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No4 COFFEE CAKE RECIPE
Coffee Cream Cake
Ingredients:
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How To :
Preheat oven to 350~. Separate eggs. Combine egg yolks
and 1 cup sugar in large bowl and beat until thick and lemon colored,
about 5 minutes. Dissolve coffee powder in boiling water. Blend in vanilla
and dissolved coffee powder. Combine flour and baking powder and blend
into batter. Beat egg whites until stiff. Fold into batter Turn into ungreased
10-inch tube pan. Bake 30 minutes. Invert onto rack and let stand until
completely cool.
For frosting: Whip cream with 2 tablespoons sugar until soft peaks form.
Add cold coffee and liqueur and beat until stiff. Slice cake crosswise
into thirds. Use about 1/3 of cream frosting to fill layers and remainder
to frost entire cake (save some frosting and pipe rosettes over top for
garnish, if desired). Chill until whipped cream is slightly firm. Press
nuts onto sides of cake and arrange coffee beans atop
rosettes, if desired. Chill 4 hours before serving.
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