Coffee Layer Gateau
|Butter||130 Gram, softened (1/2 Cup Plus 2 Tablespoons)|
|Sugar||200 Gram (1 Cup)|
|Ground cinnamon||1 Pinch|
|Grated lemon peel||1 Pinch|
|Eggs||6 , separated|
|Semi-sweet chocolate||5 Ounce (130 Gram)|
|All-purpose flour||130 Gram, sifted (1 Cup)|
|Milk||300 Milliliter (1 1/4 Cup)|
|Cornstarch||25 Gram (1/4 Cup)|
|Instant coffee powder||1 Tablespoon|
|Sugar||150 Gram (2/3 Cup)|
|Butter||250 Gram (1 Cup Plus 2 Tablespoons)|
|Candied coffee beans||15|
|Toasted sliced almonds||50 Gram (1/2 Cup)|
Grease the inside bottom of a 9-inch (23-cm) springform cake pan.
Preheat oven to 375°F (190°C).
To make cake, beat butter, half the sugar, salt, cinnamon and lemon peel in a large bowl until light and fluffy.
Add egg yolks one at a time.
Melt chocolate in a double boiler over low heat.
Stir into butter mixture.
Beat egg whites until stiff; beat in remaining sugar.
Fold into chocolate mixture followed by flour.
Turn batter into greased pan; smooth the surface.
Bake 50 to 60 minutes or until a wooden pick inserted in center comes out clean.
Turn out cake onto a rack to cool.
To make filling and topping, combine 1/3 cup (100 ml) milk and cornstarch in a small bowl.
In a small saucepan, bring remaining milk to a boil with instant coffee and sugar.
Stir hot milk mixture into cornstarch mixture.
Return to saucepan and bring to a boil, stirring constantly until smooth and thickened.
Remove from heat and cool completely, stirring frequently.
In a large bowl, beat butter until light and fluffy.
Gradually add cooled coffee cream to butter, beating well with each addition.
Cut cooled cake horizontally into 4 layers.
Spread 3 cake layers with coffee cream.
Stack 4 layers one on top of the other.
Spread top and sides of gateau with about two-thirds of remaining coffee cream.
Mark top of gateau into 14 portions with a sharp knife.
Put remaining coffee cream into a pastry bag fitted with a fluted nozzle.
Decorate each portion with a piped swirl of coffee cream ending in a rosette.
Pipe a double rosette in the center of the gateau.
Top each rosette with a candied coffee bean.
Sprinkle center and sides of gateau with sliced almonds.