Coffee Cream Slice
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Coffee Cream Slice
  Coffee    Creams  
Last updated 6/12/2012 1:17:13 AM. Recipe ID 47491. Report a problem with this recipe.
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      Title: Coffee cream slice
 Categories: None
      Yield: 1 Servings
      4    Eggs; separated, plus
      2    Egg yolks
    1/2 c  Sugar
    1/2 c  Flour
    1/2 ts Baking powder
    3/4 c  Almonds; ground

MMMMM---------------------FILLING & FROSTING--------------------------
    1/4 c  Cornstarch
    1/4 c  Granulated sugar
      3 tb Instant coffee powder
  1 1/4 c  Milk
      1 c  Butter; softened, plus
      2 tb Butter
      3 tb Powdered sugar; sifted
    1/2 c  Cookie crumbs; ,coarse*
     10    Candied coffee beans
  Line a 13 x 9 inch cake pan with waxed paper; grease paper. Preheat
  oven to
      375    degrees.
  To make cake: Beat yolks and half the sugar until thick. Beat whites
  until stiff; beat in remaining sugar. Fold into yolk mixture. Sift
  flour and baking powder onto egg mixture; fold in with almonds.
  Spread batter in pan. Bake 12 to 15 minutes or until a wooden pick
  inserted in center comes out clean. Turn onto waxed paper. Peel off
  lining paper. Cool. Cut cake lengthwise into 3 strips.
  To make filling and frosting: Mix cornstarch, granulated sugar, coffee
  powder and a little milk. Heat remaining milk. Stir milk into
  cornstarch mixture; return to heat. Bring to a boil, stirring
  constantly until thickened. Cool, stirring frequently. Cream butter
  and powdered sugar until fluffy. Gradually beat in coffee sauce.
  Spread coffee cream over 2 strips of cake. Stack strips. Spread
  coffee cream thinly over cake, reserving some for decoration.
  Sprinkle with crumbs. Put reserved coffee cream into a pastry bag
  fitted with a fluted nozzle. Decorate cake with rosettes of coffee
  cream and candied coffee bean. (the picture shows the coffee bean in
  the middle of the rosette.) *The recipe doesn't specify what kind of
  cookie, but the picture looks like a shortbread cookie.

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Recipe ID 47491 (Apr 03, 2005)

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