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Coffee Cream Cake with Coffee Meringue Filling

 
Coffee Cream Cake with Coffee Meringue Filling
63

Use meringue filling to make this rich coffee cream cake a bit lighter but still taste decadent.

Yield

16

servings

Prep

40

min

Cook

30

min

Ready

6

hrs

Trans-fat Free, Low Sodium
 

Ingredients

5 large eggs
at room temperature
1 cup sugar
½ teaspoon instant coffee
powder
*
3 tablespoons water
boiling
1 teaspoon vanilla extract
1 cup all-purpose flour
sifted
1 teaspoon baking powder
1 cup heavy whipping cream
2 tablespoons sugar
1 tablespoon instant coffee
powder
walnuts
chopped, toasted
*
chocolate curls
for decoration
*
Meringue filling:
½ cup sugar
½ cup brown sugar
*
¼ cup water
hot
½ teaspoon cream of tartar
*
3 large egg whites
1 tablespoon instant coffee
powder

Directions

To make the cake:

Preheat oven to 350℉ (180℃). Separate the eggs.

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

Dissolve the coffee powder in the boiling water. Blend in the vanilla and dissolved coffee powder.

Combine the flour and the baking powder and blend into the batter. Beat the egg whites until stiff. Fold into the batter. Turn into an ungreased 10-inch tube pan. Bake 30 minutes.

Invert the cake onto a wire rack and let stand in the pan until completely cool. Remove the cake from the pan and slice the cake crosswise into thirds.

To make the coffee-meringue filling:

Combine the sugar and brown sugar in a saucepan. Add the hot water and cream of tartar and stir to blend. Cover the pan and slowly bring to a simmer.

Uncover the pan and cook until the syrup spins long thin thread, about 15 minutes or longer. Remove from the heat.

Beat 3 egg whites until stiff. When the syrup stops bubbling, pour over the beaten whites in thin stream, add the coffee powder, beating constantly until fluffy.

Frost the cooled layers with the meringue coffee filling.

To make the frosting:

Whip the cream with 2 tablespoons sugar until soft peaks form. Add the coffee powder and beat until stiff.

To assemble the cake:

Use coffee-meringue filling to fill layers and whipped coffee-cream to frost outside of the entire cake. Chill the cake for a couple of hours.

Press the toasted walnuts onto the sides of cake and place the chocolate curls on top. Chill at least 4 hours before serving. Cut into slices and serve.

 

* not incl. in nutrient facts

Reviews

over 4 years

Meringue frosting is a great alternative for cream, it's still airy, creamy, but much lighter.

The filling of this cake was coffee meringue frosting, then we frosted the outer cake with whipped cream to give some richness. The result was absolutely outstanding, we couldn't tell the differences, and it was super decadent and rich.

It's an excellent holiday cake when we have family or friends to come over. Will be making it again :)

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Comments

lynn in ma
Leicester, MA, United States
 about 4 years ago

My, this looks wonderful. I'll have to attempt this one soon.

Nutrition Facts

Serving Size 72g (2.5 oz)
Amount per Serving
Calories 18535% of calories from fat
 % Daily Value *
Total Fat 7g 11%
Saturated Fat 4g 20%
Trans Fat 0g
Cholesterol 86mg 29%
Sodium 39mg 2%
Total Carbohydrate 9g 9%
Dietary Fiber 0g 1%
Sugars g
Protein 8g
Vitamin A 6% Vitamin C 0%
Calcium 3% Iron 4%
* based on a 2,000 calorie diet How is this calculated?

 

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