Viennese Coffee Cake Recipe
I got to try out this Viennese Coffee Cake at my friend's place. My GOD, It was simply mind blowing! It is an European kitchen discovery, which is served as Dessert across the world. This recipe is a good way to use Eggplant Eggs. Your near and dear ones including your pals will vouch for this tempting Viennese Coffee Cake recipe. Try it.
Ingredients
4 oz.butter
4 oz.self raising flour
4 oz.plus 2 teaspoons sugar
2 eggs
2 oz. crushed walnuts plus a few halves for decoration
6 fl. oz. strong black coffee
2 fl. oz. brandy
10 fl. oz. double cream
1/2 teaspoon vanilla essence
Directions
Preheat the oven to moderate 350°F (Gas Mark 4, 180°C).
Using a little of the butter, grease a 7 inch cake tin, then dust with a little flour.
In a bowl, beat the butter with a wooden spoon until it is soft.
Add 4 ounces [1/2 cup] sugar and beat until the mixture is creamy.
Add the eggs, one at a time, with 1 tablespoon of flour.
Beat to mix and then fold in the remaining flour and the crushed walnuts.
Turn the batter into the prepared cake tin.
Bake for 50 minutes, or until a skewer inserted into the centre of the cake comes out clean.
Remove the cake from the tin and place on a rack to cool.
Mix the coffee and brandy.
Put the cake back in the cake tin and slowly pour the coffee and brandy over it.
When all the liquid has been absorbed, turn out on to a dish.
Whip the cream with the remaining 2 teaspoons of the sugar and the vanilla essence.
Using a spatula, spread the cream in whirls over the cake to cover it completely.
Decorate with walnut halves.
Using a little of the butter, grease a 7 inch cake tin, then dust with a little flour.
In a bowl, beat the butter with a wooden spoon until it is soft.
Add 4 ounces [1/2 cup] sugar and beat until the mixture is creamy.
Add the eggs, one at a time, with 1 tablespoon of flour.
Beat to mix and then fold in the remaining flour and the crushed walnuts.
Turn the batter into the prepared cake tin.
Bake for 50 minutes, or until a skewer inserted into the centre of the cake comes out clean.
Remove the cake from the tin and place on a rack to cool.
Mix the coffee and brandy.
Put the cake back in the cake tin and slowly pour the coffee and brandy over it.
When all the liquid has been absorbed, turn out on to a dish.
Whip the cream with the remaining 2 teaspoons of the sugar and the vanilla essence.
Using a spatula, spread the cream in whirls over the cake to cover it completely.
Decorate with walnut halves.
