This coffee layer cake is perfect for coffee lovers – 3 layers of coffee cake soaked with coffee syrup and filled with maple and cinnamon cream. The best birthday cake for coffee addicts!
Photo: Natalie Levin
Coffee Layer Cake with Maple and Walnut
Servings 20 cm round cake pan
Ingredients
For coffee layer cake:
- 4 separated eggs at room temperature
- Pinch of salt
- 150 grams sugar
- 1 tsp. granulated instant coffee
- 1/2 tsp. vanilla extract
- 140 grams all-purpose flour
- 5 grams baking powder
For coffee syrup:
- 180 ml. water
- 150 grams sugar
- 1 tsp. granulated instant coffee
- 1 tbsp. coffee liqueur or brandy
For maple and cinnamon cream:
- 375 ml. heavy cream
- 2 tbsp. maple syrup
- 1/2 tsp. ground cinnamon
- 1 tsp. cream stabilizer or instant vanilla pudding mix
Decoration:
- Finely chopped toasted almonds
- Pecans
Instructions
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Coffee cake: preheat oven to 170c degrees and grease the pan.
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In a bowl of a mixer whip egg whites and salt until pale foam begins to form.
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Add the sugar gradually and continue beating at high speed until stiff peaks form.
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Meanwhile, whisk egg yolks, instant coffee and vanilla until blended.
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Reduce the mixer speed and add in the egg yolk mixture, while whipping on medium speed. Blend until smooth.
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Sift in flour and baking powder and fold gently just until the mixture is blended.
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Pour the batter into the pan, and smooth the top.
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Bake for 25-30 minutes or until golden brown and a skewer inserted in the center of the cake comes out clean.
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Cool the cake completely at room temperature.
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Coffee syrup: in a small boil water, sugar and coffee.
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Cook for 2-3 minutes after boiling and remove from heat.
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Cool 5 minutes at room temperature and add liqueur.
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Cool completely at room temperature.
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Maple and cinnamon cream: in a bowl of a mixer whip cream, maple syrup, cinnamon and stabilizer until stable and creamy.
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Cut the cake into 3 equal layers with a long serrated knife.
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Brush the bottom layer with syrup generously and cover with a thin layer of maple cream (about 1/4 amount of the cream).
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Place on another layer of cake, brush with syrup and spread more cream (anpther 1/4).
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Top with the third layer of the cake and brush generously with syrup.
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Cover the cake with cream on the sides and top and flatten it using a palate knife.
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Decorate the top with pecans and chopped almonds on the sides.
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Refrigerate until serving.
Recipe Notes
- Keep the cake in the refrigerator up to 3-4 days in a closed container.
- It is important to brush the cake layers generously with syrup.
Photo: Natalie Levin