Wednesday, 12 June 2013

Yummy coffee cake

Hello beauties!

Over the weekend, Jan decided to bake a cake he's been ogling for a long time now. He found the recipe on Fine Cooking and the pictures obviously made it look extra delicious, so he wanted to try it. My hubby loves baking and creating new, fresh dishes in the kitchen, and I'm not complaining.

Now this one is a coffee, cream and all round delish cake, which Jan decided to add some kahlua to. It's more a dessert than a real cake, but you'll love it anyway. Especially if you've been craving coffee for ten weeks, but have been too nauseous to actually drink some. (Ask me, your local pregnant lady.)

I copied the recipe for you, but you can find the original here, on Fine Cooking.

This is how you make it :

Cafe Con Tres Leches Cake 
For the cake:
Unsalted butter, softened, for the pan
4-1/2 oz. (1 cup) unbleached all-purpose flour
1-1/2 tsp. baking powder
1/4 tsp. kosher salt
5 large eggs, at room temperature
1 cup granulated sugar
1/3 cup whole milk
3/4 tsp. pure vanilla extract
For the soaking liquid:
1 14-oz. can sweetened condensed milk
1 cup evaporated milk
1/2 cup heavy cream
1/2 cup strong brewed coffee
Pinch kosher salt
For the topping:
1 tsp. instant coffee
2-1/2 cups heavy cream
2 Tbs. confectioners’ sugar
1/2 tsp. pure vanilla extract
Chocolate curls or toasted slivered almonds, for garnish

Bake the cake:

Position a rack in the center of the oven and heat the oven to 350°F.

Butter the bottom and sides of a 9x13-inch Pyrex baking dish or a nonreactive metal pan. Line the bottom of the baking dish or pan with parchment and lightly butter the parchment.

Sift the flour, baking powder, and salt into a medium bowl and set aside.

Separate the eggs, putting the whites in a medium bowl and the yolks in a large bowl. With an electric mixer, beat the yolks with 3/4 cup of the sugar on medium speed until the mixture is pale and creamy, about 2 minutes. Add the milk and vanilla and beat until combined, 1 minute more.

Clean and dry the beaters and then beat the egg whites, gradually increasing the speed to high, until they reach soft peaks, 2 to 3 minutes. Add the remaining 1/4 cup sugar in a stream, continuing to beat on high, until you reach firm but not dry peaks, 1 to 2 minutes more. Whisk a third of the dry ingredients into the yolk mixture until thoroughly combined. Gently fold in a third of the egg whites with a rubber spatula. Fold in the remaining dry ingredients and egg whites, alternately, in two more batches each, until fully incorporated.

Pour the batter into the prepared dish or pan and bake until a toothpick inserted in the center comes out clean, 20 to 25 minutes. Let the cake cool in the pan on a rack for 10 minutes, then invert the cake onto the rack, remove the parchment, and let cool completely.

Return the cake to the baking dish or pan (the cake will soak up more of the liquid if returned to the pan it was baked in), or invert it onto a rimmed platter.

Soak the cake:

In a 2 quart saucepan, stir together the condensed milk, evaporated milk, heavy cream, coffee, and salt until the condensed milk is well blended. Cook over medium-low heat, stirring to avoid scorching, until it begins to bubble around the edges, 3 to 5 minutes. Remove from the heat and pour into a heatproof 4 cup measuring cup.

With a toothpick, prick the cake to the bottom in 1/2-inch intervals. Pour the soaking liquid slowly over the cake, starting at the edges and pausing to let it soak in before adding more. Cover loosely with plastic wrap and refrigerate until the cake is well chilled, at least 2 hours and up to 24 hours.

Top the cake:

In a large bowl, stir the instant coffee into 2 Tbs. of the heavy cream until dissolved. Add the remaining cream and beat with an electric mixer on medium speed. When it begins to thicken, slowly add the sugar and vanilla and continue to beat just until it holds firm peaks, 3 to 4 minutes (be careful not to overbeat). Spread the whipped cream all over the top of the cake, sprinkle the chocolate curls or almonds over the top, and serve.
This is how ours turned out.





It was pretty divine and it's not so difficult to make. Go and try it, my little cake eaters!

Remember to read and vote folks!!

And if you love reading and need a new book to occupy your summer vacation (or the up and coming winter vacation here in SA), be a dear and check out my novel on Amazon. And for those of you who have actually read it, please be a dear and write me a review on Amazon!!

Stay beautiful and be kind to animals,

Yolandie

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