215 322
COFFEE
215
July14
YOU’LL NEED
• 20cm square cake tin
• electric mixer
• digital pocket thermometer
• pastry brush
INGREDIENTS
For the cake
• 4 eggs
• 120g caster sugar
• 120g plain flour
• 50g melted butter (kept warm)
For the butter cream
• 100g egg whites
• 160g caster sugar
• 400g unsalted butter, cut into cubes and
softened
For the coffee syrup
• 250ml brewed Vietnamese coffee,
cooled (or 1 tablespoon Vietnamese
coffee powder with 250ml water)
For the ganache
• 100g dark chocolate
• 100g whipping cream
METHOD
Preheat the oven to 175°C and grease
the cake pan.
These
recipes,
plus many
more, can be
found in
Our
Sweet Kitchen
, a cookbook with 50
classic cake and cupcake recipes, all
with a touch of Asian flair. Pick up a
copy at Kinokuniya for $21.90.
MAKE THE CAKE:
Beat the eggs and sugar with the electric
mixer until the mixture becomes pale and
thick. Add the melted butter and mix well.
Sift the flour into the egg mixture and
fold gently until just incorporated. Pour
the batter into the prepared tin and bake
for 40 minutes or until a skewer inserted
into the cake centre comes out clean.
Remove from the oven and cool the cake
completely.
MAKE THE BUTTER CREAM:
Place the egg whites and sugar in a small
saucepan over very low heat. Whisk until
the sugar crystals dissolve (when the
mixture reaches 70ºC). Remove from the
heat and pour into a mixing bowl. Beat on
high speed until stiff peaks form. Gradually
add the butter, beating until the mixture
becomes smooth and creamy. Then add
100ml of coffee.
MAKE THE GANACHE:
Combine the chocolate and cream
in a heatproof bowl over a saucepan
of simmering water. Stir with a metal
spoon until melted and smooth. Keep the
ganache warm.
Layered Cake with Coffee
Butter Cream
Difficulty level:
Inspired by the classic opera cake, this cake is just as delicious
and easier to make.
ASSEMBLE THE CAKE:
Split the cake into three layers. Place the
first layer on a large serving plate. Brush
a generous amount of coffee syrup onto
the cake and cover with half of the butter
cream. Carefully lay the second layer onto
the first layer and brush with coffee syrup.
Spread a third of the ganache evenly onto
the second layer. Place the third cake layer
onto the second layer and brush with coffee
syrup. Spread the remaining butter cream
onto the final layer. Refrigerate for one hour.
Remove thecakeandcover with the
remaining ganache. Refrigerate
the cake to set. Decorate with
toasted walnuts or coffee
beans.