Brazilian recipe
Brazilian Coffee Layer Cake (Torta de café)
This traditional Brazilian coffee layer cake is a sophisticated dessert, pairing deep coffee notes with a structured sponge and a velvety smooth icing.
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Ingredients
5 eggs
2 cups caster sugar
100 g walnuts, finely ground
100 g dark chocolate, grated
1 cup boiling water
2 cups plain flour
1 tablespoon baking powder
300 g unsalted butter, softened
1 tin condensed milk
3 tablespoons instant coffee granules
1/2 cup brandy
2 cups caster sugar
100 g walnuts, finely ground
100 g dark chocolate, grated
1 cup boiling water
2 cups plain flour
1 tablespoon baking powder
300 g unsalted butter, softened
1 tin condensed milk
3 tablespoons instant coffee granules
1/2 cup brandy
Where to find ingredients
You can find all these ingredients in major Australian supermarkets like Woolworths or Coles. For the 'instant coffee', any standard brand will do. 'Caster sugar' and 'plain flour' are staples in the baking aisle. 'Condensed milk' is found in the canned goods section. For authentic 'walnuts', the health food or snack aisle is best. If you cannot find good quality 'dark chocolate' for grating, look for high-cocoa content cooking chocolate blocks in the baking aisle. Brandy can be found in the spirits section of most bottle shops.
Preparation method
- Whisk the egg whites until stiff peaks form
- Gradually incorporate the egg yolks one by one
- Slowly add the sugar, ground walnuts, grated chocolate, and boiling water while mixing
- Gently fold in the sifted flour and baking powder until just combined
- Pour the cake batter into a greased round cake tin
- Bake in a preheated oven at 180°C for approximately 40 minutes
- Remove from the oven, turn out onto a wire rack, and allow to cool completely
- For the icing, beat the butter in a large bowl until light and creamy
- Dissolve the instant coffee granules in 1 tablespoon of hot water
- Gradually add the condensed milk and the dissolved coffee to the butter, beating continuously until a smooth, uniform cream forms
- Slice the cooled cake in half horizontally and brush the cut sides with the brandy
- Spread a layer of the icing in the middle and frost the top and sides of the cake with the remaining cream
Observations
This recipe strikes the perfect balance between flavour and texture. To achieve that signature professional finish, make sure you beat the butter thoroughly; this is the secret to a light, uniform icing that brings the whole dessert together.
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