Brazilian recipe
Coffee Cake (Torta de café)
This classic Brazilian-style coffee cake features a firm, well-structured sponge paired with a velvety, rich coffee-infused filling.
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Ingredients
5 eggs
2 cups (tea) sugar
100 g shelled walnuts, ground
100 g semi-sweet chocolate, grated
1 cup (tea) boiling milk
2 cups (tea) all-purpose flour
1 level tablespoon baking powder
300 g butter
1 can sweetened condensed milk
3 tablespoons instant coffee
1/2 glass cognac
2 cups (tea) sugar
100 g shelled walnuts, ground
100 g semi-sweet chocolate, grated
1 cup (tea) boiling milk
2 cups (tea) all-purpose flour
1 level tablespoon baking powder
300 g butter
1 can sweetened condensed milk
3 tablespoons instant coffee
1/2 glass cognac
Where to find ingredients
You can find all ingredients at local general supermarkets or convenience stores. Look for the 'leite condensado' (sweetened condensed milk) in the baking or canned goods aisle. If you cannot find 'conhaque', a brandy or dark rum makes a suitable substitute.
Preparation method
- Whisk the egg whites until stiff peaks form
- Incorporate the yolks one by one
- Gradually add the sugar, ground walnuts, grated chocolate, and boiling milk
- Gently fold in the flour that has been previously sifted with the baking powder
- Pour the batter into a properly 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 let cool completely
- For the filling, beat the butter until it reaches a creamy consistency
- Dissolve the instant coffee in 1 tablespoon of hot water
- Gradually add the sweetened condensed milk and the dissolved coffee to the butter, beating until a smooth cream forms
- Slice the cake in half and brush both layers with the cognac
- Spread a layer of the icing in the center and frost the entire surface of the cake with the remaining cream
Observations
This recipe yields a sophisticated, well-balanced dessert. The key to achieving the perfect result is to beat the butter thoroughly, ensuring the icing reaches a light, smooth, and consistent texture.
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