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Coffee Layer Gateau Recipe
|Butter||130 Gram, softened (1/2 Cup Plus 2 Tablespoons)|
|Sugar||200 Gram (1 Cup)|
|Ground cinnamon||1 Pinch|
|Grated lemon peel||1 Pinch|
|Eggs||6 , separated|
|Semi-sweet chocolate||5 Ounce (130 Gram)|
|All-purpose flour||130 Gram, sifted (1 Cup)|
|Milk||300 Milliliter (1 1/4 Cup)|
|Cornstarch||25 Gram (1/4 Cup)|
|Instant coffee powder||1 Tablespoon|
|Sugar||150 Gram (2/3 Cup)|
|Butter||250 Gram (1 Cup Plus 2 Tablespoons)|
|Candied coffee beans||15|
|Toasted sliced almonds||50 Gram (1/2 Cup)|
Serving size: Complete recipe
Calories 6427 Calories from Fat 3756
% Daily Value*
Total Fat 426 g655.3%
Saturated Fat 240.9 g1204.7%
Trans Fat 0.2 g
Cholesterol 2122.3 mg
Sodium 902.5 mg37.6%
Total Carbohydrates 616 g205.3%
Dietary Fiber 19.5 g78%
Sugars 462.5 g
Protein 85 g169.5%
Vitamin A 226.4% Vitamin C 1.5%
Calcium 84.6% Iron 108.5%
*Based on a 2000 Calorie diet
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.