Coffee Cream Cake
Recipe: #17152
February 04, 2015
Categories: Desserts, Cakes, Tube/Bundt, Alcohol, North American, Brunch, Christmas, Entertaining, Oven Bake, Vegetarian, Make it from scratch, Flour, Kosher Dairy more
"I've been trying to add some recipes that I've had saved for a long time. Not sure where I found this recipe, but it sounds good."
Original recipe yields 10 servings
Ingredients
Nutritional
- Serving Size: 1 (101 g)
- Calories 256.9
- Total Fat - 10.7 g
- Saturated Fat - 5.7 g
- Cholesterol - 130.8 mg
- Sodium - 94.2 mg
- Total Carbohydrate - 35.1 g
- Dietary Fiber - 0.4 g
- Sugars - 24.3 g
- Protein - 5.5 g
- Calcium - 75.6 mg
- Iron - 0.7 mg
- Vitamin C - 0.2 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Preheat oven to 350F.
Step 2
Separate eggs.
Step 3
Combine egg yolks and 1 cup sugar in large bowl and beat until thick and lemon colored, about 5 minutes.
Step 4
Dissolve coffee powder in boiling water. Blend in vanilla and dissolved coffee powder.
Step 5
Combine flour and baking powder and blend into batter.
Step 6
Beat egg whites until stiff. Fold into batter.
Step 7
Turn into ungreased 10-inch tube pan.
Step 8
Bake 30 minutes.
Step 9
Invert onto rack and let stand until completely cool.
FOR FROSTING
Step 10
Whip cream with 2 tablespoons sugar until soft peaks form.
Step 11
Add coffee and liqueur and beat until stiff.
Step 12
Slice cake crosswise into thirds.
Step 13
Use about 1/3 of cream frosting to fill layers and remainder to frost entire cake (save some frosting and pipe rosettes over top for garnish, if desired).
Step 14
Chill until whipped cream is slightly firm.
Step 15
Press nuts onto sides of cake and arrange coffee beans atop rosettes, if desired.
Step 16
Chill 4 hours before serving.
Tips & Variations
No special items needed.
