Coffee Cream Cake Recipe

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Coffee Cream Cake Ingredients

PATTI VDRJ67A

5 eggs, room temperature
1 cup sugar
1/2 tsp instant coffee powder
3 tbsp water, boiling
1 tsp vanilla
1 cup all purpose flour, sifted
1 tsp baking powder
2 cup whipping cream
2 tbsp sugar
1/4 cup coffee, very strong cold
2 tbsp coffee liqueur
1 walnut, chopped, toasted
1 chocolate coffee beans

A Recipe for
Coffee Cream Cake

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This is a recipe for Coffee Cream Cake from the recipe cookbook of Recipes-to-go (Dessert)

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Food Tip
Keep the hot foods hot and the cold foods cold. Use chafing dishes or other heated servers which keep already hot foods at a temperature of at least 140F. Do not leave high-risk foods out for longer than 2 hours. Make sure to stir the food frequently if the heating source does not cover the entire bottom of the dish. Cold foods should be set on ice. Never mix fresh food with foods that have already been out for serving.

Coffee Cream Cake

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Coffee Cream Cake Directions

Preheat oven to 350~. Separate eggs. Combine egg yolks and 1 cup
sugar in large bowl and beat until thick and lemon colored, about 5
minutes. Dissolve coffee powder in boiling water. Blend in vanilla
and dissolved coffee powder. Combine flour and baking powder and
blend into batter. Beat egg whites until stiff. Fold into batter.
Turn into ungreased 10-inch tube pan. Bake 30 minutes. Invert onto
rack and let stand until completely cool. For frosting: Whip cream
with 2 tablespoons sugar until soft peaks form. Add coffee and
liqueur and beat until stiff. Slice cake crosswise into thirds. Use
about 1/3 of cream frosting to fill layers and remainder to frost
entire cake (save some frosting and pipe rosettes over top for
garnish, if desired). Chill until whipped cream is slightly firm.
Press nuts onto sides of cake and arrange coffee beans atop rosettes,
if desired. Chill 4 hours before serving.

Serves: 10

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Coffee Cream Cake Recipe from the Recipes-To-go.com Dessert Recipe Cookbook

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