Making coffee cake is quite simple. You can always please yourself and your family with them for any reason. And various recipes make it possible to choose a cake for a family celebration or prepare a gorgeous cake for a big celebration. Whatever you choose, it will always delight you and your guests with its taste.

Well, of course, coffee cake is not only for coffee lovers, it will appeal to all those with a sweet tooth. We have prepared various cooking recipes for you so that you can choose what you like best.

First, some simple tips:

• Be sure to use high quality coffee. You can use both natural and instant coffee. Depending on the recipe, it can be added to both the cream and the dough.
• Preparing the cream will give you room for your imagination. Which one do you like best: creamy, sour cream, butter, custard. Coffee can be added to any cream.
• The dough can be prepared as simple as kefir, or any kind of cake - sponge cake, puff pastry or shortbread. Whatever suits your taste and is more convenient to cook. Or maybe you want to cook something new.
• To make your coffee cake light, you can prepare it with berries or fruits. It’s good to use meringue, then your cake will be light and airy. We have prepared recipes for such cakes for you.
• You can make a no-bake coffee cake. To do this, ordinary cookies can simply be crushed and mixed with butter to make a crust base. You can make coffee-cream layers that will soak the cookies. Very simple and tasty.

Ingredients:

• wheat flour – 150 gr
• milk - 80 ml
• boiled condensed milk - 100g
• butter - 150 g
• chopped nuts - 4-5 tbsp
• cocoa powder – 50 g
• egg - 3 pcs
• mascarpone – 250 gr
• sugar - 1/2 cup
• instant coffee - 5 g

Cooking method:
1. Beat soft butter with granulated sugar. Add eggs to the mixture, cocoa, milk, coffee, while continuing to beat.
2. While stirring, slowly add flour, it should not be too thick
smooth dough and bake for 40 minutes at 180 degrees.
3. Beat the boiled condensed milk and mascarpone until smooth.
4. Remove the finished crust from the oven and cool slightly. Cut lengthwise into two parts. We stack the cakes one on top of the other making a cream layer. Coat the top and sides with cream. Sprinkle with chopped nuts. Leave the cake for two hours, allowing it to soak well in the cream.

Ingredients:
To prepare the crust we will need:

• eggs - 12 pieces
• wheat flour - 500 gr
• starch - 50 g
• lemon - 1 half
• powdered sugar - 280 gr
• vanilla sugar - 1 sachet

For impregnation:

• strong black ground coffee - 100 ml
• cognac – 30 ml
• cane sugar - 50 g

Filling:

• blackberry jam 200-250 g

For cream:

• butter - 200 gr
• brewed coffee - 100 ml
• sugar - 200 gr
• yolk - 3 pcs

For the glaze:

• brewed coffee - 100 ml
• granulated sugar - 1 cup
• butter - 1 tbsp. spoon
• vinegar - 1 teaspoon

Cooking method:
1. Beat the egg whites with powdered sugar until stiff foam forms. Continuing to beat, add the yolks. Gradually add flour, starch, juice and lemon zest to the resulting homogeneous mass. Mix everything well, thus obtaining a dough.
2. Grease the mold with oil and transfer the dough there. Bake at 180 degrees until done. Cool the finished biscuit and cut it lengthwise into three layers. We soak them in coffee and cognac.
3. Brew strong coffee, add sugar and butter. Knead until a homogeneous mass is obtained. Add the egg yolks and stir well again.
4. Brew coffee, add sugar, vinegar and butter. Knead until smooth. This is the icing.
5. Coat the first bottom cake with blackberry jam, the next one with cream, and carefully pour the top one with thick glaze.
Leave the finished berry-coffee cake to soak well for several hours.

This simple recipe won't give you much trouble. But it will please you with its taste.

Ingredients:

• flour - 3 cups
• condensed milk - 2 cans
• sugar - 2 cups
• soda - 15 g
• cocoa powder – 100 g
• soda - 15 g
• kefir - 500 ml
• butter - 400 gr
• eggs - 5 pcs
• ground coffee - 40 g
• coffee liqueur – 20 g
• instant coffee 10 g

Cooking method:
1. Pour sifted wheat flour with 10 g of natural coffee, sugar and cocoa into a deep bowl. mix everything thoroughly.
2. In a separate bowl, beat the eggs with a glass of sugar until the mixture reaches a completely homogeneous state.
3. Add soda to kefir and mix. Pour kefir into beaten eggs. Add vegetable oil there and stir gently.
4. Carefully pour the liquid mixture into the dry mixture, stirring at the same time.
5. Cover the bottom of a large baking tray with baking paper and place the dough into it. Level and bake for about 30 minutes at 160 degrees. Take out the finished cake, let it cool and trim the edges. Cut the cake in half. Then we divide each half lengthwise into two layers. There should be four cakes in total.
6. For impregnation, prepare instant coffee with sugar and add coffee liqueur.
7. For the cream, beat the butter with condensed milk, add 10 g of natural ground coffee.
8. Soak a little cake on both sides. Place them one on top of the other, covering each with a layer of cream. We coat the sides in the same way. Grind the scraps into crumbs and sprinkle them over the cake.

Ingredients:

• “Jubilee” cookies – 3 packs
• milk - 200 ml
• rum – 50 ml
• freshly brewed coffee - 1 glass
• eggs - 2 pcs
• sugar – 130 g
• wheat flour – 2 tablespoons
• butter - 150 g
• ground coffee – 50 g

Cooking method:
1. Pour coffee into milk and boil. Grind sugar and flour with eggs. Add the prepared egg mixture to the warm milk. Stir well and place on low heat. Stirring constantly, cook until signs of boiling appear, then remove from heat and let cool. Add soft butter to the cream and beat.
2. Dip each cookie into the alcoholic coffee and place on the cake tray in a single layer. Spread the cream over the crust and add another layer of cookies. Collect the cake until the cream and cookies are gone. You can pour melted chocolate on top of the cake.

Ingredients:

For the chocolate sponge cake:

• wheat flour – 100 gr
• baking powder – 8 g
• butter - half a pack
• eggs - 2 pcs.
• cocoa – 20 g
• strong coffee – 100 ml
• granulated sugar – 100 g
• vanilla sugar

Coffee cream mousse:

• milk – 200 ml
• heavy cream – 250 ml
• gelatin – 25 g
• starch – 100 g
• strong coffee – 200 ml
• cognac – 70 ml
• sugar – 360 gr
• eggs - 2 pieces

For impregnation:

• strong coffee – 200 ml
• liqueur – 70 ml

Cooking method:
1. Beat the slightly melted butter, adding sugar little by little, until fluffy. The yolks must be separated from the whites and added one at a time to the butter mixture. While whisking, simultaneously pour in slightly warm strong coffee and add vanilla sugar. While stirring, add the sifted cocoa flour into the resulting mass and knead thoroughly to obtain a homogeneous dough. Separately, beat the egg whites until stiff, adding sugar one spoon at a time. Place the whipped whites into the prepared dough and stir gently.
2. Line the prepared pan with baking paper, transfer the dough into it and bake for about 30 minutes at 180 degrees. Take out the finished biscuit, let it cool and soak it in warm coffee and alcohol.
3. For the cream mousse, mix the yolks with half the starch. Pour in half the prepared coffee. Add the remaining starch, stir and pour in the rest of the coffee.
4. Pour milk into a saucepan, add 100 g of sugar and place on
fire. Carefully add the mixture of yolks and starch to the boiling milk,
stirring constantly with a whisk. Cook over low heat until thickened. Taking off
remove the saucepan from the heat, cover with a lid and let cool.
5. Pour cognac over gelatin and leave for 15 minutes. Then add to the cooled custard.
6. Add whipped cream to the custard, stirring with gentle movements from top to bottom.
7. Place the cream on top of the soaked biscuit. Cover the top with film and place in the refrigerator overnight. In the morning, remove from the mold and, if desired, you can decorate the cake with chocolate figures, coffee beans or just melted chocolate.

And finally, a few more useful little tricks to
your chocolate cake turned out especially delicious, making other housewives jealous.

It is better to add instant coffee to the dough, and to prepare the cream
freshly brewed.

Be sure to leave the finished cake to stand for several hours, then it will
It will be well soaked and will be juicy and soft.

If you are making coffee cake, use only good quality coffee!
This rule also applies to alcohol - liqueur, cognac.

You have probably already noticed that it is difficult to imagine life in the modern world without drinks such as tea or coffee. Each country prefers aromatic coffee or fragrant tea.
Coffee is an excellent and at the same time invigorating drink. I think you can take the time to prepare a cup of rich, aromatic coffee for your friends. And also please them with a new, unknown recipe for coffee cake. This amazing cake has a fluffy coffee sponge cake. Pleasant-tasting cream cream will not leave your beloved and friendly guests indifferent.
The preparation time for the coffee cake will be 1.5 hours. Number of servings: 10 pieces.

Taste Info Cakes and pastries

Ingredients

• Chicken eggs – 4 pieces.
• Wheat flour – 250 grams.
• Granulated sugar – 250 grams.
• Instant coffee – 3 teaspoons.
• Hot water - 50 grams (for coffee).
• Starch – 1 tablespoon.
• For cream and cake decoration:
• Homemade cream - 250 milliliters.
• Granulated sugar – 75 grams.
• Dark chocolate – 100 grams.
• Black coffee beans – 50 grams (for decoration).

How to make delicious coffee cake from sponge dough

Take a convenient and always dry container for preparing the dough. Break four eggs into it.
For the sponge cake, try to choose larger eggs because... they have a lot of protein.


Beat the eggs with a mixer, adding granulated sugar one spoon at a time.


Beat until thick white foam forms.


Then mix the sifted flour with starch and add to the dough. Put the mixer aside; we won’t need it anymore. Using a silicone spatula, stir in the flour and starch in a circular motion.
Starch will make the dough more porous.


Pour instant coffee into a small bowl and add boiling water. To reduce costs, buy coffee in sticks, ideal for baking.

Introduce a thin stream of coffee into the prepared dough and mix gently.


Take a metal cake pan. Grease the bottom and sides along the entire length with butter, fill with dough.


Preheat the oven to 180°C, place the pan with the dough in the middle of the rack, bake for 20 minutes. If the top of the dough bakes faster than the inside, then cover it with foil. Cool the finished biscuit for an hour. Try not to open the oven door while baking; it’s better to note the time.


The chocolate needs to be broken into equal parts, cut into chocolate chips with a knife and put in the freezer.


Cool the cream in the refrigerator. Then beat with sugar in a chilled bowl. Beat until the mass doubles.

Teaser network

When the sponge cake has cooled, cut it into three equal parts.


Cover each portion evenly with whipped cream. Assemble the entire cake in the same order.


Decorate the top layer of the cake with chilled chocolate chips in the center and place coffee beans in the shape of stars around it. Place the finished coffee cake in the refrigerator to steep.

Coffee cakes

Cakes are an integral attribute of various celebrations, be it a birthday, New Year or a wedding. And, of course, there is no need to talk about the variety of these sweet dishes; there is a choice for every taste and color. In this section we present cakes for true coffee lovers.

White chocolate coffee cake

* Butter - 150 g
* Eggs - 3 pcs.
* Sugar - 150 g
* Vanilla sugar - 2 sachets
* Coffee (very strong) - 150 ml
* Flour - 150 g
* Cocoa (powder) - 30 g
* Salt - 1 pinch
* Baking powder - 2 teaspoons

* Gelatin - 12 g
* Milk - 500 ml
* White chocolate - 100 g
* Vanilla pod - 1 pc.
* Eggs (yolks) - 5 pcs.
* Powdered sugar - 50 g
* Rum - 50 ml
* Cream - 300 ml
* Coffee - 400 ml
* Cake filling - 2 bags
* Sugar - 30 g
* Physalis - 5 pcs.
* Rum (for pouring) - to taste

Heat the oven to 175 degrees. Melt the butter. Beat eggs, sugar, vanilla sugar and salt until foam forms. Stir in butter and coffee. Mix flour, cocoa and baking powder, stir into mixture. Place the finished dough in a springform pan with a diameter of 26 cm lined with baking paper. Bake for 40-50 minutes, cool.

Soak the gelatin. Heat the milk and melt the chopped chocolate in it. Cut the vanilla pod lengthwise, scrape out the pulp, add both to the milk and heat. Mix the yolks, rum and powdered sugar. Remove the vanilla bean from the milk, then, stirring, pour the milk into the egg mixture. Stirring, heat everything, but under no circumstances boil. Dissolve gelatin in the cream and stir until completely cooled. When the cream begins to harden, whip the cream and mix it into the cream.

Place a cake ring around the sponge, spread the cream on the cake and refrigerate for 3 hours. Prepare the filling from coffee, pouring powder, sugar and rum. Cover the cake with it. Cool for another 1 hour, decorate the cake with physalis.

Coffee cake with honey-almond cream

* Eggs - 5 pcs.
* Concentrated coffee - 100 g
* Sugar - 280 g
* Flour - 170 g

* Butter - 100 g
* Honey - 120 g
* Powdered sugar - 50 g
* Almonds - 140 g
* Coffee (very strong) - 1 tbsp. spoon
* Chocolate - 20 g

Separate the eggs into whites and yolks. Beat the whites into a strong foam. Boil coffee with sugar until thick. Mix the foam from the egg whites, continuing to beat, with hot coffee syrup, add the yolks and flour. Place the finished dough into a greased and floured pan. Bake in a medium-heated oven until done. Cut the cooled cake horizontally into layers and layer with almond cream.

To prepare the cream, add honey, coffee and grated chocolate to peeled, toasted and chopped almonds. Mix the ingredients thoroughly in a water bath and let cool. Add softened butter and beat the cream until thick and fluffy.

Sour cream coffee cake with condensed milk

* Condensed milk - 100 g
* Instant coffee (or cocoa powder) - 2 tbsp. spoons
* Eggs - 2 pcs.
* Sugar - 2 cups
* Sour cream - 1 glass
* Soda (slaked) - 1 teaspoon
* Flour - 2 cups

* Butter - 250 g
* Powdered sugar - 1 cup
* Condensed milk (colored with coffee or cocoa) - 100 g

Grind the eggs with sugar, mix with sour cream, pour in condensed milk with coffee dissolved in it, add soda and, gradually adding flour, knead the dough. Divide the finished dough into two parts and bake two cakes.

Cool the finished cakes, cut each one horizontally into two layers, layer with cream, trim the edges in a circle. Grease the surface and sides of the cake with cream and sprinkle with crumbs made from scraps.

To prepare the cream, grind softened butter with powdered sugar, add condensed milk and beat everything.

Coffee and berry cake

* Eggs - 12 pcs.
* Starch - 2 tbsp. spoons
* Flour - 2 cups
* Powdered sugar - 280 g
* Juice and grated zest of 0.5 lemon
* Vanilla sugar - 1 teaspoon

Impregnation:

* Sugar - 2 tbsp. spoons
* Cognac - 1 tbsp. spoon

* Strong black coffee - 100 ml
* Butter - 250 g
* Sugar - 250 g
* Yolks - 3 pcs.

Filling:

* Blackberry jam - 220 g

Glaze:

* Strong black coffee - 100 ml
* Sugar - 250 g
* Butter - 1 tbsp. spoon
* Vinegar - 0.5 teaspoon

Separate the whites from the yolks, cool and beat until stiff, adding powdered sugar little by little. Then carefully mix with yolks, flour, starch, juice and lemon zest. Transfer the finished dough into a pan greased with vegetable oil and sprinkled with flour, and bake in the oven over moderate heat. Cool the finished cake and cut it horizontally into 3 parts. Soak each cake with coffee and cognac impregnation (to prepare the impregnation, thoroughly mix all the specified components). Spread blackberry jam on the first layer. On the second - cream. Place the third cake layer on top and pour coffee glaze over it.

To prepare the cream, boil strong coffee with sugar into syrup over low heat. When a drop of syrup begins to stretch from the spoon like a thin thread, remove from heat, cool, add butter and grind until smooth, adding the yolks one at a time.

To prepare the glaze, cook a viscous syrup from coffee, sugar and vinegar over low heat. Remove from heat, add butter and rub thoroughly. When the glaze begins to thicken, pour it onto the cake.

Coffee cake with rum cream

* Eggs - 3 pcs.
* Milk - 100 g
* Sugar - 100 g
* Rum - 1/3 cup
* Flour - 100 g
* Ground crackers - 50 g
* Baking powder - 1/3 sachet
* Lemon zest (grated) - to taste

* Eggs - 2 pcs.
* Flour - 4 teaspoons
* Sugar - 120 g
* Rum - 1 tbsp. spoon
* Strong black coffee - 50 g
* Butter - 50 g

Mix the yolks, milk and sugar well, add flour, ground crackers, baking powder, rum, lemon zest and strong foam of 2 whites. Pour the mixture into a prepared cake pan and bake in a low oven until done.

To prepare the cream, cook a thick mass from yolks, flour, sugar, rum and coffee in a water bath, stirring constantly. Cool, add the butter, pounded until white, the whites whipped into a strong foam and beat the cream well.

Cut the cooled cake horizontally into several layers, layer them with cream, and also cover the surface and sides of the cake with cream. Cool the cake well.

Coffee cake with walnuts

* Pancake flour - 170 g
* Baking powder - 1.5 teaspoons
* Butter (softened) - 170 g
* Sugar (fine) - 175 g
* Eggs - 3 pcs.
* Instant coffee - 2 tbsp. spoons dissolved in 2 tbsp. spoons of boiling water
* Walnuts (finely chopped) - 75 g

* Butter - 75 g
* Mascarpone cheese - 125 g

* Powdered sugar - 200 g
* Walnut halves (for decoration)

Preheat the oven to 180 degrees. Grease the bottoms of two 20cm springform pans. Sift the flour and baking powder into a bowl. Add the butter, sugar and eggs and beat until the mixture is soft and smooth.

Add coffee and walnuts. Divide the dough into molds. Bake in the middle of the oven for 30 minutes until the cakes are springy to the touch. Leave in pans for 5 minutes, then turn out onto a wire rack.

To prepare the cream, beat the butter with Mascarpone cheese and coffee. Add powdered sugar one spoon at a time, stirring after each addition. Spread half the cream on the first cake layer, carefully place the second cake layer on top and spread the remaining cream on it. Decorate the cake with nuts.

Cake "Bratislavsky"

* Eggs - 4 pcs.
* Sugar - 200 g
* Apricot jam - 150 g
* Instant coffee - 1 teaspoon
* Fruit syrup - 100 g
* Rum - 2 tbsp. spoons
* Flour - 120 g
* Soda - 1 teaspoon

* Yolks - 2 pcs.
* Sugar - 1 glass
* Milk - 1/2 cup
* Instant coffee - 2 teaspoons
* Butter (room temperature) - 200 g

Mix eggs and sugar well, add apricot jam and instant coffee. Mix everything thoroughly. Then add fruit syrup, rum, flour and soda to the resulting mass. Place the dough in a greased pan and bake until done.

Cut the finished cake in half and coat the cakes with cream.

To prepare the cream, grind sugar with yolks, pour in milk, stirring, and add coffee. Place on the lowest heat or in a water bath. Cook with constant stirring until it thickens (when cooking in a water bath) or until it boils (when cooking over a fire). Cool the prepared coffee mass. Beat the butter, gradually adding the cooled mixture.

Cake "Coffee shock"

* Dark chocolate - 180 g
* Very strong coffee - 3 tbsp. spoons
* Butter - 140 g
* Eggs - 5 pcs.
* Brown sugar - 200 g
* Baking powder - 1 teaspoon
* Cocoa powder - 3 tbsp. spoons
* Flour - 90 g
* Nutmeg - 1 pinch
* Cocoa powder

Preheat the oven to 180 degrees. Grease a baking dish and line with baking paper, also greased. Melt the chocolate in a water bath. Add coffee to the melted chocolate, leave for 2-3 minutes, then stir gently, add butter and stir until the butter has dissolved. Beat the whites into a strong foam and, without ceasing to beat, add sugar.

Mix baking powder with cocoa and flour. Add the yolks into the slightly cooled chocolate.

Carefully mix the chocolate mixture with the egg whites and add the sifted flour and nutmeg (the mixture should be light and airy). Carefully transfer the mixture into the mold. Bake the cake for 35 minutes. Remove the finished cake from the mold and sprinkle generously with cocoa powder.

1. Start your coffee cake by making the sponge cake. Keep the oil warm for 15 minutes until it becomes soft. Meanwhile, pour boiling water over all the coffee or brew it in a Turk.
2. Separate the yolks from the whites and put the latter in the refrigerator. Sift the flour through a sieve along with cocoa powder and baking powder. Preheat the oven to 180C, grease the pan with butter or cover with parchment paper.
3. Add 2 tablespoons of the total amount of sugar, add the rest to the butter along with vanilla sugar and beat with a mixer until a fluffy creamy mass is formed (within 2-3 minutes).
4. Without ceasing to beat, add the yolks one at a time, then pour in 100 ml of coffee and mix for a couple more minutes until completely homogeneous. Reduce mixer speed and add dry mixture, beat for another minute until smooth.
5. Remove the whites from the refrigerator and beat with a mixer until foam forms. Continuously whisking, add sugar and salt. Beat the whites for another minute until stiff peaks form and add to the remaining ingredients. Pour the resulting dough into the mold and place in the preheated oven.
6. Bake the coffee sponge cake for about 40 minutes. Check the biscuit for doneness with a dry toothpick. Remove the mold, cover it with a light towel and leave for 5-10 minutes.
7. Meanwhile, mix 2 tbsp in a small container. strong coffee with 1 tbsp. strong alcohol. Remove the towel, pierce the sponge cake with a toothpick and evenly coat it with coffee impregnation using a silicone brush.
8. Let the cake soak for a few minutes, then remove it from the pan onto a wire rack and leave to cool completely. Prepare creamy coffee cream for the cake. Separate the yolks from the whites, put the latter in the refrigerator (whites and cream should be cold when whipped).
9. Add 4 tbsp to the yolks. sugar, starch and beat with a whisk or mixer at low speed. Pour coffee into the yolk mixture and whisk again. Pour milk into a saucepan and put on fire. Carefully bring it to a boil and reduce heat.
10. While stirring, pour the yolk mixture into the pan with the milk in a thin stream. Cook the coffee cream for a couple of minutes at a low simmer, stirring constantly, until slightly thickened. Remove the pan from the heat and leave to cool, stirring the mixture periodically to prevent a film from forming.
11. Pour 2-3 tablespoons of gelatin. clean water and leave for 10 minutes. Then place the container with gelatin in a water bath and heat until liquid, stirring. Remove container from heat and let cool to room temperature.
12. Combine the cooled custard with gelatin and alcohol. Whip the chilled cream to stiff peaks and add to the coffee cream. Remove the whites from the refrigerator and beat until foam forms. Without ceasing to beat, add 2 tbsp. sugar and beat until stiff peaks form.
13. Mix the protein cream into the coffee cream until smooth. Place the cooled sponge cake on the bottom of a springform pan or a regular one, but covered with cling film or parchment paper. Cover it with cream and put it in the refrigerator to harden.
14. The coffee cake should sit in the refrigerator for at least 8 hours, preferably 10-12. Then remove the mold, carefully remove the split ring or remove the cake using parchment/film onto a plate, decorate with coffee beans, sprinkles, grated chocolate or cocoa powder.
15. Cut the cake with coffee cream into portions. Enjoy your tea!

If you, like me, adore coffee in all its forms and are wondering whether to make a coffee cake for the holiday, then you have come to the right place! Today we are treating you to a delicious cake: a coffee sponge cake soaked in lemon syrup and decorated with aromatic coffee cream. The treat, however, is virtual, but this is easy to fix - take note of our coffee cake recipe and prepare the same one.

Sponge cakes are prepared with the addition of baking powder - just in case, to avoid misunderstandings and unpleasant surprises in the form of unrisen dough. The cream will be made from butter, condensed milk and instant coffee, soaked in lemon syrup, and layered with thick plum jam. For my taste, the combination of sweet and sour fruit jam and delicate buttercream with coffee aroma is just perfect. And you can use any other jam as a layer for the cakes - apricot, for example.

Coffee cake recipe

Ingredients for the crust:

• Eggs – 4 pcs;
• wheat flour – 100 g;
• instant coffee (powder) – 2 tbsp. l;
• sugar – 1 glass;
• starch - 1 tbsp. l;
• baking powder - 1.5 tsp.

For the coffee cream:

1. Butter – 1 pack (200 g);
2. powdered sugar – 4-5 tbsp. l;
3. instant coffee – 1.5-2 tbsp. l;
4. condensed milk – 150 ml (about 0.5 cans);
5. cognac – 1 tbsp. l. or a few drops of rum essence (optional).

For layering and soaking the cakes:

• Sweet and sour jam (plum) – 6 tbsp. l;
• water – 0.5 cups;
• lemon juice – 2 tbsp. l;
• sugar – 4-5 tbsp. l (to taste).

How to make coffee cake

First you need to bake the cakes and soak them in syrup. Here in , which I made for a chocolate cake, it is written in great detail how and what to do, so I will not repeat it. The difference is insignificant: instead of cocoa you need to put two tablespoons of instant coffee and do not add butter. Follow the step-by-step instructions and you will succeed! When the coffee sponge cake has cooled completely, cut it into two parts or three - if you like thin cakes. We cut off the cap, these scraps will be useful for decorating the cake. Prepare lemon syrup for impregnation: squeeze the juice from half a lemon and mix with cold water. Place the ladle over moderate heat and add sugar. Dissolve, boil at low boil for 3-4 minutes. Cool to room temperature. We soak all the cakes with syrup, distributing it evenly.

After 15-20 minutes, apply a layer of fruit jam. I used thick sweet and sour plum jam; I made a layer of about 1.5-2 cm, taking into account that some of the jam would be absorbed into the biscuit. If the jam or marmalade is not of a very thick consistency, add crushed nuts, they will give the desired thickness. Place the bottom cake on a plate or base and spread with jam. Cover with the second cake layer and press lightly with your palms to secure.

Preparing coffee cake cream

Beat the softened butter with a mixer for several minutes. As you beat, you will notice how the mass becomes silky and fluffy. Add the powdered sugar bit by bit, without stopping whisking.

When the powder combines with the butter, gradually begin to pour in the condensed milk, continuing to beat the cream at high speed. Taste it, if it’s not too sweet for your taste, add condensed milk.

Pour in instant coffee, add flavorings (cognac or essence). Beat until fluffy. To make the coffee dissolve better, I recommend mixing it with cognac or adding a little water. In principle, it will dissolve during the beating process, but it will take more time.

The cream will be airy, with a pleasant creamy coffee taste, rather dense in structure. The marks from the whisks will be clearly visible on the surface - this is the consistency you need to beat it to. Set aside about a third of the cream for decoration.

Assembling and decorating the coffee cake

We break the biscuit scraps, dry them in the oven and load them into a chopper (a blender glass with a rotating blade). I cut off the top, the “cap”, it was just enough to sprinkle the surface and sides.

Grind into very fine crumbs. You can leave some to make a more embossed decoration, for example, sprinkle coarse crumbs on the sides of a coffee cake

Coat the top and sides of the cake with cream, apply it in an even layer, leveling with a spatula or the flat side of a knife. Sprinkle with biscuit crumbs. Fill a pastry bag with the reserved cream and use a fine-toothed star tip. Decorate the cake to your liking.

I made a raised rim and divided the remaining coffee cream into two parts. I added cocoa to one and left the other light. First I made three light stripes, then filled the space between them with dark cream.

Any cake needs time to stand and soak. I soaked it overnight and kept it in the refrigerator, but in general, two or three hours is enough. Cut the coffee cake into portioned pieces, pour a cup of aromatic coffee - and bon appetit!