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Coffee Layer Cake with Maple and Walnut

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!

Coffee Layer Cake with Maple and Walnut

Photo: Natalie Levin



Coffee Layer Cake with Maple and Walnut

Servings 20 cm round cake pan
Author Natalie

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

  1. Coffee cake: preheat oven to 170c degrees and grease the pan.
  2. In a bowl of a mixer whip egg whites and salt until pale foam begins to form.
  3. Add the sugar gradually and continue beating at high speed until stiff peaks form.
  4. Meanwhile, whisk egg yolks, instant coffee and vanilla until blended.
  5. Reduce the mixer speed and add in the egg yolk mixture, while whipping on medium speed. Blend until smooth.
  6. Sift in flour and baking powder and fold gently just until the mixture is blended.
  7. Pour the batter into the pan, and smooth the top.
  8. Bake for 25-30 minutes or until golden brown and a skewer inserted in the center of the cake comes out clean.
  9. Cool the cake completely at room temperature.
  10. Coffee syrup: in a small boil water, sugar and coffee.
  11. Cook for 2-3 minutes after boiling and remove from heat.
  12. Cool 5 minutes at room temperature and add liqueur.
  13. Cool completely at room temperature.
  14. Maple and cinnamon cream: in a bowl of a mixer whip cream, maple syrup, cinnamon and stabilizer until stable and creamy.
  15. Cut the cake into 3 equal layers with a long serrated knife.
  16. Brush the bottom layer with syrup generously and cover with a thin layer of maple cream (about 1/4 amount of the cream).
  17. Place on another layer of cake, brush with syrup and spread more cream (anpther 1/4).
  18. Top with the third layer of the cake and brush generously with syrup.
  19. Cover the cake with cream on the sides and top and flatten it using a palate knife.
  20. Decorate the top with pecans and chopped almonds on the sides.
  21. 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.
Coffee Layer Cake with Maple and Walnut

Photo: Natalie Levin

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