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 (240ml) sugar
100 g walnuts, ground
100 g semi-sweet chocolate, grated
1 cup (240ml) boiling milk
2 cups (240g) all-purpose flour
1 tablespoon baking powder
300 g butter, softened
1 can (395g) condensed milk
3 tablespoons instant coffee granules
1/2 cup (120ml) brandy
2 cups (240ml) sugar
100 g walnuts, ground
100 g semi-sweet chocolate, grated
1 cup (240ml) boiling milk
2 cups (240g) all-purpose flour
1 tablespoon baking powder
300 g butter, softened
1 can (395g) condensed milk
3 tablespoons instant coffee granules
1/2 cup (120ml) brandy
Where to find ingredients
You can find all-purpose flour, sugar, eggs, butter, condensed milk, baking powder, and instant coffee in the baking aisle of most supermarkets. Walnuts and semi-sweet chocolate are usually found in the baking or snack sections. Brandy can be found in the liquor aisle of larger supermarkets or in liquor stores. If you have trouble finding specific Brazilian ingredients like *açaí* or *guaraná*, look for them in Latin American or international food markets. Online grocery stores often have a wide selection of specialty items as well. For chocolate, ensure it's a good quality semi-sweet variety. For the brandy, a standard VS or VSOP cognac or even a dark rum can be used as a substitute if preferred.
Preparation method
- Beat egg whites until stiff peaks form
- Incorporate egg yolks one by one
- Gradually add sugar, ground walnuts, grated chocolate, and boiling milk
- Gently mix the sifted flour with 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 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 cut sides with brandy
- Spread a 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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