Brazilian recipe
Brazilian Coffee Layer Cake (Torta de café)
This indulgent Brazilian layer cake pairs an earthy, robust coffee crumb with a velvety smooth filling for a sophisticated finish.
0.0 / 5 by 0 Reviews
Ingredients
5 eggs
2 cups caster sugar
100 g shelled walnuts, finely ground
100 g dark chocolate, finely grated
1 cup boiling milk
2 cups plain flour
1 level tablespoon baking powder
300 g butter, softened
1 tin sweetened condensed milk
3 tablespoons instant coffee
1/2 cup brandy
2 cups caster sugar
100 g shelled walnuts, finely ground
100 g dark chocolate, finely grated
1 cup boiling milk
2 cups plain flour
1 level tablespoon baking powder
300 g butter, softened
1 tin sweetened condensed milk
3 tablespoons instant coffee
1/2 cup brandy
Where to find ingredients
You can source your walnuts, dark chocolate, and basic pantry staples from the baking aisle at any major supermarket. Sweetened condensed milk is found in the tinned goods section, and instant coffee is available in the hot drinks aisle. High-quality brandy is located in the spirits section of your local off-licence or supermarket.
Preparation method
- Whisk the egg whites in a clean bowl until stiff peaks form
- Gently fold in the yolks, one at a time, until fully combined
- Gradually beat in the sugar, ground walnuts, grated chocolate, and the boiling milk
- Carefully fold in the flour, which you should have sifted together with the baking powder
- Pour the mixture into a well-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 it to cool completely
- For the filling, beat the butter in a mixing bowl until it turns pale and creamy
- Dissolve the instant coffee in a tablespoon of very hot water
- Gradually add the condensed milk and the coffee liquid to the butter, whipping constantly until the cream is smooth and glossy
- Cut the cake horizontally into two layers and brush the cut surfaces liberally with the brandy
- Spread a generous layer of the filling over the base and cover the top and sides of the cake with the remaining cream
Observations
This recipe results in a remarkably well-balanced and elegant dessert. The secret to achieving the perfect texture lies in thoroughly creaming the butter until it reaches a light, airy consistency for the frosting.
Ratings and comments