Coffee cake is a simple American story.

Start your coffee cake by making a biscuit. Keep the oil warm for 15 minutes to make it soft. In the meantime, pour boiling water over all the coffee or boil it in a Turk.
Separate the yolks from the proteins, put the latter in the refrigerator. Sift flour through a sieve along with cocoa powder and baking powder. Preheat the oven to 180C, grease the mold with butter or cover parchment paper.
Pour 2 tablespoons of the total amount of sugar, add the rest to the butter along with vanilla sugar and beat with a mixer until a fluffy creamy mass is formed (for 2-3 minutes).
Without ceasing to beat, add the yolks one at a time, then pour in 100 ml of coffee and mix for a couple more minutes until completely homogeneous. Reduce the mixer speed and pour in the dry mixture, beat for another minute until a homogeneous color.
Remove the whites from the refrigerator and beat with a mixer until foamy. Whisking continuously, add sugar and salt. Whip the egg whites for another minute until stiff peaks and fold into the rest of the ingredients. Pour the resulting dough into a mold and send it to a preheated oven.
Bake coffee sponge cake for about 40 minutes. Check the biscuit for readiness with a dry toothpick. Take out the form, cover it with a light towel and leave for 5-10 minutes.
In the meantime, mix in a small container 2 tbsp. strong coffee with 1 tbsp. strong alcohol. Remove the towel, pierce the biscuit with a toothpick and smear it evenly with coffee impregnation using a silicone brush.
Let the cake soak for a few minutes, then remove it from the mold onto a wire rack and leave to cool completely. Prepare coffee cream for the cake. Separate the yolks from the proteins, put the latter in the refrigerator (the proteins and cream should be cold when whipping).
Pour 4 tablespoons to the yolks. sugar, starch and beat with a whisk or mixer at low speed. Pour coffee into the yolk mixture and beat again. Pour milk into a saucepan, put on fire. Bring it to a boil carefully and reduce the heat.
While stirring, pour the yolk mixture into a saucepan with milk in a thin stream. Boil the coffee cream for a couple of minutes at a low boil, stirring constantly, until slightly thickened. Remove the pan from the heat and leave to cool, while stirring the mass from time to time so that a film does not form.
Gelatin pour 2-3 tbsp. clean water and leave for 10 minutes. Then put the container with gelatin on water bath and heat until liquid, stirring. Remove container from heat and let cool until room temperature.
cooled down custard combine with gelatin and alcohol. Whip the chilled cream to stiff peaks and fold into the coffee cream. Remove egg whites from refrigerator and beat until foamy. Without ceasing to beat, pour in 2 tbsp. sugar and beat until stiff peaks.
Stir the protein cream into the coffee cream until smooth. Put the cooled biscuit on the bottom detachable form or ordinary, but covered cling film or parchment paper. Cover it with cream and send it to the refrigerator to harden.
Coffee cake should be infused in the refrigerator for at least 8 hours, preferably 10-12. Then take out the form, carefully remove the detachable ring or take out the cake with parchment / film on a dish, decorate with coffee beans, sprinkles, grated chocolate or cocoa powder.
Cut the cake with coffee cream into portions. Happy tea!

Description

coffee cake- this is delicious combination air biscuit cakes, tender butter cream and special impregnation brewed from aromatic coffee beans. This is a real extravaganza of tastes, which is simply impossible to resist! At the same time, such a tasty and intricate, at first glance, dessert is quite simple to prepare. Having studied the coffee cake recipe below, you will be convinced of the simplicity of the technology for its creation.

In order to prepare a coffee cake, you have to stock up on enough free time and all necessary ingredients. Do not start cooking before making sure you have the correct ingredients. As for coffee impregnation, then in its quality we will brew espresso. However, if you don’t have ground coffee, then you can get by with instant coffee.

We will create coffee cake decoration elements using a pastry bag, and therefore also do not forget to take care of its availability in the kitchen.

If any celebration is waiting for you soon, prepare a delicious coffee cake for it. All guests will be delighted! Here you will see! So, let's quickly start learning the recipe for making coffee cake with step by step photos.

Ingredients

(65 g)
(450 g)
(65 g)
(5 pieces.)
(4 things.)
(270 g)
(65 g)
(200 g)
(1/3 tiles)

Cooking steps

So, first of all, we will prepare all the products required by the recipe.

Now let's cook biscuit dough. To do this, we will drive five chicken eggs into a bowl, and start beating them with a mixer. As a result, the color of the beaten eggs should become lighter, and the egg mass, as a whole, should increase in size. Pour 125 grams of sugar into the same bowl little by little and continue to beat the mixture with a mixer. The result should be soft peaks.

Mix flour and starch, and then sift this mixture. Thanks to this manipulation, it will be saturated with oxygen, which subsequently will help to achieve special airiness. biscuit cake.

So, the wheat flour mixed with starch is gradually introduced into the egg mixture and beat it with a mixer at the slowest speed.

The resulting batter pour into a baking dish. It should take no more than 2/3 of its volume. The fact is that in the process of baking the biscuit rises well.

The form must first be greased with vegetable oil and covered with parchment paper. Thanks to this, the finished cake will be much easier to get. However, if for baking, you use silicone mold, then this may or may not be done.

We heat the oven to one hundred and eighty degrees, after which we send the form with the dough into it. Bake the biscuit for about half an hour.

Finished cake remove from the mold and cool on a wire rack so that it does not become too wet.

Let's prepare the syrup for impregnation. To do this, pour 200 grams of water into a small ladle and bring it to a boil. Then add 125 grams of sugar to it and dissolve it. We also add the espresso brewed earlier.

Now let's prepare the buttercream for our cake. To this end, let's dissolve 200 grams of sugar in 70 grams of water, by means of the same manipulations as in the case of coffee syrup.

While cooking on the stove sugar syrup, let's whip egg whites. They need to be chilled first. Thanks to this, the whipping process will go much faster. The result should be a good stable foam. Then pour in the still hot sugar syrup to the proteins and continue to beat them with a mixer at the highest speed. The readiness of this step in the preparation of the cream is determined by the fact that the resulting peaks should be easily cut off with an ordinary kitchen knife.

Now you can reduce the speed of the mixer and gradually add butter preheated to room temperature. The oil mixture should be uniform in consistency, and it should also be smooth and fairly shiny.

Add a little espresso or instant coffee, previously dissolved in water, to the cream. Mix thoroughly with a spatula.

Half of the total amount of cream is placed in a pastry bag, and then cut off the tip of it.

At the finished biscuit, carefully cut upper part so that the surface is even. It will be most convenient to do this with a special knife for cutting bread. Then cut the biscuit lengthwise into two parts. As a result, we will get a couple of cakes.

Laying the base on big dish, and then we soak it with a sweet syrup prepared on the basis of espresso.

Using a pastry bag, put the cream on the cake in a spiral, as shown in the photo.

We set the second biscuit cake, and then soak it in the same way with espresso-based syrup. Then again, using the same pastry bag, spread our buttercream in a spiral. Then we level it with a special spatula for cooking confectionery. If this is not available, then you can take a long plastic ruler. With the remaining oil cream, grease the sides of our coffee cake.

The remaining piece of biscuit cake is processed into crumbs, using a blender for this purpose.

We decorate the side of our wonderful dessert with biscuit crumbs.

We also put the rest of the delicate butter cream in a pastry bag, and then put on it a nozzle in the form of an asterisk (size from 7 to 10 mm). We form delicious flowers along the edge of the cake.

We break off the third part of the bar of dark bitter chocolate, place it in a suitable container and melt it in microwave oven in "defrost" mode.

Cut off about half of the pastry bag. It needs to be smaller. Then put the melted chocolate into it. Cut off a very small tip from the bag. Now we can decorate our coffee cake. For example, you can draw a monogram or make the inscription "Moka", as in this case.

That's all! Our delicious coffee cake is ready. You can make tea and start tasting this wonderful dessert!

Delicate and very tasty coffee cake can be easily prepared at home if you follow all the recommendations and choose the best recipe.

Coffee cake is a delicious combination of airy biscuit cakes, delicate butter cream and special impregnation brewed from fragrant coffee beans. This is a real extravaganza of tastes, which is simply impossible to resist! At the same time, such a tasty and intricate, at first glance, dessert is quite simple to prepare. Having studied the coffee cake recipe below, you will be convinced of the simplicity of the technology for its creation.

In order to prepare a coffee cake, you have to stock up on enough free time and all the necessary ingredients. Do not start cooking before making sure you have the correct ingredients. As for coffee impregnation, then in its quality we will brew espresso. However, if you do not have ground coffee, then you can get by with instant coffee.

We will create coffee cake decoration elements using a pastry bag, and therefore also do not forget to take care of its availability in the kitchen.

wheat flour - 65 gr
sugar - 450 gr
potato starch - 65 gr
chicken egg - 5 pcs
egg white - 4 pcs
water - 270 gr
espresso coffee - 65 gr
butter - 200 gr
dark chocolate - 1/3 bar

Let's prepare the biscuit dough. To do this, we will drive five chicken eggs into a bowl, and start beating them with a mixer. As a result, the color of the beaten eggs should become lighter, and the egg mass, as a whole, should increase in size. Pour 125 grams of sugar into the same bowl little by little and continue to beat the mixture with a mixer. The result should be soft peaks.

Mix flour and starch, and then sift this mixture. Thanks to this manipulation, it will be saturated with oxygen, which subsequently will help to achieve a special airiness of the biscuit cake.

So, the wheat flour mixed with starch is gradually introduced into the egg mixture and beat it with a mixer at the slowest speed.

Pour the resulting liquid dough into a baking dish. It should take no more than 2/3 of its volume. The fact is that in the process of baking the biscuit rises well.

The form must first be greased with vegetable oil and covered with parchment paper. Thanks to this, the finished cake will be much easier to get. However, if for baking, you use a silicone mold, then this can not be done.

We heat the oven to one hundred and eighty degrees, after which we send the form with the dough into it. Bake the biscuit for about half an hour.

Remove the finished cake from the mold and cool it on a wire rack so that it does not become too wet.

Now let's prepare the buttercream for our cake. To this end, let's dissolve 200 grams of sugar in 70 grams of water, by means of the same manipulations as in the case of coffee syrup.

While the sugar syrup is cooking on the stove, let's beat the egg whites. They need to be chilled first. Thanks to this, the whipping process will go much faster. The result should be a good stable foam. Then pour in the still hot sugar syrup to the proteins and continue to beat them with a mixer at the highest speed. The readiness of this step in the preparation of the cream is determined by the fact that the resulting peaks should be easily cut off with an ordinary kitchen knife.

Now you can reduce the speed of the mixer and gradually add the butter, preheated to room temperature. The oil mixture should be uniform in consistency, and it should also be smooth and fairly shiny.

Add a little espresso or instant coffee, previously dissolved in water, to the cream. Mix thoroughly with a spatula.

Half of the total amount of cream is placed in a pastry bag, and then cut off the tip of it.

At the finished biscuit, carefully cut off the upper part so that in the end the surface is even. It will be most convenient to do this with a special knife for cutting bread. Then cut the biscuit lengthwise into two parts. As a result, we will get a couple of cakes.

We lay the base on a large dish, and then soak it with a sweet syrup prepared on the basis of espresso.

Using a pastry bag, put the cream on the cake in a spiral, as shown in the photo.

We set the second biscuit cake, and then soak it in the same way with espresso-based syrup. Then again, using the same pastry bag, spread our buttercream in a spiral. Then we level it with a special spatula for the preparation of confectionery. If this is not available, then you can take a long plastic ruler. With the remaining oil cream, grease the sides of our coffee cake.

The remaining piece of biscuit cake is processed into crumbs, using a blender for this purpose.

We decorate the side of our wonderful dessert with biscuit crumbs.

We also put the rest of the delicate butter cream in a pastry bag, and then put on it a nozzle in the form of an asterisk (size from 7 to 10 mm). We form delicious flowers along the edge of the cake.

We break off the third part of the bar of dark bitter chocolate, place it in a suitable container and melt it in the microwave in the “defrost” mode.

That's all! Our delicious coffee cake is ready. You can make tea and start tasting this wonderful dessert!

Recipe 2, step by step: cocoa coffee cake

Wheat flour of the highest grade 300 g
Sugar 480 g
Cocoa 100 g
Chicken egg 3 pcs
Milk 400 ml
Coffee 200 ml
Vegetable oil 100 ml
Baking powder 10 g
Salt 1 pinch
Sour cream 100 g
Butter 200 g

Mix flour, cocoa, baking powder, salt in a bowl.

In another bowl, beat 2 eggs with 300 grams of sugar.

Add 200 ml of milk, 100 ml of vegetable oil.

Combine dry and liquid ingredients.

Add 200 ml of hot strong coffee.

Mix well.

Pour the batter into a baking dish.

Bake at 180 degrees for 45 minutes.

Cool, cut into two cakes. Trim dry crusts.

Grind the trimmings in a blender into crumbs.

In a saucepan, combine 180 grams of sugar, 1 tablespoon of flour, 1 egg. Rub. Add 200 ml of milk. To put on slow fire, cook until thickened, stirring constantly. Cool down.

Add sour cream.

Add 200 grams of butter.

Beat with a mixer.

Lubricate the cakes. sprinkle with crumbs.

Coat the cake on all sides with cream.

Sprinkle the cake with crumbs. Let soak for a few hours.

The coffee cake recipe is ready, bon appetit!

Recipe 3: Chocolate Coffee Cake (with photo)

Coffee and chocolate biscuit cake, the recipe with the photo of which I propose this time, requires both time and effort, but it turns out to be very tender, moderately sweet with a subtle coffee note.

For the biscuit:

flour - 150 g;
sugar - 170 g;
eggs - 6 pcs.;
vegetable oil - 90 g;
instant coffee - 1 tbsp;
cocoa - 3 tablespoons;
water - 125 ml;
baking powder - 0.5 tsp;
pinch of salt and soda.

For cream:

egg - 1 pc.;
milk - 500 ml;
sugar - 120 g;
flour - 50 g;
cream 33-35% fat - 250 ml .;
butter - 50 g;
powdered sugar - 50 g;
gelatin - 10 g;
bitter chocolate - 30 g;
strong coffee - 70 ml.

For decoration:

bitter chocolate - 50 g.

Boil water and brew coffee, add cocoa powder, mix everything well and leave to cool to room temperature.

Mix flour, baking powder and soda, sift.

Prepare a detachable form, cover the bottom with parchment paper, grease with oil, do not grease the sides.

Separate the whites from the yolks biscuit dough You will need 6 whites and 4 yolks.

Set aside 2 tablespoons of sugar (for whipping the whites), the rest of the sugar will go into the yolks. Lightly beat the yolks, add the sugar and continue beating until you get a fluffy, white mass, about 5 minutes.

Pour vegetable oil into the yolks

and cooled coffee and chocolate mass,

stir.

Then add the flour in three steps, mixing each time.

Work the dough with a mixer, not for long.

Now beat the whites with salt, add reserved sugar (2 tablespoons),

the mass should increase by 2-3 times and keep its shape well.

Introduce the proteins into the chocolate dough in several stages, mix everything well.

Pour the finished dough into the mold.

Bake the cake in a preheated oven at 160ºC for about 50 minutes. Ready biscuit cool and remove from the mold. Since the biscuit is very tender, it is better to place it in the freezer for 20 minutes before cutting.

If you are using non-instant gelatin, then soak it in coffee beforehand. Add half the norm of sugar to milk and put on fire, bring to a boil, cook for 1-2 minutes. Mix flour and the remaining half of the sugar.

Beat the egg (you can add more yolks left over from the biscuit) with a whisk. Add flour with sugar, mix.

In a thin stream, add hot milk to the egg mass, constantly stirring the mass.

Put the milk and egg mass on low heat, with constant stirring, bring the cream to a thickening. Remove from heat, pour into a bowl

add butter and chocolate

stir and leave to cool.

Heat the swollen gelatin until completely dissolved.

Whip cold cream with powdered sugar.

In cream parts, add the cooled chocolate custard base,

stir.

Add dissolved gelatin, mix everything again.

The cream is ready.

Assembly. Cut the biscuit into three cakes. For assembling coffee chocolate cake use a confectionery ring or a split mold in which the biscuit was baked. Place a confectionery ring on a plate, lay the cake, spread cream on top, about 1/3 of the total mass.

Then the next cake, cream. Grease the top cake with cream too.

Put the cake in the refrigerator for 2-3 hours to harden. Then go around the edge of the cake with a knife and carefully remove the ring. Melt bitter chocolate in a water bath and apply on the cake in the form of strips.

Recipe 4: coffee poppy cake on kefir with cream

This simple yet delicious homemade coffee poppy seed cake ik.

Fluffy, soft, very air cake pleasant dark beige shade with an equally light aroma of coffee… and this delicious taste is complemented by variegated inclusions of crispy poppy seeds – I love to sprinkle poppy seeds in all kinds of pies! He happened to be here as well.

And if you cut the high cake into two and layer it with tender sour cream, then cover the cake with chocolate icing - it turns out not just a simple cake, but a real cake - even more elegant and tasty. White cream effectively contrasts with coffee cakes and is perfectly absorbed into their porous surface, making the cake moist and juicy.

For cakes:

150 ml of kefir;
4 teaspoons (without top) of instant coffee;
2 medium eggs;
200 g (1 cup) sugar, a little more - 220-230 g;
100 ml (half a cup) vegetable oil;
225 g (1 and ¾ cups) flour;
1 bag of baking powder (calculated for 0.5 kg of flour);
A pinch of salt;
2-3 tablespoons of poppy seeds.

Instead of kefir, you can take ryazhenka or fermented milk; replace vegetable oil with 150 grams of melted butter; in addition to poppy seeds, add chopped nuts.

For cream:

0.5 cups of sour cream;
2-3 tablespoons of powdered sugar.

If the sour cream is oily, then the cream will be thicker and more noticeable in the cake; if liquid, the cake will be better saturated, but the white stripe will be less noticeable. The amount of powder can be adjusted to your taste - depending on how sweet you like and how sour sour cream.

For glaze:

Half a bar of dark chocolate without additives;
1 tablespoon vegetable oil.

Instead of sunflower oil(odorless) you can melt chocolate with a couple of tablespoons of creamy mass or sour cream.

Pour into kefir instant coffee and stir with a spoon.

Kefir turns into an amazing coffee color. That's very beautiful!

Whisk the eggs and sugar in a bowl for a minute or two on medium speed until fluffy.

Pour coffee kefir and oil into the beaten eggs, beat a little more to mix until smooth.

Now add the flour sifted with baking powder, salt and add dry poppy seeds.

After mixing, a moderately thick dough of an appetizing light coffee color with poppy flecks is obtained.

Pour the dough into a mold covered with oiled confectionery parchment, and put in the oven, preheated to 180C, on the middle level.

Bake for 30-35 minutes until dry. The finished cake will become tall and acquire a light brown golden crust.

Carefully open the form and put the cake on the wire rack: let it cool down, because when warm it is very crumbly and crumbles when you try to cut it. Carefully cut the cooled cake into two cakes.

We prepare the cream by mixing sour cream with powdered sugar with a spoon.

Spread sour cream on the bottom cake.

Cover with top crust.

Doing chocolate icing, melting pieces of chocolate with sour cream and (or) butter in a water bath.

Pour the frosting over the cake and spread it out with a spoon.

5-10 minutes for the icing to set - and you can try a delicious coffee cake!

We brew coffee or cocoa, or maybe tea = - whoever likes what! - and treat yourself to fragrant coffee pastries!

Recipe 5: Coffee Cake at Home

Airy, with a light taste of coffee, an exquisite cake can decorate your table on a holiday. The cream of whipped cream is completely weightless, it soaks the bottom cakes well, which then just melt in your mouth. The structure and crunchiness comes from the top layer with almonds, slightly diluting the softness of the whole coffee cake.

Ingredients for a cake with a diameter of 26 cm:

150 g softened butter
150 g sugar
2 eggs
150 g wheat flour
100 g starch
1 pinch of salt
1 tsp baking powder
3 tbsp milk

For cream:

600 g whipping cream with a fat content of 33% or more
50 g almond flakes
4 tbsp powdered sugar
1 tbsp gelatin
1 tbsp instant coffee
a pinch of vanillin or a couple of drops of vanilla essence
16 chocolate coffee beans.

Place the butter and sugar in a mixer bowl and beat on speed 3 for about 10 minutes until the sugar dissolves.

In one egg, separate the protein from the yolk, set aside the protein. Mix the yolk with the remaining egg and milk.

Mix flour with starch, salt and baking powder, mix well, and it is better to sift everything together.

Pour the egg mixture into the beaten butter gradually, without stopping the beating.

Gradually add the flour mixture, one tablespoon at a time, beating constantly.

When all the flour interferes with the dough, stop beating and collect the dough into a ball with a spatula. Divide into four parts.

Cover the baking dish with paper. You can simply cover a baking sheet with paper and draw a circle of the desired diameter. Spread a quarter of the dough evenly over the paper.

Beat the remaining protein to firm peaks and grease the dough with it, sprinkle with almond petals on top.

Preheat the oven to 220 degrees. Bake the crust for about 12 minutes until golden brown. Watch from 9-10 minutes, the cakes are baked very quickly. Bake the remaining three cakes in the same way, only without greasing with protein and without sprinkling with almonds, they are baked for 8-9 minutes.

Carefully remove the cakes from the paper. Cut the top cake sprinkled with almonds into 16 pieces.

Soak gelatin in 50 ml of water. Look at the time on the package, it can vary from 20 minutes to an hour. Add 50 ml of cream to the soaked gelatin and heat to 60 degrees, stirring constantly so that the gelatin dissolves, cool to a slightly warm state.

Pour the cream into the mixer bowl in advance and refrigerate for at least an hour, and preferably for 2-3, put the beaters there as well. When the cream has cooled, you can whip it, warm cream will never whip. Beat at 3 speeds, gradually adding coffee first, then spoon by spoon powdered sugar, vanillin and lastly pour in the diluted gelatin. The cream is ready when a clear trace of whisks begins to remain on the surface, and if you scoop them up a little, they will hold their shape and will not blur. Don't over beat the cream or it will turn into butter. 4 tbsp. Set aside spoonfuls of whipped cream to decorate the cake in a pastry bag with a round nozzle.

Put the first cake on the substrate and coat with cream, do the same with the two bottom cakes.

Brush all three bottom coffee cake layers completely with cream, leveling with a spatula.

Arrange the almond crust on top, carefully transferring one piece at a time.

Decorate the cake with reserved cream and chocolate coffee beans (coffee bean cookies work too). Refrigerate the coffee cake for 3 hours in the refrigerator.

Recipe 6: Coffee Boom Cake (Step by Step)

Delicate coffee cake with coffee cream.

Very tasty and fragrant cake, has a bright rich coffee taste with a confident cognac aroma. The crust of the cake turns out to be very soft, soaked, moist, on top of the cake is covered with a delicate, elastic, creamy layer.
For a long time I came up with a name for the cake that could convey its bright coffee taste, I hope I succeeded.
To make the cake, I used ordinary instant coffee, if you wish, you can use ground coffee (then, of course, the brewed coffee must be filtered from coffee grounds). I advise you to add cognac to the creamy layer, it perfectly sets off and complements the taste of the cake.

100 g flour
100 g butter
100 g sugar
100 ml brewed coffee (2 tsp coffee)
20 g cocoa powder
2 eggs
1 tsp baking powder
1 tsp vanilla sugar

200 ml cream 33-38%
250 ml brewed coffee (2 tsp coffee)
100 g sugar
2 yolks
2-4 st. l. cognac
1 tsp vanilla sugar
1 sachet of gelatin (10 g)

For sprinkling:

1⁄2 tsp cocoa + 1⁄2 tsp. powdered sugar

Cooking cake. Brew coffee and cool completely.

Mix flour with cocoa and baking powder.

Soft butter, sugar and vanilla sugar beat a little with a mixer.

Add eggs one at a time, beating with a mixer each time.

Pour in the cooled coffee, beat a little.

Pour in the dry mixture in two or three batches, beating each time.

Lubricate the form well with oil (it is better to use a detachable form, I have a form with a diameter of 22 cm). Pour the dough, smooth, put in an oven preheated to 180 degrees. Bake for approximately 30 minutes or until dry.

Cool the finished cake completely. Coffee intended for cream, brew and cool completely. Take from there 50 ml of brewed coffee (about 4 tablespoons) and soak the cake well in the form.

Cooking cream. Add about half of the sugar and vanilla sugar to the yolks, beat until noticeably lighter.

Put in a water bath, pour in the remaining coffee. Cook over low heat for about 10 minutes, stirring occasionally.

Cool the mixture completely, then add cognac, mix.

Gelatin pour 100 ml of water and leave to swell for 10 minutes (or for the time indicated on the package).

Put the gelatin on a small fire, warm it up slightly, mix, the gelatin should completely dissolve. Cool down.

Whip the cream until lightly thickened, then add the remaining sugar and beat until stiff peaks form.

Add the cooled coffee mass, beat a little.

Pour in the gelatin, while whisking with a mixer.

Pour the resulting mass over the cake in the form, refrigerate for 4-5 hours until completely solidified.

To remove the side of a detachable form, without damaging the edges of the cake, I advise you to use a hair dryer. Evenly heat the side outside with a hair dryer for a minute, then gently unbutton the form. Or just run a knife along the walls of the mold.

Mix cocoa and icing sugar, sprinkle the surface of the cake through a strainer.

I also sprinkled some more powdered sugar around the edges of the cake.

The most delicate and fragrant coffee cake is ready.

Recipe 7: Chocolate Coffee Cake

I suggest you try a very cool chocolate and coffee cake. The cake is very tasty, with a pronounced taste of chocolate and coffee. Such a cake can be baked for any holiday, it is prepared quite simply.

For biscuit: ;

Eggs (large) - 2 pcs;
Flour - 45 g;
Sugar - 90 g;
Cocoa powder - 15 g;
Baking powder - 0.5 tsp;

For cream: ;

Butter - 200 g;
Boiled condensed milk - 200 g;
For glaze: ;
Chocolate black + white - 80 g;
Cream 33% - 40 ml;

For decoration: ;

Protein cream(wet meringue of 2 proteins);
Instant coffee - 1 tsp;
Chocolate chips - 100-130 g;
For impregnation of biscuit: ;
Instant coffee - 2 tsp;
Boiling water - 200 ml;
Sugar - 2 tsp;
Cognac - 2 tsp;

Beat egg whites to stiff peaks, gradually adding sugar. Add egg yolks one at a time while continuing to beat.

Mix flour with cocoa powder and baking powder. Sift in parts directly into the whipped mass of proteins and yolks, gently mixing everything.

The dough will turn out lush and airy, similar to good store-bought sour cream or cream.

Cover the bottom of a detachable form d.20 cm with parchment and lay out the dough. Turn the form sharply in different directions. Bake a sponge cake at 170 degrees for 35-40 minutes (until a dry match).

Turn the form with the finished hot biscuit over, raise it 30-50 cm above the table and throw it (do not be afraid, the biscuit will not fall apart). Then leave the form with the biscuit upside down until it cools completely. And only after that, remove the biscuit from the mold - it will be lush, airy and very tender.

Biscuit cut into 3 parts. Soak each part with coffee syrup. To do this, brew coffee, add sugar, mix and cool. Next, pour cognac into the syrup, mix.

For cream: add boiled condensed milk to softened butter. Beat with a mixer until smooth and slightly fluffy.

Lubricate each part of the biscuit with cream.

Also grease the sides and top of the cake well with cream, align. Send the cake to the refrigerator for a couple of hours.

Prepare glaze: mix black and White chocolate in any proportions, pour boiling cream and mix until smooth. Allow glaze to cool.

Cover the top of the cake with the finished icing, sprinkle the sides of the cake with pieces of dark chocolate or grated chocolate. Send the cake to the refrigerator for another 1 hour.

To decorate the cake, I took a wet meringue with coffee flavor. To do this: mix a spoonful of instant coffee with 1-2 tablespoons of boiling water and beat thoroughly with a spoon so that foam appears.

This is a cut of the cake. Enjoy your meal!

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 - Basic Cooking Principles

Coffee for the cake, both instant and natural are used. It is added to the dough, or to the cream. The only condition is that the coffee must be of the highest quality.

A coffee cake can be made from any cakes: biscuit, shortbread, puff, or you can make a simple dough on kefir. Dry coffee is added to it, or it is pre-brewed.

Concerning cream, you can also experiment here. 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, which are simply layered with coffee cream, or crushed into crumbs, combined with soft butter and formed into a cake.

The cake will be fresh and light if cooked with fruits or berries. You can also use meringue to make the cake airy.

Recipe 1. Simple coffee cake

Ingredients

10 g of instant coffee;

three glasses of flour;

7 art. spoons of vegetable oil;

a pack of cocoa powder;

two cans of condensed milk;

some coffee liqueur;

two and a half glasses of sugar;

half a liter of kefir;

400 g plum oil;

five eggs;

40 g of natural coffee.

Cooking method

1. In a deep bowl, combine the sifted wheat flour with 10 g natural coffee, sugar and cocoa. We mix.

2. In a separate bowl, beat the eggs with a glass of sugar until the mass increases five times.

3. Mix kefir 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 one, while stirring with a mixer.

5. We cover the bottom of a large baking sheet with baking paper and put the dough into it. We level and bake for about half an hour at 160 C. We take out the finished cake, cool and cut off the edges. Cut the crust in half. Then we divide each half lengthwise into two cakes. As a result, you should get four cakes.

6. For impregnation, pour instant coffee with sugar with boiling water and add coffee liqueur to taste.

7. Beat the butter with condensed milk, add 10 g of natural coffee.

8. Soak the cakes with coffee on both sides. We stack them one on top of the other, each covering with a layer of cream. We also coat the sides. Grind the scraps into crumbs, and sprinkle the cake with it.

Recipe 2. Coffee mousse cake

Ingredients

chocolate biscuit

vanilla sugar;

Wheat flour- 100 g;

baking powder - 8 g;

drain oil. - 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 slightly melted butter, gradually adding sugar, until fluffy. Separate the yolks from the proteins and enter one by one into the oil mass. Whisking constantly, pour in the slightly warm strong coffee and add the vanilla sugar. Gradually introduce into the resulting mass, sifted with cocoa flour, and knead homogeneous dough. Separately, beat the egg whites in a strong foam, adding sugar on a spoon. Pour the beaten egg whites into the batter and fold gently.

2. Cover the form with parchment, put the dough into it and bake for half an hour at 180 degrees. Cool and soak the biscuit with warm coffee with alcohol.

3. For cream mousse, mix the yolks with half the starch. Pour in half of the coffee in a thin stream. Add the remaining starch and pour in the rest of the coffee.

4. Pour milk into a saucepan, add 100 g of sugar and send to the fire. Pour the mixture of yolks and starch into boiling milk in a thin stream. At the same time, stir continuously with a whisk. Boil until thickened. Remove from heat, cover and let cool.

5. Pour gelatin with cognac and leave for 15 minutes. Dissolve it over a pot of boiling water. Cool and add to cooled custard.

6. Gradually introduce them into the custard whipped cream in a dense foam, mixing with gentle movements from top to bottom.

7. Put the cream on top of the soaked biscuit. Cover with clingfilm and refrigerate overnight. Remove from mold and garnish with melted chocolate or coffee beans.

Recipe 3. No Bake Coffee Cake

Ingredients

three packages of "Jubilee" cookies;

a glass of freshly brewed coffee;

200 ml of milk;

rum - 50 ml;

two eggs;

white sugar - 130 g;

wheat flour - 2 tablespoons;

150 g plums. oils;

ground coffee- 50 g.

Cooking method

1. Pour coffee into milk and boil over a fire. Strain. Grind sugar and flour with eggs. Pour the egg mixture into warm milk. Stir and put on a minimum fire. Cook, stirring constantly, until signs of boiling appear. Cool down. Add soft butter to the cream and beat.

2. Dip each cookie in the alcoholic coffee and arrange in a single layer on the cake tray. Spread the cream over the cake and lay out a layer of cookies again. Collect the cake until you run out of cream and cookies. Pour the cake with melted chocolate.

Recipe 4. Berry-coffee cake

Ingredients

Korzh

a bag of vanilla sugar;

half a lemon (juice and zest);

starch - 50 g;

280 g of powdered sugar;

500 g of premium flour.

Impregnation

30 ml brandy;

strong black coffee - 100 ml;

cane sugar- 50 g.

Cream

yolk - three pcs.;

100 ml of strong coffee;

200 g finely ground sugar

drain oil. - pack.

Filling

blackberry jam - 220 g.

Glaze

a little vinegar;

100 ml of strong coffee;

stack white sugar;

a spoonful of plums oils.

Cooking method

1. Beat the chilled proteins into a strong foam, sprinkling powder in small parts. Then add the yolks one at a time while continuing to beat. Add starch, flour, lemon zest and juice. Knead a homogeneous dough.

2. Transfer the dough into a mold, brushing it with butter and flour. Bake until done. Cool the biscuit, and divide lengthwise into three cakes. Each soak coffee with cognac.

3. Brew sweet strong coffee until syrupy. Cool, add butter and beat until smooth, introducing egg yolks one at a time.

4. Make syrup from vinegar, granulated sugar and coffee. Rub the syrup with butter. Glaze 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. Mascarpone coffee cake

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 mascarpone;

softened plum. oil - 150 g;

5 g of instant coffee.

Cooking method

1. Whisk soft butter with granulated sugar. Add eggs, coffee, cocoa and milk, beating constantly.

2. Gradually add flour until you get a not too thick smooth dough. Bake for 40 minutes at 180 degrees.

3. Beat mascarpone with boiled condensed milk until fluffy.

4. Remove the finished cake and cool slightly. Cut lengthwise into two parts. We stack the cakes one on top of the other, generously smearing with 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;

60 g starch;

Cream

half liter heavy cream;

cocoa - 60 g;

150 g of powdered sugar;

250 g mascarpone.

Meringue

3 drops of lemon juice;

140 g of sugar;

Impregnation

20 g cream thickener;

50 ml dark rum;

160 ml freshly brewed coffee.

Additionally

30 g plum oil;

dark chocolate bar.

Cooking method

1. For a biscuit, separate the proteins from the yolks and beat them to strong peaks with half the sugar. Pour the remaining sugar into the yolks and grind until white. Gently combine whites with yolks. Mix flour with baking powder, cocoa and starch. Sift into liquid mixture and stir gently. We bake a biscuit for forty minutes at 180 C. Cool the cake on a wire rack.

2. egg whites whisk with lemon juice and a pinch of salt to soft peaks. Without stopping the process, gradually add sugar. We put the protein mass in a pastry bag and put it on a deco lined with parchment, small bezes. Crush cocoa on top and bake for an hour and a half at 100 C and cool.

3. We make strong coffee. AT warm drink add rum.

4. Whip cream with powdered sugar and fixative. Add mascarpone and continue beating until smooth. Postpone the fourth part. Add cocoa to it and mix.

5. Grind the chocolate on a grater. Cut the biscuit lengthwise into three parts.

6. We cover the form where the biscuit was baked with cling film. We spread the cakes in it, each generously lubricating with cream. Sprinkle the top of the cake generously with grated chocolate.

It is better to add freshly brewed coffee to the cream, and instant coffee can be put into the dough.

Be sure to leave the cake for a few hours so that it is properly soaked.

Use only high quality coffee coffee drink not good for cake.

For flavor, you can add cognac, liquor or rum to your coffee.

If you, like me, adore coffee in all its manifestations, and are wondering whether to prepare a coffee cake for the holiday, then you have come to the right place! Today we are serving delicious cake: coffee biscuit soaked in lemon syrup and garnished with fragrant coffee cream. True, the treat is virtual, but this is easy to fix - take note of our coffee cake recipe and prepare the same one.

Biscuit cakes are prepared with the addition of baking powder - just in case, to avoid misunderstandings and unpleasant surprises in the form of unraised dough. The cream will be made from butter, condensed milk and instant coffee, impregnated with lemon syrup, a layer of thick plum jam. For my taste, a combination of sweet and sour fruit jam and tender butter cream with coffee aroma is just perfect. And you can take any other jam as a layer for cakes - apricot, for example.

coffee cake recipe

Cake Ingredients:

Eggs - 4 pcs;
wheat flour - 100 g;
instant coffee (powder) - 2 tbsp. l;
sugar - 1 cup;
starch - 1 tbsp. l;
baking powder - 1.5 tsp.

For coffee cream:

Butter - 1 pack (200 g);
powdered sugar - 4-5 tbsp. l;
instant coffee - 1.5-2 tbsp. l;
condensed milk - 150 ml (about 0.5 cans);
cognac - 1 tbsp. l. or a few drops of rum essence (optional).

For layering and soaking cakes:

Sweet and sour jam (plum) - 6 tbsp. l;
water - 0.5 cups;
lemon juice - 2 tbsp. l;
sugar - 4-5 tbsp. l (to taste).

How to make coffee cake

First you need to bake the cakes and soak them in syrup. Here in , which I did for a chocolate cake, it is written in great detail how and what to do, so I will not repeat myself. The difference is insignificant: instead of cocoa, you need to put two tablespoons of instant coffee and do not add butter. Follow step by step instructions and everything will work out for you! When the coffee biscuit has completely cooled down, cut it into two parts or into three - if you like thin cakes. We cut off the cap, these trimmings will be useful to us for decorating the cake. We prepare lemon syrup for impregnation: squeeze the juice from half a lemon, mix with cold water. We put the ladle on a moderate fire, pour sugar. Dissolve, boil at a low boil for 3-4 minutes. Cool down to room temperature. Saturate all the cakes with syrup, distributing it evenly.

After 15-20 minutes, apply a layer of fruit jam. I used a thick sweet and sour jam from plums, I made a layer of about 1.5-2 cm, taking into account that some of the jam will be absorbed into the biscuit. If the jam or jam is not very thick, add crushed nuts, they will give the desired density. Put the bottom cake on a dish or on a substrate, spread with jam. Cover with second cake layer, press lightly with palms to secure.

Making cream for coffee cake

Beat the softened butter for several minutes with a mixer. As you whip, it will be noticeable how the mass becomes silky, lush. Pour the powdered sugar in parts, without stopping beating.

When the powder combines with the butter, we gradually begin to pour in the condensed milk, continuing to beat the cream at high speed. We try, if there is not enough sweetness for your taste, add condensed milk.

Pour instant coffee, add flavors (cognac or essence). Whisk until fluffy. To make the coffee dissolve better, I advise you to mix it with cognac or pour in a little water. In principle, it will dissolve anyway in the process of whipping, but it will take more time.

The cream will turn out to be airy, with a pleasant creamy coffee taste, rather dense in structure. Traces of whisks will be clearly visible on the surface - it needs to be whipped to such a consistency. Set aside about a third of the cream for decoration.

Assembling and decorating the coffee cake

We break the biscuit scraps, dry them in the oven and load them into the chopper (a glass of a blender with a rotating knife). I cut off the top, the “hat”, it was just enough to sprinkle the surface and sides.

Grind into very fine crumbs. You can leave a part to make a more embossed decoration, for example, sprinkle large crumbs on the sides of a coffee cake

We coat the top and sides of the cake with cream, apply it in an even layer, leveling with a spatula or the flat side of a knife. Sprinkle with biscuit crumbs. Fill a pastry bag with the reserved cream and use a fine-toothed star tip. Decorate the cake to your liking.

I made a relief rim, and the remaining coffee cream was divided into two parts. I added cocoa to one, left the other light. First, I made three light stripes, then filled the space between them with a dark cream.

Any cake needs time to stand, soak. I was soaked overnight, stood in the refrigerator, but actually two or three hours is enough. Cut the coffee cake into portioned pieces, pour a cup fragrant coffee- and Bon Appetit!