Coffee Cream Cake – Recipe
I received this recipe from a friend, several years ago, and enjoy preparing it as an after dinner dessert, as well as for bake sales, and bazaars.
It always receives very favorable reviews.
Due to the rich texture of the frosting, I prefer to keep the serving pieces on a thinner side.
It may be prepared several days ahead, as it stores very well, refrigerated of course.
It is also suitable for freezing, wrapped well in foil, and stored in a freezer zip lock bag.
- 4 eggs, separated
- 2 egg yolks
- 1/2 cup sugar, divided
- 1/2 cup flour
- 1/2 tsp. baking powder
- 1/8 tsp. salt
- 3/4 cup ground almonds
- 1 tsp. vanilla extract
- 1/4 cup cornstarch
- 1/4 cup granulated sugar
- 2 Tbs. instant coffee grinds (I used Sanka)
- 1 1/4 cup whole milk
- 1 cup + 2 Tbs. butter, softened
- 3 Tbs. powdered sugar
- 1 tsp. vanilla extract (I use rum extract, or Grand Marnier Liqueur)
- 1/2 cup coarse cookie crumbs (I used crushed Nabisco Nilla Wafers)
- 10 candied coffee beans for decoration (I used Maraschino Cherries)
- Beat egg yolks (6 yolks) and half the sugar (1/4 cup), until thick and light cream color.
- Beat egg whites until stiff peaks form.
- Beat in remaining sugar (1/4 cup).
- Fold whipped egg whites into the egg yolk mixture.
- In a separate bowl, sift flour, baking powder, and salt.
- Gradually mix in flour mixture into the egg mixture.
- Fold in the ground almonds.
- Preheat oven to 425 degrees F.
- Line a 13 x 9 cake pan with parchment paper, and grease it well (dab some grease on the bottom of the pan, to hold the paper down. I always use Crisco Shortening).
- Spread batter in the pan, and smooth it evenly with the back of a spoon.
- Bake 10 minutes, or until done.
- Remove from the oven. Let is stand in pan for 5 minutes.
- Invert it onto a cooling rack, peel off the parchment paper, and cool completely.
- Cut lengthwise into 3 even strips.
- Set aside.
- In a small bowl, mix corn starch, granulated sugar, coffee powder, and a little milk (2 Tbs), to form a paste.
- Heat the remaining milk in a sauce pan, until warm.
- Stir in the cornstarch mixture.
- Return to heat, and bring to boil, stirring constantly (to prevent burning on the bottom), until thickened.
- Mix in your favorite extract, and remove from heat.
- Cool, stirring continuously ( I use a whisk), so it stays smooth and does not form a crust (I place the saucepan in a large pan of cold water, while stirring, for faster cooling).
- Beat the butter with the powdered sugar, until fluffy.
- Gradually beat in the cooled coffee sauce, turning it into mocha filling.
- Before spreading the filling on the cake strips, you can prepare a cake soaking solution of some warm water and your favorite extract or liquor, and drizzle it over each cake strip, for added moisture.
- Place one of the cake strips on a platter, and spread it with a layer of mocha filling.
- Repeat the process with the other two cake strips, stacking them on top of each other.
- Use the remaining mocha filling to frost the top and sides of the cake.
- Decorate with candied coffee beans, or use your own idea.
- Keep it refrigerated until 15 - 30 minutes before serving.