Brazilian recipe
Coffee Cake
Coffee cake is a classic Brazilian dessert that combines the intense flavor of coffee with a structured cake 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
1/2 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
1/2 cup (120ml) brandy
Where to find ingredients
All-purpose flour, sugar, eggs, butter, baking powder, condensed milk, and semi-sweet chocolate are standard supermarket staples, typically found in the baking aisle. Instant coffee is also widely available in the coffee or breakfast aisle. Brandy can be found in the liquor or spirits section of larger supermarkets or in dedicated liquor stores. Ground walnuts can be purchased pre-ground in the baking aisle, or you can grind whole walnuts yourself using a food processor or blender.
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 in the sifted all-purpose flour and baking powder
- Transfer the batter to a greased round cake pan
- Bake in a preheated oven at 180°C (350°F) for about 40 minutes
- Remove from the oven, unmold, and let 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 dissolved 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 the 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 success in this preparation is to beat the butter well to ensure the frosting is light and homogeneous.
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