Brazilian recipe
Brazilian Coffee Layer Cake (Torta de Café)
This indulgent Brazilian coffee cake is a crowd-pleaser, featuring a rich, structured sponge layered with a silky, velvety coffee cream frosting.
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Ingredients
5 eggs
2 cups caster sugar
100g walnuts, shelled and ground
100g dark chocolate, finely grated
1 cup boiling whole milk
2 cups plain flour
1 level tablespoon baking powder
300g butter, room temperature
1 tin condensed milk
3 tablespoons instant coffee granules
1/2 cup brandy
2 cups caster sugar
100g walnuts, shelled and ground
100g dark chocolate, finely grated
1 cup boiling whole milk
2 cups plain flour
1 level tablespoon baking powder
300g butter, room temperature
1 tin condensed milk
3 tablespoons instant coffee granules
1/2 cup brandy
Where to find ingredients
You can find your essentials at any local supermarket. Look for flour, sugar, butter, and eggs in the baking aisles. Condensed milk and instant coffee are typically found with pantry staples, while dark chocolate and walnuts are usually located near the confectionery or health food sections. For the brandy, visit your preferred local bottle shop or liquor outlet.
Preparation method
- Whisk the egg whites in a clean bowl until they reach stiff peaks
- Fold in the egg yolks one at a time, ensuring each is fully incorporated
- Gradually beat in the sugar, ground walnuts, grated chocolate, and the boiling milk
- Gently fold in the sifted flour and baking powder using a spatula to keep the batter light
- Pour the mixture into a prepared, greased round cake tin
- Bake in a preheated oven at 180°C for approximately 40 minutes
- Remove from the oven, unmould carefully, and allow the cake to cool down completely
- To prepare the filling, whip the butter until it reaches a pale, creamy consistency
- Dissolve the instant coffee granules in 1 tablespoon of hot water
- Slowly add the condensed milk and the coffee liquid to the butter, whipping constantly until you have a smooth, uniform cream
- Slice the cooled cake horizontally in half and brush both sides with the brandy
- Spread a layer of the coffee cream in the middle and frost the entire top and sides of the cake with the remaining mixture
Observations
This recipe yields a sophisticated, well-balanced dessert that is perfect for special occasions. The secret to achieving the perfect, airy texture for the icing lies in thoroughly beating the butter until it is light and completely smooth before adding the remaining ingredients.
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