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Coffee Cream Cake

Party.Freak's picture
Ingredients
  Sponge cake batter 1 Cup (16 tbs) (1 Quantity, Simple)
  Cornstarch 45 Milliliter (3 Tablespoon)
  Granulated sugar 45 Milliliter (3 Tablespoon)
  Instant coffee 45 Milliliter (3 Tablespoon)
  Milk 310 Milliliter (1 1/4 Cups)
  Butter 1⁄2 Pound (225 Gram)
  Icing sugar 45 Milliliter (3 Tablespoon)
  Flaked almonds 45 Milliliter (3 Tablespoon)
  Glace cherries 1⁄4 Cup (4 tbs)
Directions

Preheat oven to 425°F (220°C).
Prepare Sponge Cake batter.
Spread batter evenly into greased and lined jell roll pan.
Bake for 10-12 minutes.
Turn cake out onto wax paper and remove lining paper.
Leave to cool, then cut into 3 even strips lengthwise.
Blend cornstarch, sugar and coffee with 3 tbsp (45 mL) milk.
Heat remaining milk, stir in cornstarch mixture and return to heat.
Bring to boil, stirring until thickened.
Place a piece of wet wax paper or plastic wrap on the surface of 'sauce' and leave to cool.
Cream butter and icing sugar.
Beat gradually into coffee sauce.
Spread mixture over 2 of the cake layers, then sandwich together.
Cover top and sides with coffee cream and sprinkle with flaked almonds.
Decorate with piped rosettes of coffee cream and glace cherries.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Restriction: 
Lacto Ovo Vegetarian
Interest: 
Healthy

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