Brazilian recipe
Coffee Cake
Coffee cake is a classic Brazilian dessert that combines the intense flavor of coffee with a structured dough and a velvety filling.
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Ingredients
5 eggs
2 cups (240ml) sugar
100 g shelled walnuts, ground
100 g grated semi-sweet chocolate
1 cup (240ml) boiling milk
2 cups (240g) all-purpose flour
1 tablespoon (15g) baking powder
300 g butter
1 can (395g) condensed milk
3 tablespoons instant coffee powder
half cup (120ml) brandy
2 cups (240ml) sugar
100 g shelled walnuts, ground
100 g grated semi-sweet chocolate
1 cup (240ml) boiling milk
2 cups (240g) all-purpose flour
1 tablespoon (15g) baking powder
300 g butter
1 can (395g) condensed milk
3 tablespoons instant coffee powder
half cup (120ml) brandy
Where to find ingredients
Eggs, sugar, all-purpose flour, baking powder, butter, condensed milk, and brandy are readily available in the baking aisle or dairy section of most supermarkets. Ground walnuts can be found pre-ground in the baking or nut section, or you can grind whole walnuts yourself. Grated semi-sweet chocolate can be purchased in bars or chips in the baking aisle. Instant coffee powder is usually found in the coffee and tea aisle. If you cannot find brandy, a dark rum or even a strong coffee liqueur can be used as a substitute for a similar flavor profile.
Preparation method
- Beat egg whites until stiff peaks form
- Incorporate egg yolks one by one
- Gradually add sugar, ground walnuts, grated chocolate, and boiling milk
- Gently mix the sifted all-purpose flour with the baking powder
- Transfer the batter to a greased round baking pan
- Bake in a preheated oven at 180°C (350°F) for about 40 minutes
- Remove from the oven, unmold, and let cool completely
- For the filling, beat the butter until creamy
- Dissolve the instant coffee in 1 tablespoon of hot water
- Gradually add the condensed milk and dissolved coffee to the butter, beating until a homogeneous cream forms
- Cut the cake in half and brush the halves with brandy
- Spread one layer of frosting in the center and cover the entire surface of the cake with the remaining cream
Observations
This recipe results in a balanced and sophisticated cake. The secret to the success of this preparation is to beat the butter well to ensure the frosting is light and homogeneous.
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