Coffee cream slice
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Eggs; separated, plus | |
| 2 | Egg yolks | |
| ½ | cup | Sugar |
| ½ | cup | Flour |
| ½ | teaspoon | Baking powder |
| ¾ | cup | Almonds; ground |
| ¼ | cup | Cornstarch |
| ¼ | cup | Granulated sugar |
| 3 | tablespoons | Instant coffee powder |
| 1¼ | cup | Milk |
| 1 | cup | Butter; softened, plus |
| 2 | tablespoons | Butter |
| 3 | tablespoons | Powdered sugar; sifted |
| ½ | cup | Cookie crumbs; ,coarse* |
| 10 | Candied coffee beans | |
Directions
CAKE
FILLING & FROSTING
Line a 13 x 9 inch cake pan with waxed paper; grease paper. Preheat oven to 375 degrees.
To make cake: Beat yolks and half the sugar until thick. Beat whites until stiff; beat in remaining sugar. Fold into yolk mixture. Sift flour and baking powder onto egg mixture; fold in with almonds. Spread batter in pan.
Bake 12 to 15 minutes or until a wooden pick inserted in center comes out clean. Turn onto waxed paper. Peel off lining paper. Cool. Cut cake lengthwise into 3 strips.
To make filling and frosting: Mix cornstarch, granulated sugar, coffee powder and a little milk. Heat remaining milk. Stir milk into cornstarch mixture; return to heat. Bring to a boil, stirring constantly until thickened. Cool, stirring frequently. Cream butter and powdered sugar until fluffy. Gradually beat in coffee sauce. Spread coffee cream over 2 strips of cake. Stack strips. Spread coffee cream thinly over cake, reserving some for decoration. Sprinkle with crumbs. Put reserved coffee cream into a pastry bag fitted with a fluted nozzle. Decorate cake with rosettes of coffee cream and candied coffee bean. (the picture shows the coffee bean in the middle of the rosette.) *The recipe doesn't specify what kind of cookie, but the picture looks like a shortbread cookie.
Source: HP Books Best of Baking Posted to recipelu-digest Volume 01 Number 561 by "Noreen Welsh" <Noreen@...> on Jan 19, 1998