Brazilian recipe
Brazilian Coffee Layer Cake (Torta de café)
This classic Brazilian coffee cake is a sophisticated treat that pairs a rich, structured sponge with a velvety, espresso-infused buttercream.
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Ingredients
5 eggs
2 cups granulated sugar
100 g walnuts, shelled and ground
100 g dark chocolate, grated
1 cup boiling milk
2 cups all-purpose flour
1 level tablespoon baking powder
300 g unsalted butter
1 tin condensed milk
3 tablespoons instant coffee
1/2 cup brandy
2 cups granulated sugar
100 g walnuts, shelled and ground
100 g dark chocolate, grated
1 cup boiling milk
2 cups all-purpose flour
1 level tablespoon baking powder
300 g unsalted butter
1 tin condensed milk
3 tablespoons instant coffee
1/2 cup brandy
Where to find ingredients
Most ingredients like eggs, sugar, flour, butter, and walnuts are readily available at any local supermarket. For the 'dark chocolate', look for bars with 50-70% cocoa solids in the confectionery aisle. 'Condensed milk' is found in the canned goods or baking section. 'Instant coffee' can be purchased at any grocery shop, preferably a high-quality freeze-dried brand for better flavour. 'Brandy' is typically located in the spirits aisle; you can substitute with a quality coffee liqueur if you prefer a more intense coffee flavour profile, though the original recipe calls for brandy.
Preparation method
- Whisk the egg whites until stiff peaks form
- 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 cake batter into a greased round cake tin
- Bake in a preheated oven at 180°C for about 40 minutes
- Remove from the oven, turn out onto a wire rack, and allow to cool completely
- For the filling, cream the butter until it reaches a fluffy, smooth texture
- Dissolve the instant coffee in 1 tablespoon of hot water
- Gradually add the condensed milk and the dissolved coffee to the butter, beating continuously until you have a smooth, consistent icing
- Slice the cooled cake in half and soak both layers with the brandy
- Spread a layer of the cream in the middle and frost the entire exterior of the cake with the remaining mixture
Observations
This cake strikes the perfect balance between depth of flavour and delicate texture. The secret to achieving the signature silky finish is to cream the butter thoroughly, ensuring your coffee frosting is light, airy, and consistently smooth.
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