Coffee cake is suitable for both large celebrations and small family parties.
A variety of recipes allows you to cook a simple cake, or create a real masterpiece.
Coffee cake - the basic principles of cooking
Coffee for the cake is used both instant and natural. It is added to the dough or to the cream. The only condition - coffee should be only high quality.
Coffee cake can be made from any cake layers: biscuit, sand, puff, or you can make a simple dough on kefir. Add dry coffee to it, or pre-brew it.
As for cream, you can also experiment here. For layer use sour cream, oil, cream, or any other cream. If the cake without coffee, it is added to the cream.
The coffee cake is also prepared without baking. The basis for such a dessert can be a cookie, which is simply transferred to the coffee cream, or crushed into crumb, combined with soft butter and form a cake.
The cake will be fresh and light if you prepare it with fruit 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 tbsp. spoons of vegetable oil;
a pack of cocoa powder;
two cans of condensed milk;
15 g of soda;
some coffee liqueur;
two and a half cups of sugar;
half a liter of kefir;
400 g oil drains .;
five eggs;
40 g of natural coffee.
Method of preparation
1. In a deep bowl, combine the sifted wheat flour with 10 g of natural coffee, sugar and cocoa. Stir.
2. In a separate bowl, beat the eggs with a glass of sugar until the mass is increased five times.
3. Kefir mix with soda. Pour kefir in beaten eggs. Here we send vegetable oil and gently stir. 4. Gradually pour the liquid mixture into the dry, while mixing with a mixer.
5. Cover the bottom of a large pan with baking paper and lay out the dough in it. Level and bake for about half an hour at 160C. We take out the finished cake, cool and cut the edges. Cut the cake in half. Then divide each half lengthwise into two cakes. In the end, you should have four Korzh.
6. For impregnation, pour instant coffee with sugar and boiling water and add coffee liqueur to taste.
7. Whip butter with condensed milk, add 10 g of natural coffee.
8. Soak cakes with coffee on both sides. We put them on one another, each covering a layer of cream. Boca also we coat. Cuts chop into a crumb, and sprinkle it cake.
Recipe 2. Coffee cake mousse
Ingredients
Chocolate sponge cake
vanilla sugar;
wheat flour - 100 g;
baking powder - 8 g;
oil plums. - 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.
Method of preparation
1. Lightly melted butter, whisk, gradually pouring sugar, until fluffy. Separate the yolks from the proteins and enter one by one into the oily mass. Continuing to beat, pour in a little warm strong coffee and add vanilla sugar. Gradually add into the resulting mass, sifted with cocoa flour, and knead the homogeneous dough. Separately, beat the egg whites in a strong foam, adding sugar on a spoon. Put whipped whites in the dough and stir gently.
2. Cover the parchment form, put the dough in 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 in half the coffee. Add the remaining starch and pour in the rest of the coffee.
4. Pour the milk into the saucepan, add 100 g of sugar and send to the fire. Enter a thin stream of yolks and starch into the boiling milk. Mix continuously with a whisk. Cook until thick. Remove from heat, cover and cool. 5. Pour gelatin with brandy and leave for 15 minutes. Dissolve it above the boiling pot. Cool and add to cool custard.
6. Gradually insert 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 it overnight in the cold. Remove from the mold and decorate with melted chocolate or grains of coffee.
Recipe 3. Coffee cake without baking
Ingredients
three packs 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 tbsp;
150 g plums oils;
ground coffee - 50 g.
Method of preparation
1. Pour coffee into the milk and boil it on the fire. Strain. Spread sugar and flour with eggs. Send the egg mixture to warm milk. Stir and put on minimal heat. Cook, stirring constantly, until signs of boiling appear. Chill. Add soft butter to the cream and whisk.
2. Dip each cookie in coffee with alcohol and place on a tray for the cake in a single layer. Spread the cream over the cake and spread the cookie layer again. Collect the cake until the cream and cookies are over. Cake pour melted chocolate.
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 flour of the highest grade.
Impregnation
30 ml of cognac;
strong black coffee - 100 ml;
cane sugar - 50 g.
Cream
three yolks;
100 ml of strong coffee;
200 g of finely ground sugar
oil plums. - a pack.
Filling
blackberry jam - 220 g
Glaze
some vinegar;
100 ml of strong coffee;
stack white sugar;
spoon plums. oils.
Method of preparation
1. Chilled whites whip into a strong foam, adding powder in small portions. Then enter the yolks one at a time, continuing to beat. Add starch, flour, zest and lemon juice. Knead a smooth dough. 2. Put the dough into a mold, brushing it with butter and tart flour. Bake until tender. Cool the sponge cake and divide along into three shortcakes. Each soak coffee with brandy.
3. Cook sweet strongcook to the state of syrup. Cool, add butter and rub until smooth, adding egg yolks one by one.
4. Cook the vinegar, granulated sugar and coffee syrup. Pound syrup with butter. Frosting is ready.
5. Cover the bottom cake with blackberry jam. The second - a layer of cream. Top cake pour 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;
1/2 stack Sahara;
250 g Mascarpone;
softened plums. oil - 150 g;
5 g instant coffee.
Method of preparation
1. Whisk whisk soft butter with sugar. Add eggs, coffee, cocoa and milk, without ceasing to beat.
2. Gradually pour the flour until a smooth dough is not too thick. We bake 40 minutes at 180 degrees.
3. Mascarpone, beat with condensed milk to obtain a fluffy mass.
4. Remove the finished cake and cool slightly. Cut lengthwise into two parts. We put the cakes on top of one another, generously covering them with cream. Coat the top and sides with cream. Sprinkle with chopped nuts.
Recipe 6. Coffee cake with meringue
Ingredients
Korzh
5 g of baking powder;
a pinch of salt;
stack Sahara;
1/2 stack flour;
vanillin;
60 g of starch;
5 eggs
Cream
half a liter of heavy 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 thickener cream;
50 ml of dark rum;
160 ml of freshly brewed coffee.
Additionally
30 grams of drained oil .;
dark chocolate - tile.
Method of preparation
1. For biscuit, separate the whites from the yolks and beat them until they reach strong peaks with half the sugar. The remaining sugar is poured into the yolks and rubbed until white. Gently combine squirrels with yolks. Mix flour with baking powder, cocoa and starch. Sift into the liquid mixture and mix gently. Bake the cake for forty minutes at 180C. Cool the cake on the grill. 2. Beat egg whites with lemon juice and a pinch of salt until soft peaks. Without stopping the process, gradually add sugar. Put the protein mass in the pastry bag and drop it on the deco, covered with parchment, small bezhes. Top we crush the cocoa and bake for half an hour at 100C and cool.
3. Brew strong coffee. In a warm drink add rum.
4. Cream whipped with powdered sugar and fixative. Add mascarpone and continue to beat until smooth. Postpone the fourth part. Add cocoa to it and mix.
5. Chop grated chocolate. Biscuit cut lengthwise into three parts.
6. The form where the biscuit was baked is covered with cling film. We put in her cakes, each richly lubricating cream. Sprinkle the top of the cake with plenty of grated chocolate.
Coffee Cake - Tips and Tricks
It is better to add freshly brewed coffee to the cream, and you can put soluble in the dough.
Be sure to leave the cake for a few hours so that it is soaked.
Use only high quality coffee, coffee drink cake will not work.
For aroma, you can add cognac, liqueur or rum to coffee.
