COFFEE AND MINT CREAM CAKE
This is my final recipe from *The World Encyclopedia of Coffee* ---- Per the intro, Ground almonds give this buttery coffee sponge cake a moist texture & delicate flavour. Then it's sandwiched together w/a generous filling of creme de menthe buttercream." I nearly died & went to heaven when I saw the breathtaking pic! (Time does not include time for cake layers to fully cool). *Enjoy* !
Provided by twissis
Categories Dessert
Time 40m
Yield 8 Wedge Servings, 8 serving(s)
Number Of Ingredients 12
Steps:
- For Cake: Preheat oven to 350°F.
- Lightly grease & line 2 7-in rd baking tins w/greaseproof paper.
- Put coffee grounds in a sml bowl & pour hot water over them. Leave to infuse for 4-5 minutes, then strain thru a fine sieve (See note below).
- Put butter, sugar, flour, almonds, eggs & coffee in a lrg bowl. Beat well for 1 min till blended. Divide mixture evenly between the tins & level the surface.
- Bake for 25 min till well-risen & firm to the touch. Leave in the tins for 5 min, then turn out onto a wire rack to fully cool.
- For Filling: While cake layers are baking, cream the butter, icing sugar + creme de menthe liqueur together in a bowl till light & fluffy. Refrigerate till cake layers are baked & fully cooled.
- Remove lining paper from sponge cake layers. Put 1 layer on serving plate (flat side up) & frost top surface only w/chilled filling. Gently place 2nd layer atop filling (flat side down). Refrigerate till ready to serve.
- To Serve: Generously dust top of cake w/icing sugar & scatter fresh mint leaves over dusted surface. (This was inconsistent w/the pic which showed the mint leaves mounded in the center of the top of the cake, so choose the look you prefer).
- NOTE RE PREP STEP 2: My pref would be to use a simple coffee filter to strain the coffee & remove the grounds. I'd just squeeze it to get all the coffee for the cake or press the filter w/the round side of a tbsp to manage that step easily. :-).
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Octavio Hernandez
[email protected]I would not recommend this recipe to anyone.
Sonja Coetser
[email protected]This recipe was a waste of time and ingredients.
Kashif hussain Kashaf Fatima
[email protected]The cake was a little too dense for my taste.
Jk Akash
[email protected]I would have liked the frosting to be a little creamier.
Pakhtoon Lala
[email protected]The cake was a bit dry, but the frosting was delicious.
abdullah hayek
[email protected]This cake was a little too sweet for my taste, but overall it was still a good recipe.
Krzysztof Butynski
[email protected]I followed the recipe exactly and the cake came out perfectly. It was moist and flavorful, and the frosting was creamy and smooth.
Angel Angel
[email protected]This cake was easy to make and turned out beautifully. I especially loved the delicate mint flavor in the frosting.
Vaneessa Handapangoda
[email protected]I'm not usually a fan of coffee-flavored desserts, but this cake was surprisingly delicious. The mint cream cheese frosting was a great way to balance out the bitterness of the coffee.
Rana Arbaz
[email protected]This cake was a huge hit at my last party! I loved the unique flavor combination of coffee and mint, and the cream cheese frosting was the perfect finishing touch.