Brazilian recipe
Coffee Layer Cake (Torta de café)
This classic Brazilian coffee cake pairs a structured crumb with a velvety, espresso-infused frosting for a sophisticated dessert.
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Ingredients
5 eggs
2 cups sugar
100 g shelled walnuts, ground
100 g bittersweet chocolate, grated
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 cup cognac
2 cups sugar
100 g shelled walnuts, ground
100 g bittersweet chocolate, grated
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 cup cognac
Where to find ingredients
Find staples like flour, sugar, and eggs at local supermarkets or wet markets; specialty items like instant coffee, walnuts, and condensed milk are readily available at all major grocery stores.
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 sifted flour and baking powder
- Transfer the batter to a greased round cake pan
- Bake in a preheated oven at 180°C for approximately 40 minutes
- Remove from the oven, unmold, and allow to 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 the dissolved coffee to the butter, beating until a homogeneous cream forms
- Slice the cake in half and brush both sides with cognac
- Spread a layer of frosting in the center and cover the entire surface of the cake with the remaining cream
Observations
This recipe yields a beautifully balanced and elegant dessert. The secret to a perfect finish lies in whipping the butter thoroughly, which ensures the frosting remains light, airy, and impeccably smooth.
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