Coffee Cream Cake
|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)|
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.