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 level tablespoon baking powder
300 g butter
1 can (395g) condensed milk
3 tablespoons instant coffee
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 level tablespoon baking powder
300 g butter
1 can (395g) condensed milk
3 tablespoons instant coffee
half cup (120ml) brandy
Where to find ingredients
Eggs, sugar, flour, baking powder, butter, condensed milk, and instant coffee can be found in the baking aisle of most supermarkets. Walnuts are often in the nut section. Semi-sweet chocolate is usually in the baking or candy aisle. Milk is in the dairy section. Brandy can be found in the liquor store or the spirits aisle of larger supermarkets. If you cannot find brandy, you can substitute it with a dark rum or omit it.
Preparation method
- Beat the egg whites until stiff peaks form
- Incorporate the egg yolks one by one
- Gradually add the sugar, ground walnuts, grated chocolate, and boiling milk
- Gently mix the sifted all-purpose flour with the baking powder
- Transfer the batter to a well-greased round pan
- Bake in a preheated oven at 180°C (350°F) for about 40 minutes
- Remove from the oven, unmold, and let it 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 diluted 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 that the frosting is light and homogeneous.
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