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Sify Home > Food > Nonvegrecipes > Category > Desserts and baking dishes > Coffee and vanilla bean layered cake
Coffee and vanilla bean layered cake
By : Deeba Rajpal
Category : Desserts and baking dishes
Servings : 4-5
Time Taken : 45-60 mins
Rating :
Method
Vanilla bean sponge:

  1. Preheat oven to 180C. Line the base and sides of a 8″ round cake tin with baking parchment.
  2. Sift the flour, baking powder and salt. Reserve.
  3. Beat the eggs with raw/powdered sugar and scraped vanilla bean in a big bowl over a pan of simmering water until tripled in volume and mousse like, about 7 minutes. {Thermomix: Butterfly insert, Speed 4, 37c, 7 minutes}.
  4. Gently add the flour mix and fold through, followed by the olive oil and milk.
  5. Transfer batter to prepared tin and bake for 25-30 minutes in conventional oven until light golden brown.
  6. Cool in tin for 5 minutes, and demold and cool completely on cooling rack.
  7. Slice into 2 layers.

Coffee sponge:

  1. Preheat oven to 180C. Line the base and sides of a 8″ round cake tin with baking parchment.
  2. Sift the flour, baking powder and salt. Reserve.
  3. Stir the coffee into the warm water. Leave to mature flavours.
  4. Beat the eggs with raw/powdered sugar and scraped vanilla bean in a big bowl over a pan of simmering water until tripled in volume and mousse like, about 7 minutes. {Thermomix: Butterfly insert, Speed 4, 37c, 7 minutes}.
  5. Add the coffee mixture and beat to incorporate.
  6. Gently add the flour mix and fold through, followed by the olive oil and milk.
  7. Transfer batter to prepared tin and bake for 25-30 minutes in conventional oven until light golden brown.
  8. Cool in tin for 5 minutes, and demold and cool completely on cooling rack.
  9. Slice into 3 layers.

Simple coffee syrup

Stir together all ingredients, heat gently if required. Cool and reserve in bowl.

Coffee Whipped Cream

  1. Make sure the cream is well chilled. {You can use whipping cream if available. Life just becomes a lot easier and quicker, but make sure you don’t over whip it and get butter}
  2. Whip the cream and sugar {reserve a little to add later once you taste the sweetness} to stiff peaks. Low fat cream available in India takes quite a while to beat up if the weather is warm. It sometimes even fails to oblige. Feel free to use whipping cream if you like.

Assembling

  1. Divide the coffee cream into 2 bowls, one for filling and the second half for frosting.
  2. Place a layer of vanilla sponge on your cake plate/ dessert platter. Paint lightly with coffee syrup. Put a generous dollop of coffee cream and spread uniformly to the sides.
  3. Top with a layer of coffee sponge. Repaet until you use all layers, alternating between vanilla & coffee.
  4. Frost the sides and top of the cake with the remaining coffee cream. Pipe some rosettes on top if you like, garnish with chocolate flakes. Finish the cake with a piped chocolate lace border if desired.
  5. Chill until ready to serve. Leave out for about 30 minutes prior to cutting.

Recipe and image courtesy: passionate about baking

Ingredients:

Vanilla bean sponge:

3 eggs
75g raw sugar / bura {or powdered sugar}
75g plain flour
1 tsp baking powder
pinch salt
2 tsp extra virign olive oil
1 tbsp 2% milk
1/2 vanilla bean scraped

Coffee sponge:

4 eggs
100g raw sugar / bura {or powdered sugar}
1/2 vanilla bean scraped
1 1/2 tbsp instant coffee powder
20 ml warm water
100 g plain flour
1 tsp baking powder
pinch salt
2 tsp extra virign olive oil
1 tbsp 2% milk

Simple coffee syrup:

1/2 cup water
1 tbsp instant coffee
2 tbsp raw sugar {or powdered sugar}

Coffee whipped cream:

800ml low fat cream, chilled
150g raw sugar / bura {or powdered sugar}
1 1/2 to 2 tbsp instant coffee powder {as per taste}

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