Brazilian recipe
Brazilian Coffee Layer Cake (Torta de café)
A classic Brazilian treat that brings together the bold kick of coffee with a structured cake and a velvety, indulgent filling.
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Ingredients
5 eggs
2 cups sugar
100 g shelled walnuts, finely ground
100 g dark chocolate, grated
1 cup boiling milk
2 cups all-purpose flour
1 tablespoon baking powder, leveled
300 g butter
1 can condensed milk
3 tablespoons instant coffee
half cup brandy
2 cups sugar
100 g shelled walnuts, finely ground
100 g dark chocolate, grated
1 cup boiling milk
2 cups all-purpose flour
1 tablespoon baking powder, leveled
300 g butter
1 can condensed milk
3 tablespoons instant coffee
half cup brandy
Where to find ingredients
You can find most of these ingredients at local supermarkets in Botswana. Look for 'instant coffee' in the hot beverage aisle and 'condensed milk' in the baking or long-life milk section. For walnuts, check the baking supplies or the dried fruit and nut shelf. If you cannot find specific high-quality dark chocolate, a standard cooking chocolate block will work, though it is best to use a higher cocoa content for the authentic taste. Brandy is widely available in the spirits section at major retailers.
Preparation method
- Whisk the egg whites until you get stiff, snowy peaks
- Fold in the egg yolks one by one
- Gradually stir in the sugar, ground walnuts, grated chocolate, and boiling milk
- Gently fold in the flour that has been sifted with the baking powder
- Pour the batter into a greased round cake tin
- Bake in a preheated medium oven at 180°C for about 40 minutes
- Take it out of the oven, turn it out of the tin, and let it cool down completely
- For the filling, beat the butter until it turns pale and creamy
- Dissolve the instant coffee in 1 tablespoon of hot water
- Gradually add the condensed milk and the dissolved coffee to the butter, beating until you have a smooth, consistent cream
- Slice the cake in half and brush both layers with the brandy
- Spread a layer of the coffee cream in the middle and frost the entire surface of the cake with the remaining mixture
Observations
This recipe results in a well-balanced and sophisticated dessert. The real secret to nailing this cake is to whip your butter thoroughly; it’s what gives the icing that signature airy, smooth consistency everyone loves.
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