Coffee Cream Cake
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 461 kcal | (22 %) | ||
| Protein | 9.3 g | (9 %) | ||
| Fat | 27.7 g | (24 %) | ||
| Carbohydrates | 39 g | (26 %) |
Ingredients
- For the cake
- 150 grams butter
- 3 eggs
- 150 grams powdered sugar
- 2 packets Bourbon vanilla powder
- 150 milliliters Extra strong Coffee
- 150 grams Pastry flour
- 30 grams Cocoa
- 2 tsps Baking powder
- For the cream
- 8 sheets gelatin
- 500 milliliters milk
- 100 grams white Chocolate
- 1 Vanilla bean
- 5 egg yolks
- 50 grams powdered sugar
- 5 centiliters Rum
- 300 grams Whipped cream
- For decoration
- 400 milliliters Coffee
- 2 packets Pie glaze
- 30 grams sugar
- 5 centiliters Rum
- 100 grams Cape gooseberries
Preparation steps
For the cake, melt butter. Add eggs, powdered sugar, vanilla sugar and salt and stir until frothy. Add coffee and stir. Mix flour with cocoa and baking powder and sift into batter. Stir briefly and pour into a springform pan lined with parchment paper. Bake in a preheated pan at 175°C (approximately 350°F) for 50 minutes.
For the cream, soak gelatin in cold water. Pour milk into a bowl. Cut chocolate into pieces and add. Halve vanilla pod and scrape out seeds with a sharp knife. Add to milk and bring to a boil. Beat egg yolks, powdered sugar and run until fluffy. Slowly pour in hot milk while stirring. Pour back into pan and briefly heat. Do not allow eggs to cook. Express gelatin and add to bowl. Stir over a cold water bath to cool.
Whip the cream. When cream mixture begins to gel, fold in cream. Place cake in a cake ring, cover with cream and smooth. Cover cake and chill for at least 2 hours.
For the topping, mix 4 tablespoons of coffee with glaze. Boil remaining coffee with sugar and rum. Add glaze and bring again to a boil. Cool for 1 minute and then pour over cake. Chill cake for 30 minutes. Remove cake ring and decorate with gooseberries. Slice and serve.
