Coffee Gateau with Berries
1 hr 30 min.
ready in 3 h. 30 min.
- For the cake
- 1 Tbsp Espresso powder (coffee)
- 4 eggs
- ½ cup caster sugar
- 0.333 cup all-purpose flour
- 3 Tbsps Corn starch
- 1 Tbsp Almond flour
- 2 Tbsps butter (melted)
- For the coffee buttercream
- ½ cup unsalted butter
- 1 ¾ cups powdered sugar
- 1 Tbsp cold, very strong Coffee
- For the filling and topping
- 3 Tbsps hot water
- 2 ½ Tbsps Powdered gelatine
- 2 cups cream cheese
- 2 egg yolks
- ⅔ cup caster sugar
- 1 lemon (juice)
- 1 cup cream (48% fat)
- 1 ¼ cups Blackberry
1 Casserole dish, 1 Bowl, 1 Small bowl, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Brush
For the cake: heat the oven to 190°C (170° fan) 375°F gas 5. Grease a 20cm| springform cake tin and line the base with non-stick baking paper.
Put the coffee, eggs and sugar in a heatproof bowl. Set over a pan of simmering (not boiling) water and whisk until the mixture is thick, creamy and leaves a trail. Gently fold in the flour, cornflour, ground almonds and butter until combined.
Pour the mixture into the tin and bake for 30-40 minutes, until risen and golden. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
For the coffee buttercream: beat the butter until soft. Sift in the icing sugar and beat until light and fluffy. Gradually beat in the coffee until smooth.
Cut the cake horizontally in half and spread with half the coffee buttercream. Place the cake back in the tin.
For the filling and topping: put the hot water in a small bowl and sprinkle over the gelatine. Leave to stand for a few minutes until dissolved completely.
Beat together the cheese, egg yolks, sugar and lemon juice until smooth.
Whisk the cream until thick and fold into the cheese mixture with the cooled gelatine. Put half the mixture into another bowl and stir in the blackberries. Spoon over the cake in the tin.
Place the remaining cake half on top and spread with the remaining coffee buttercream.
Spoon over the remaining cheese mixture and chill for about 2 hours until set.
Remove the springform tin and place the cake on a serving plate. Arrange the blackberries and coffee beans on top and sift over a little icing sugar.