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Coffee Cream Slice

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Ingredients
  Eggs 4 , separated
  Egg yolks 2
  Sugar 100 Gram (1/2 Cup)
  All purpose flour 60 Gram (1/2 Cup)
  Baking powder 1⁄2 Teaspoon
  Ground almonds 80 Gram (3/4 Cup)
  Cornstarch 25 Gram (1/4 Cup)
  Granulated sugar 50 Gram (1/4 Cup)
  Instant coffee powder 3 Tablespoon
  Milk 300 Milliliter (1 1/4 Cups)
  Butter 250 Gram, softened (1 Cup Plus 2 Tablespoons)
  Powdered sugar 20 Gram, sifted (3 Tablespoons)
  Coarse cookie crumbs 50 Gram (1/2 Cup)
  Candied coffee beans 10
Directions

Line a 13x9-inch (33x23-cm) cake pan with waxed paper; grease paper.
Preheat oven to 375°F (190°C).
To make cake, beat yolks and half the sugar until thick.
Beat whites until stiff; beat in remaining sugar.
Fold into yolk mixture.
Sift flour and baking powder onto egg mixture; fold in with almonds.
Spread batter in pan.
Bake 12 to 15 minutes or until a wooden pick inserted in center comes out clean.
Turn onto waxed paper.
Peel off lining paper.
Cool.
Cut cake lengthwise into 3 strips.
To make filling and frosting, mix cornstarch, granulated sugar, coffee powder and a little milk.
Heat remaining milk.
Stir milk into cornstarch mixture; return to heat.
Bring to a boil, stirring constantly until thickened.
Cool, stirring frequently.
Cream butter and powdered sugar until fluffy.
Gradually beat in coffee sauce.
Spread coffee cream over 2 strips of cake.
Stack strips.
Spread coffee cream thinly over cake, reserving some for decoration.
Sprinkle with crumbs.
Put reserved coffee cream into a pastry bag fitted with a fluted nozzle.
Decorate cake with rosettes of coffee cream and candied coffee beans.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Interest: 
Everyday

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