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Lately I had been having fun making coffee flavored desert. I just did my Mocha Buttercream Frosting, and I have Mocha Chiffon Cake and Cafe Mocha Cupcakes. I don’t drink coffee that much, but it doesn’t mean that I don’t like it. I am having palpitation when I drink coffee especially the strong one. I can however enjoy the frappuccino style.
Well, it’s not the end of the world. The good thing is, I can actually enjoy coffee in my desert. So, that is way better option for me than drinking it. This cake is a cross between Tiramisu and Truffles. It actually looks like a Tiramisu with the cake and custard layers and dust of cocoa powder on top. Instead of dipping the cake into brewed coffee, I mix the coffee powder in the cake itself. So, less mess but with the same coffee flavor. As for the Truffle, this is basically the same ingredients, only thing is when Truffle is assembled, normally the cake is cut into pieces, then custard is poured in layers and sometimes fresh fruits are added in the mix. I got both world in this desert, and I am happy with that. Anyway, let me show you how I made this. Let’s get started!
- 3 eggs (separated, room temperature)
- 2/3 cup cake flour (sifted: sift first before measuring)
- 1/2 cup sugar (allocate 1/3 for the egg yolk mixture, and the remaining for the egg white mixture)
- 4 tbsp Vegetable oil or any flavorless oil
- 4 tbsp milk
- 1/4 cream of tartar
- 1/2 – 3/4 tsp Coffee Powder (adjust depending on how strong you like the coffee flavor)
- 1 tsp baking powder
- Creme Mousseline or Pastry Cream
Note: Click on the photo to see description
- Mix cake flour, baking powder & coffee powder.
- Using electric mixer or wire whisk, beat egg yolks, 1/3 sugar, water and vegetable oil until pale yellow and fluffy.
- Sift the flour mixture from step 1 to the egg yolk mixture.
- Carefully fold the flour until fully incorporated and no more lumps.
- In a separate clean bowl, whisk egg whites until frothy , around 30 seconds
- Add cream of tartar and continue whisking for another 2 more minutes
- Gradually add the remaining sugar (in 3 additions to allow the sugar to dissolve)
- Continue whisking in medium speed until stiff peaks (5 more minutes). You will know if it is already stiff peaks when you turn the bowl upside down, the egg whites will not fall. The texture is stiff and glossy.
- Gradually fold the egg white to the flour and egg mixture (from step 4).
- Pour into a 6″ tube pan. Tap 3-4 times on the counter top to release the bubbles.
- Bake for 30 minutes. The sides will slowly turn brown, and it will start to lift away from the side of the pan.
- Take out from the oven, cool and invert the pan. This will avoid the cake from deflating.
Serves 6 – 8 slices
- Slice cake into 3 parts.
- Spread Creme Mousseline or Pastry Cream in between the slices, including at the top of the cake.
- Dust top with cocoa powder.
- Serve with fresh fruit or Whipped Cream on the side
Try it and let me know how it goes. Feel free to share this recipe and let’s get the community baking!♥
Good to know:
- You can keep the cake in the fridge for a week or freeze it for 2-3 months, preferably without frosting. Tightly wrap in with cling wrap, then put it inside a ziplock bag and then inside a container.
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