Coffee Cream Cake

4 hours Prep: 15 minutes Cook: 30 minutes

290 calories per serving view nutrition facts

12 servings suggest servings

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Ingredients

5	large	eggs	room temperature
1	cup	sugar
1/2	teaspoon	instant coffee	powder
3	tablespoons	water	boiling
1	teaspoon	vanilla extract
1	cup	flour, all-purpose	sifted
1	teaspoon	baking powder
2	cups	heavy whipping cream
2	tablespoons	sugar
1/4	cup	coffee	very strong
2	tablespoons	liqueur	coffee flavor, such as kahlua
1	x	walnuts	chopped, toasted
1	x	coffee beans, whole	chocolate

Directions

Preheat oven to 350 degrees F.

Separate eggs.

Combine egg yolks and 1 cup sugar in large bowl and beat until thick and lemon colored, about 5 minutes.

Dissolve coffee powder in boiling water.

Blend in vanilla and dissolved coffee powder.

Combine flour and baking powder and blend into batter.

Beat egg whites until stiff.

Fold into batter.

Turn into ungreased 10-inch tube pan.

Bake 30 minutes.

Invert onto rack and let stand until completely cool.

For frosting: Whip cream with 2 tablespoons sugar until soft peaks form.

Add cold coffee and liqueur and beat until stiff.

Slice cake crosswise into thirds.

Use about 1/3 of cream frosting to fill layers and remainder to frost entire cake (save some frosting and pipe rosettes over top for garnish, if desired).

Chill until whipped cream is slightly firm.

Press nuts onto sides of cake and arrange coffee beans atop rosettes, if desired.

Chill 4 hours before serving.

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Nutrition Facts

Serving Size 103g

Amount per Serving

Calories 290 54% of calories from fat

	% Daily Value*
Total Fat 17.0g	27%
Saturated Fat 10.0g	51%
Trans Fat 0.0g
Cholesterol 145mg	48%
Sodium 48mg	2%
Total Carbohydrate 29.0g	10%
Dietary Fiber 0.0g	1%
Sugars 20.0g
Protein 5.0g	9%