Coffee Cream Cake
Created by lazyme on February 4, 2015
- Servings: 10
- Prep Time: 15m
- Cook Time: 30m
- Recipe #17152
Ingredients
- 5 large eggs (room temperature)
- 1 cup granulated sugar
- 1/2 teaspoon instant coffee granules
- 3 tablespoons water, boiling
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour (sifted)
- 1 teaspoon baking powder
- 2 cups whipping cream
- 2 tablespoons granulated sugar
- 1/4 cup brewed coffee (very strong cold)
- 2 tablespoons coffee liqueur (Kahlua)
- Walnuts, crushed and toasted
- Chocolate coffee beans
How to Make
-
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.
Nutritional Facts
- 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