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Layered coffee and cream cake
By : Deeba Rajpal
Category : Desserts and baking dishes
Servings : 5
Time Taken : 30-45 mins
Rating :

Coffee genoise sponge:

  1. the oven to 190C. Line the bottom and sides of 2 X 8″ spring form round tin.
  2. In a large bowl, beat the eggs with the sugar over a bowl of simmering hot water for about 5 minutes till thick and mousse like.
  3. Take off water and continue to beat till the mixture cools down, about 5-7 minutes. Add the coffee extract and beat in again for a minute.
  4. Fold the flour through gently, in 3 goes, lightly till it’s mixed through well. Be careful not to release the beaten in air.
  5. Take a cup of this batter in another bowl, and mix the melted cooled butter through it. Now gently fold this back into the rest of the batter.
  6. Turn the batter into the prepared baking tin, and bake for 30-35 minutes, till a tester comes out clean.
  7. Cool completely on racks, then slice into two horizontally.
  8. Total 2 X 4 egg cakes=4 layers.


Place ingredients in a small pan and stir until sugar dissolves. Cool.


Whip ingredients together till medium stiff peaks form. Taste and adjust sweetness if required.


  1. Brush each layer with the coffee syrup, and sandwich with the filling.
  2. Give the whole cake a thin layer of ganache as a base coat. Let it set for about 30 minutes.
  3. Frost with the remaining ganache and garnish with chocolate shards etc.
  4. Chill for about an hour or overnight. The flavours mature nicely over time.

Recipe and image courtesy: passionate about baking

Simple coffee genoise {Make 2 X 4 egg cakes}
4 large eggs
200g sugar
2 tbsp instant coffee powder
1 tsp Camisoni premium coffee extract
220g plain flour
1 tsp baking powder
Pinch of salt
1/4 cup unsalted butter, melted and cooled
Simple sugar syrup
1/4 cup water
2 tbsp sugar
1 tbsp instant coffee powder


400ml low fat cream
50g icing sugar {as per taste}
1 tsp Camisoni premium coffee extract
Dark chocolate ganache
150g dark chocolate
150ml low fat cream, room temperature
Dark chocolate shards for garnishing

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