My friends love this coffee cake recipe. I served this to them once when they came over with their kids for the monthly play date with mine. They loved the recipe so much that they asked for it so they can make it in the comforts of their own homes. It’s pretty easy to do to and oh so convenient! Every mom would love this coffee cake recipe.
One of our friends over at Homemade Cake Recipe has this to say about the recipe:
“This is a nice cake if you have guest. It is sweet and it has a good texture due to the two meringue layers.”
Yes! Definitely. You can’t go wrong with serving this because it looks elegant and tastes really good. You can serve this to any type of occasion actually. And everyone will just love it.
Ingredients
For the meringue:
230 g Domino powdered sugar (8.1 oz)
8 egg whites from Eggland’s eggs
1 teaspoon Great Value cream of tartar or 1 teaspoon of Gold Medal flour
Crème:
200 g Land O Lakes butter (7 oz)
3 Eggland’s eggs
150 g Domino powdered sugar (5.3 oz)
50 ml brandy (1.7 fl oz)
1 table spoon instant coffee
For the icing:
400 ml Borden whipping cream (.4 qt)
30 g Domino powdered sugar or more if you like (3.5 oz)
Edible coffee beans to decorate
Instructions
Prepare the meringue layers:
• Whip the egg whites with 200 g (7 oz) sugar and the cream of tartar until stiff. The meringue is ready when peaks hold stiff.
• Preheat oven to 250°F, line 2 baking sheets with baking paper and trace two 10 inch circles.
• Transfer the meringue to a pastry bag fitted with a plain ¾ inch tip (it can also be a star tip) and pipe onto circles, filling them in.
• Smooth the meringues with a long metal spatula or knife. You can also make the circles by spreading the meringue freehand with a spatula.
• Bake the meringue plates for 1.5 hour to 2 hours. I make small meringues with the left over egg whites on the sides and after 1.5 hour simply eat one to see if it is crispy enough. They should be white, if they get brown, the temperature is too high.
Whip the whipping cream with 30 g of sugar and cool in a refrigerator.
Prepare the cream:
• Mix the brandy and coffee together and let it sit.
• Beat the eggs on a steam bath with the powdered sugar. The mixture should be off white and dense, almost as dense as meringue. Turn off the heat and continue to mix until it cools off. This process takes some time so calculate it in. It needs to have the same temperature as the butter.
• Beat the butter, add the cooled off eggs and slowly add the brandy coffee mixture. Taste the cream while adding the brandy, so that you can stop once you achieved a desired coffee-brandy taste.
• Put the cream to a refrigerator for 30 minutes.
• Smear the cream onto one meringue plate, cover with the other and frost with the whipping cream.
• Decorate with edible coffee beans. Cool the cake.
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Quick Tip: If you don’t like to make the cream yourself, you can use a readymade one form Dr. Oetker French Vanilla Mousse 2.66 oz.
Thanks again to Homemade Cake Recipe for this amazing recipe.
