Portuguese coffee buttercake
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Portuguese coffee buttercake
  Portuguese    Coffee    Cakes  
Last updated 6/12/2012 12:52:21 AM. Recipe ID 14063. Report a problem with this recipe.
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      Title: Portuguese coffee buttercake
 Categories: Cakes
      Yield: 16 servings
 
      1 c  Unsalted butter, softened
           -(no substitutions)
      1 c  Sugar
      4 lg Eggs, at room temperature
      1 ts Vanilla extract
  1 1/2 c  All-purpose flour
    1/4 ts Salt
           Coffee Buttercream
    3/4 c  Milk
      6 lg Egg yolks
      1 c  Sugar
      4 ts Instant coffee powder
      1 tb Vanilla extract
      2 c  Unsalted butter, softened
           -(no substitutions)
 
  Prep time:  1-1/2 hours plus cooling Baking time: 10 to 12 minutes per
  batch
  
  Cake Wafers
  
  Cake wafers:  Preheat oven to 350 deg. F.  Invert two (or more if you
  have them) 9-inch round cake pans; grease and flour bottoms of pans.
  
  Beat butter in mixer bowl until smooth.  Beat in sugar until light and
  fluffy.  Add eggs one at a time, beating well after each addition.
  Beat in vanilla.  Beat in flour and salt just until combined.
  
  Spread 1/3 cup batter evenly on each inverted cake pan to within 1/4
  inch of edge.  Bake 10 to 12 minutes, until lightly browned around
  edges. With long, thin metal spatula, loosen each wafer and transfer
  to wire racks to cool completely.  Repeat on buttered, floured pans
  with remaining batter to make a total of 12 wafers. (Can be made
  ahead. Stack between sheets of wax paper and cover tightly, up to 2
  days.)
  
  Coffee buttercream:  Heat milk in medium saucepan over medium heat
  just to boiling.  Meanwhile, whisk egg yolks and sugar together in
  medium bowl. Gradually whisk in hot milk.  Return mixture to
  saucepan; cook, stirring constantly, over medium-low heat until
  mixture thickens and coats back of spoon, about 6 minutes.  (Do not
  boil.) Strain through sieve into mixer bowl.  Stir in coffee powder
  and vanilla. Cool to room temperature. Beat in 2 cups butter, 1
  tablespoon at a time, beating well after each addition.
  
  To assemble, place 1 cake wafer on serving platter.  Spread evenly
  with 1/3 cup buttercream.  Add second wafer and 1/3 cup more
  buttercream; repeat with remaining wafers and buttercream, ending
  with wafer. Pipe remaining buttercream decoratively on top.  (Can be
  made ahead. Cover and refrigerate up to 24 hours.)  Remove from
  refrigerator 30 minutes before serving. Makes
       16    servings.
  
  Per serving:  475 calories, g35 total fat, g21 sat. fat, mg220 chol.,
  mg63 sodium, g35 carbo., g5 pro.
  
  From:  LADIES' HOME JOURNAL (R) November, 1991, Volume 108, No. 11.
 




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Recipe ID 14063 (Apr 03, 2005)

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