Brazilian recipe
Coffee Cake
Coffee cake is a classic Brazilian dessert that combines the intense flavor of coffee with a structured batter and a velvety 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) wheat flour
1 tablespoon (level) baking powder
300 g butter
1 can condensed milk
3 tablespoons instant coffee
half cup brandy
2 cups (tea) sugar
100 g shelled walnuts, ground
100 g semi-sweet chocolate, grated
1 cup (tea) boiling milk
2 cups (tea) wheat flour
1 tablespoon (level) baking powder
300 g butter
1 can condensed milk
3 tablespoons instant coffee
half cup brandy
Where to find ingredients
Eggs, sugar, wheat flour, butter, condensed milk, baking powder, and brandy can be found in the baking aisle or dairy section of most supermarkets. Grated semi-sweet chocolate is available in the baking aisle. Instant coffee and ground walnuts are typically found in the coffee or baking aisles respectively. Fresh walnuts can be found in the produce section or bulk bins, and can be ground at home using a food processor or blender. If you cannot find brandy, a good substitute would be rum or a coffee-flavored liqueur.
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 the sifted wheat flour with the baking powder
- Transfer the batter to a well-greased round pan
- Bake in a preheated medium oven at 180°C 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 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 the success of this preparation is to beat the butter well to ensure the frosting is light and homogeneous.
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