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Coffee Layer Gateau

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  Butter 130 Gram, softened (1/2 Cup Plus 2 Tablespoons)
  Sugar 200 Gram (1 Cup)
  Salt 1 Pinch
  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.

Recipe Summary

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