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Coffee Cake - Recipe Recipe Video
|For the base of the cake|
|Hazelnut||150 Gram, toast|
|Instant coffee||10 Gram|
|Corn starch/Potato flour||75 Gram|
|All purpose flour||75 Gram|
|Baking powder||1 Tablespoon|
|For the coffee cream|
|Instant coffee||20 Gram|
|Powdered sugar||50 Gram|
|Whole milk||500 Milliliter|
|Heavy cream||500 Milliliter|
|For the soaking syrup|
|Instant coffee||10 Gram|
Calories 970 Calories from Fat 641
% Daily Value*
Total Fat 73 g112.8%
Saturated Fat 39.9 g199.6%
Trans Fat 0 g
Cholesterol 329.7 mg
Sodium 206 mg8.6%
Total Carbohydrates 72 g23.9%
Dietary Fiber 1.7 g6.9%
Sugars 53.4 g
Protein 12 g23.2%
Vitamin A 44.2% Vitamin C 2.1%
Calcium 24.9% Iron 10.5%
*Based on a 2000 Calorie diet
1. Preheat the oven to 350°F (180°C).
2. Dice the butter and let it soften; once soft, place in the bowl of a stand mixer with ½ cup (100 g) of sugar and beat until you have a fluffy, frothy mixture. Now dissolve 1 tbsp (10 g) of instant coffee in a couple of tablespoons of hot water, and let it cool.
3. Separate the egg whites from the egg yolks and, after beating the butter and sugar mixture for about 10 minutes, add the egg yolks one at a time, beating constantly, as well as the coffee in a thin stream. The mixture is smooth, creamy and with no lumps.
4. Fold in the toasted hazelnut meal, then add the sifted cornstarch, all-purpose flour and baking powder. After adding all the flours, beat the egg whites with the remaining sugar until soft peaks form.
5. Fold in only a couple of spoonfuls, and stir vigorously to soften the mixture, then add the remaining egg whites, this time stirring gently from bottom to top, to keep from deflating.
6. Pour the resulting mixture into a 9-inch (24 cm) round cake pan or a springform, buttered and floured: bake for about 45 minutes.
7. For the coffee cream, soak the gelatin leaves in very cold water to soften up. Then combine the milk and the egg yolks in a small saucepan, break the egg yolks in the cold milk, then turn on the heat and, as soon as it comes to a light boil, add the sugar, the instant coffee, and let dissolve.
8. Now add the gelatin, that has been softened and squeezed, let it melt, then add the diced butter. When the butter has melted, let it simmer for a couple of minutes, then turn off the heat.
9. Transfer the coffee cream to a large shallow container and cover with cling film, making sure it's in direct contact with the cream: this will prevent the formation of a hard thin layer on the surface that is difficult to remove once cold. Keep the filling in the fridge for at least 2-3 hours.
10. Prepare the coffee soaking syrup by pouring less than ½ cup (100 ml) of water into a small saucepan, bring to a boil, then add 1 tbsp of instant coffee, let it dissolve, and add the sugar, 1 or 2 tbsp, according to your taste. Once dissolved, let it cool completely. After several hours in the fridge the texture should be hard and gelatinous, put the cream in a food processor and mix, it will be as soft as before.
11. Now whip 2 cups (500 ml) of heavy cream with the powdered sugar, coffee cream; whip until creamy, but not too stiff, cover with cling film and keep in the fridge for at least 1/2 hour.
12. Take the cake out of the oven and let it cool; if, on the contrary, When the base of the cake, the soaking syrup and the filling are cold, we can assemble our cake.
13. Cut the base in half, and soak with half of the soaking syrup, add a spoonful of filling in the middle. Spread it evenly, sandwich with the other half of the cake and soak with the remaining syrup.
14. Now cover the whole cake with the coffee cream using a spatula, including the sides. If you see any lumps, strain it through a sieve.
15. After covering the whole cake, create a border on the bottom edge with chopped hazelnuts and decorate with the remaining coffee cream on top or garnish as you like. As a final touch, add some chocolate coffee beans.
16. Serve the delicious coffee cake along after a hearty meal.