Coffee cream cake
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Coffee cream cake
  Coffee    Bundt    Cakes    Alcohol    Creams  
Last updated 6/12/2012 1:17:13 AM. Recipe ID 47489. Report a problem with this recipe.
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      Title: Coffee cream cake
 Categories: Bundt, Cakes, Alcohol
      Yield: 10 Servings
MMMMM----------------------PATTI - VDRJ67A---------------------------
      5    Eggs; room temperature
      1 c  Sugar
    1/2 ts Instant coffee powder
      3 tb Water; boiling
      1 ts Vanilla
      1 c  All purpose flour; sifted
      1 ts Baking powder
      2 c  Whipping cream
      2 tb Sugar
    1/4 c  Coffee; very strong cold
      2 tb Coffee liqueur
           Walnut; chopped, toasted
           Chocolate coffee beans
  Preheat oven to 350~. 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 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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Recipe ID 47489 (Apr 03, 2005)

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