sugar.
5. Add the ground walnuts and gently mix.
6. In another bowl, combine the flour with the baking powder, then fold them into the batter using gentle upward motions to avoid losing volume.
7. Pour the mixture into a baking dish lined with parchment paper. I use a dish about 30x22 cm, but a slightly smaller or larger one works as well.
8. Bake in a preheated oven at 180°C for about 30 minutes. After 25-30 minutes, check with a toothpick – if it comes out clean, the base is ready.
9. Remove the dish and let the base cool completely in the pan.
Cream:
1. Beat the soft (not melted) butter together with the powdered sugar until it lightens in color and becomes fluffy.
2. Add the instant coffee and mix until well incorporated.
Assembly:
1. Spread the cream evenly over the completely cooled base, directly in the pan.
2. Sprinkle the coconut on top.
3. Cut into cubes or rectangles as preferred.
Why I Make This Recipe Often
This coffee cake is perfect for almost any festive meal, but it also pairs well with coffee on a regular day. The walnut base holds the cream well, not drying out quickly or becoming too soggy. There aren’t many difficult steps, and it doesn’t require special decoration – even simply topped with coconut, it looks good. It can be easily portioned and keeps well in the fridge without losing its flavor.
Tips and Variations
Tips
1. Do not overbeat the batter after adding the flour, just enough to combine it.
2. For the cream, the butter should be soft but not liquid; otherwise, it may curdle.
3. If you want a thinner base, use a larger dish; if you prefer it thicker, a smaller dish works.
Substitutions
1. Ground walnuts can be replaced with ground hazelnuts, but the flavor will be different.
2. Powdered sugar can be substituted with fine granulated sugar, but the texture will be slightly different.
3. Instant coffee can be any type of instant coffee, preferably without added flavors.
Variations
1. You can add a simple chocolate glaze over the cream if you want something more special, but it’s not necessary.
2. Instead of coconut, you can sprinkle almond flakes or just some chopped walnuts.
3. For a more intense coffee flavor, add an extra teaspoon of instant coffee to the cream.
Serving Ideas
1. Cut into small cubes, it’s perfect for platters with various types of desserts.
2. It also works well as a dessert with coffee, as it’s not overly sweet.
3. It can be served at room temperature, but I prefer it chilled from the fridge.
Frequently Asked Questions
1. Can I use brewed coffee instead of instant coffee in the cream?
No, the cream won’t be as stable with liquid. Use only instant coffee (powdered).
2. Can I use margarine instead of butter?
Yes, but the taste and texture won’t be as fine. The cake will be denser.
3. Can I make the cake a day in advance?
Yes, the base and cream keep well. It’s usually even better the next day.
4. If I don’t have powdered sugar, can I use granulated sugar?
Granulated sugar dissolves more slowly, but if you mix it well with the butter for the cream, it works.
5. What size baking dish is recommended?
I use a 30x22 cm dish, but a similarly sized one works too.
Nutritional Values
Approximately, for one serving (out of 16 servings):
Calories: about 280 kcal
Protein: 4-5 g
Fat: 18-20 g
Carbohydrates: 22-24 g
These values vary based on the serving size and the type of ingredients used. The cream and nuts contribute a fair amount of fat to the cake, but it’s not excessively sweet.
Storage and Reheating
It keeps best in the fridge, covered, for up to 4 days. The base remains fluffy, and the cream doesn’t harden too much. I do not recommend reheating – it’s served cold or at room temperature. If you prepare it in advance, assemble the cake completely and keep it chilled until serving.