Brazilian recipe
Coffee Layer Cake (Torta de café)
This coffee cake is a classic dessert that perfectly balances the intense flavor of coffee with a structured crumb and a velvety filling.
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Ingredients
5 eggs
2 cups sugar
100 g shelled walnuts, ground
100 g grated semi-sweet chocolate
1 cup boiling milk
2 cups all-purpose flour
1 level tablespoon baking powder
300 g butter
1 can condensed milk
3 tablespoons instant coffee
1/2 glass cognac
2 cups sugar
100 g shelled walnuts, ground
100 g grated semi-sweet chocolate
1 cup boiling milk
2 cups all-purpose flour
1 level tablespoon baking powder
300 g butter
1 can condensed milk
3 tablespoons instant coffee
1/2 glass cognac
Where to find ingredients
You can find these ingredients at local supermarkets and specialty baking supply stores. As a substitute for cognac, you may use brandy.
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 fold in the flour that has been previously sifted with the baking powder.
- Transfer the batter to a properly greased round pan.
- Bake in a preheated oven at 180°C for approximately 40 minutes.
- Remove from the oven, unmold, and wait for it to cool completely.
- For the filling, beat the butter until it reaches a creamy texture.
- Dissolve the instant coffee in 1 tablespoon of hot water.
- Add the condensed milk and the dissolved coffee to the butter little by little, beating until a homogeneous cream forms.
- Cut the cake in half and drizzle both parts with the cognac.
- Spread a 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 dessert. The secret to success in this preparation lies in beating the butter thoroughly to ensure the frosting achieves a light and homogeneous consistency.
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