Coffee cake is suitable for both large celebrations and small family celebrations.
A variety of recipes allows you to cook a simple cake, or create a real masterpiece.
Coffee cake - the basic principles of preparation
Coffee for cake use both soluble and natural. It is added to the dough, or to the cream. The only condition is that coffee should only be of high quality.
Coffee cake can be made from any cake: biscuit, sand, puff, or prepare a simple dough on kefir. Dry coffee is added to it, or it is pre-brewed.
Concerning cream, here you can also experiment. For the layer use sour cream, butter, cream, or any other cream. If the cakes are without coffee, it is added to the cream.
Coffee cake is prepared in the same way. without baking. The basis for such a dessert can be cookies that are simply layered with coffee cream or crushed into crumbs, combined with soft butter and form a cake.
The cake will turn out fresh and light if cooked. with fruits or berries. You can also use meringuesto make the cake airy.
Recipe 1. Simple Coffee Cake
Ingredients
10 g of instant coffee;
three glasses of flour;
7 tbsp. tablespoons of vegetable oil;
pack of cocoa powder;
two cans of condensed milk;
15 g of soda;
some coffee liquor;
two and a half glasses of sugar;
half a liter of kefir;
400 g drain oil .;
five eggs;
40 g of natural coffee.
Cooking method
1. In a deep bowl, combine the sifted wheat flour with 10 g of natural coffee, sugar and cocoa. Mix.
2. In a separate bowl, beat the eggs with a glass of sugar until the mass increases five-fold.
3. Kefir is mixed with soda. Pour kefir into beaten eggs. We also send vegetable oil here and gently stir.
4. Gradually pour the liquid mixture into the dry, while stirring with a mixer.
5. Cover the bottom of the large baking sheet with baking paper and put the dough into it. Level and bake for about half an hour at 160 C. Take out the finished cake, cool and trim the edges. Cut the cake in half. Then we divide each half lengthwise into two cakes. As a result, you should get four cakes.
6. To soak, pour instant coffee with sugar and boiling water and add coffee liqueur to taste.
7. Beat butter with condensed milk, add 10 g of natural coffee.
8. Soak cakes with coffee on both sides. We lay them one on top of the other, each covering with a layer of cream. Coat the sides as well. Grind the scraps into crumbs, and sprinkle the cake with it.
Recipe 2. Coffee Mousse Cake
Ingredients
Chocolate sponge cake
vanilla sugar;
wheat flour - 100 g;
baking powder - 8 g;
oil drain. - half a pack;
Cocoa - 20 g;
strong coffee - 100 ml;
white sugar - 100 g;
two eggs.
Coffee Cream Mousse
gelatin - 25 g;
milk - 200 ml;
cognac - 70 ml;
fat cream - 250 ml;
starch - 100 g;
strong coffee - 200 ml;
sugar - 360 g;
two eggs;
Impregnation
strong coffee - 200 ml;
75 ml of liquor.
Cooking method
1. Beat the slightly thawed butter, gradually adding sugar, until splendid. Separate the yolks from the proteins and introduce them one by one into the oily mass. While continuing to beat, pour a little warm strong coffee and add vanilla sugar. Gradually introduce into the resulting mass sifted with cocoa flour, and knead a homogeneous dough. Separately, beat the egg whites in a strong foam, pouring sugar on a spoon. Put the whipped whites in the dough and mix gently.
2. Cover the parchment form, transfer the dough into it and bake for half an hour at 180 degrees. Cool and soak the sponge cake with warm coffee and alcohol.
3. For cream mousse, mix the yolks with half the starch. Pour half the coffee in a thin stream. Add the remaining starch and pour in the rest of the coffee.
4. Pour the milk into a saucepan, add 100 g of sugar and put on fire. Add a mixture of yolks and starch into a boiling milk in a thin stream. Stir continuously with a whisk. Cook until thickened. Remove from heat, cover and cool.
5. Pour gelatin over cognac and leave for 15 minutes. Dissolve it over a pot of boiling water. Cool and add to the cooled custard.
6. Gradually introduce them into the custard, whipped cream into a dense foam, mixing with gentle movements from top to bottom.
7. Put the cream on top of the soaked biscuit. Cover the top with foil and send overnight in the cold. Remove from the mold and decorate with melted chocolate or coffee beans.
Recipe 3. Coffee cake without baking
Ingredients
three packs of "Anniversary" cookies;
a glass of freshly brewed coffee;
200 ml of milk;
rum - 50 ml;
two eggs;
white sugar - 130 g;
wheat flour - 2 tbsp;
150 g of plums. oils;
ground coffee - 50 g.
Cooking method
1. Pour coffee into milk and boil over a fire. Strain. Mash sugar and flour with eggs. Send the egg mixture to warm milk. Stir and set to minimum heat. Cook, stirring constantly, until signs of boiling appear. Chill. Add soft butter to the cream and beat.
2. Dip each cookie in coffee with alcohol and put it on a cake tray in one layer. Spread the cream on the cake and lay the cookie layer again. Collect the cake until the cream and cookies run out. Pour the melted chocolate cake.
Recipe 4. Berry Coffee Cake
Ingredients
Korzh
a bag of vanilla sugar;
12 eggs;
half a lemon (juice and zest);
starch - 50 g;
280 g of powdered sugar;
500 g of premium flour.
Impregnation
30 ml of brandy;
strong black coffee - 100 ml;
cane sugar - 50 g ...
Cream
yolk - three pcs.;
100 ml strong coffee;
200 g finely ground sugar
oil drain. - a pack.
Filling
blackberry jam - 220 g.
Glaze
some vinegar;
100 ml strong coffee;
stack white sugar;
a spoonful of plums. oils.
Cooking method
1. Beat the cooled proteins in a strong foam, adding small amounts of powder. Then introduce one yolk while continuing to whisk. Add starch, flour, zest and lemon juice. Knead a uniform dough.
2. Transfer the dough into a mold, grease it with butter and rub it with flour. Bake until cooked. Cool the biscuit, and divide along into three layers. Everyone soak coffee with cognac.
3. Brew a sweet strong coffee to a syrup state. Cool, add butter and grind until smooth, introducing egg yolks one at a time.
4. Cook syrup from vinegar, granulated sugar and coffee. Pound the syrup with butter. The icing is ready.
5. Cover the bottom cake with blackberry jam. The second is a layer of cream. Pour the top cake with warm coffee glaze.
Recipe 5. Coffee Cake with Mascarpone
Ingredients
a handful of chopped nuts;
wheat flour - 150 g;
boiled condensed milk - 100 g;
cocoa powder - 50 g;
80 ml of milk;
three eggs;
½ stack. Sahara;
250 g of mascarpone;
softened drain. oil - 150 g;
5 g of instant coffee.
Cooking method
1. Whisk soft butter with sugar whisk. Add eggs, coffee, cocoa and milk, without ceasing to beat.
2. Gradually add flour until a smooth, not too thick smooth dough is obtained. Bake for 40 minutes at 180 degrees.
3. Beat the mascarpone with boiled condensed milk until a fluffy mass is obtained.
4. We take out the finished cake and cool it slightly. Cut lengthwise into two parts. We add cakes one on top of another, generously applying cream. We coat the top and sides with cream. Sprinkle with chopped nuts.
Recipe 6. Coffee Meringue Cake
Ingredients
Korzh
5 g baking powder;
a pinch of salt;
stack Sahara;
½ stack. flour;
vanillin;
60 g of starch;
5 eggs.
Cream
half a liter of fat cream;
Cocoa - 60 g;
vanillin;
150 g of powdered sugar;
250 g mascarpone.
Meringue
3 drops of lemon juice;
140 g of sugar;
2 eggs.
Impregnation
20 g cream thickener;
50 ml of dark rum;
160 ml of freshly brewed coffee.
Additionally
30 g of drain oil .;
dark chocolate bar.
Cooking method
1. For biscuit, separate the proteins from the yolks and beat them to strong peaks and a half of granulated sugar. Pour the remaining sugar into the yolks and rub until white. Gently combine the proteins with the yolks. Mix flour with baking powder, cocoa and starch. Sift into a liquid mixture and mix gently. Bake a biscuit for forty minutes at 180 C. Cool the cake on a wire rack.
2. Beat the egg whites with lemon juice and a pinch of salt until soft peaks. Without stopping the process, gradually pour sugar. We spread the protein mass in a confectionery bag and place it on the deco, covered with parchment, small bezeshki. Top cocoa and bake for an hour and a half at 100 ° C and cool.
3. We brew strong coffee. Add rum to a warm drink.
4. Beat cream with powdered sugar and a fixer. Add the mascarpone and continue to whisk until smooth. Set aside the fourth part. Add cocoa to it and mix.
5. Grind the chocolate. The biscuit is cut lengthwise into three parts.
6. The form where the biscuit was baked is covered with cling film. We spread cakes in it, each abundantly lubricating with cream. Sprinkle grated chocolate on top of the cake.
Coffee Cake - Tips and Tricks
It is better to add freshly brewed coffee to the cream, and soluble can be put in the dough.
Be sure to leave the cake for several hours so that it is properly saturated.
Use only high-quality coffee; a coffee drink for the cake will not work.
For aroma, you can add cognac, liquor or rum to coffee.
