5 Eggs
1 c Sugar
1/2 ts Instant coffee powder
3 tb Boiling water
1 ts Vanilla
1 c All purpose flour; sifted
1 ts Baking powder
2 c Whipping cream
2 tb Sugar
1/4 c Coffee; very strong
2 tb Coffee liqueurWalnut; chopped;
toastedChocolate coffee beans
Method :
- 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 atoprosettes, if desired. Chill 4 hours before serving.
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