Coffee Layer Gateau Recipe
Ingredients
| Butter | 1/2 Cup (16 tbs), softened (Cake:) | |
| Sugar | 1 Cup (16 tbs) (Cake:) | |
| Pinch each of salt, ground cinnamon and grated lemon peel | ||
| Eggs | 6 , separated (Cake:) | |
| Semi-sweet chocolate | 5 Ounce (Cake:) | |
| All-purpose flour | 1 Cup (16 tbs), sifted (Cake:) | |
| Milk | 1/4 Cup (16 tbs) (Filling & Topping:) | |
| Cornstarch | 1/4 Cup (16 tbs) (Filling & Topping:) | |
| 1 tablespoon instant coffee powder | ||
| Sugar | 2/3 Cup (16 tbs) (Filling & Topping:) | |
| Butter | 1 Cup (16 tbs) (Filling & Topping:) | |
| Coffee beans | 15 , candied (Filling & Topping:) | |
| Toasted sliced almonds | 1/2 Cup (16 tbs) (Filling & Topping:) | |
Directions
Grease the inside bottom of a 9-inch (23-cm) springform cake pan.
Preheat oven to 375°F (190°C).
To make cake, beat butter, half the sugar, salt, cinnamon and lemon peel in a large bowl until light and fluffy.
Add egg yolks one at a time.
Melt chocolate in a double boiler over low heat.
Stir into butter mixture.
Beat egg whites until stiff; beat in remaining sugar.
Fold into chocolate mixture followed by flour.
Turn batter into greased pan; smooth the surface.
Bake 50 to 60 minutes or until a wooden pick inserted in center comes out clean.
Turn out cake onto a rack to cool.
To make filling and topping, combine 1/3 cup (100 ml) milk and cornstarch in a small bowl.
In a small saucepan, bring remaining milk to a boil with instant coffee and sugar.
Stir hot milk mixture into cornstarch mixture.
Return to saucepan and bring to a boil, stirring constantly until smooth and thickened.
Remove from heat and cool completely, stirring frequently.
In a large bowl, beat butter until light and fluffy.
Gradually add cooled coffee cream to butter, beating well with each addition.
Cut cooled cake horizontally into 4 layers.
Spread 3 cake layers with coffee cream.
Stack 4 layers one on top of the other.
Spread top and sides of gateau with about two-thirds of remaining coffee cream.
Mark top of gateau into 14 portions with a sharp knife.
Put remaining coffee cream into a pastry bag fitted with a fluted nozzle.
Decorate each portion with a piped swirl of coffee cream ending in a rosette.
Pipe a double rosette in the center of the gateau.
Top each rosette with a candied coffee bean.
Sprinkle center and sides of gateau with sliced almonds.
Preheat oven to 375°F (190°C).
To make cake, beat butter, half the sugar, salt, cinnamon and lemon peel in a large bowl until light and fluffy.
Add egg yolks one at a time.
Melt chocolate in a double boiler over low heat.
Stir into butter mixture.
Beat egg whites until stiff; beat in remaining sugar.
Fold into chocolate mixture followed by flour.
Turn batter into greased pan; smooth the surface.
Bake 50 to 60 minutes or until a wooden pick inserted in center comes out clean.
Turn out cake onto a rack to cool.
To make filling and topping, combine 1/3 cup (100 ml) milk and cornstarch in a small bowl.
In a small saucepan, bring remaining milk to a boil with instant coffee and sugar.
Stir hot milk mixture into cornstarch mixture.
Return to saucepan and bring to a boil, stirring constantly until smooth and thickened.
Remove from heat and cool completely, stirring frequently.
In a large bowl, beat butter until light and fluffy.
Gradually add cooled coffee cream to butter, beating well with each addition.
Cut cooled cake horizontally into 4 layers.
Spread 3 cake layers with coffee cream.
Stack 4 layers one on top of the other.
Spread top and sides of gateau with about two-thirds of remaining coffee cream.
Mark top of gateau into 14 portions with a sharp knife.
Put remaining coffee cream into a pastry bag fitted with a fluted nozzle.
Decorate each portion with a piped swirl of coffee cream ending in a rosette.
Pipe a double rosette in the center of the gateau.
Top each rosette with a candied coffee bean.
Sprinkle center and sides of gateau with sliced almonds.
Chef
