Cake With Coffee Cream&Raspberry

 


  • 1 teaspoon instant coffee
  • 8 eggs
  • 8 coffee cups granulated sugar
  • 6 coffee cups of flour
  • 1 teaspoon vanilla

For sauce:

  • 1 cup frozen raspberries
  • 1 cup raspberry jam

For the coffee cream:

  • 2.5 cups of fresh cream
  • 0,66 LB of white chocolate
  • 3.5 tablespoons of instant coffee

To prepare the sauce, puree the raspberries through a strainer.

Pass the raspberry jam through a strainer and mix it with the raspberry puree and whisk well.

Leave the mixture in the refrigerator overnight.

To prepare the coffee cream, leave the fresh cream in the refrigerator overnight.

Mix three-quarters of a glass of cream, white chocolate and coffee in a steel saucepan.

Cook on low heat until melted and leave to cool.

Beat the remaining cream with a mixer.

Add about a spoonful of the cooled chocolate mix and thin it by whisking constantly.

Add the remaining cream and mix well.

Let sit in the refrigerator for about six hours until solidified.

To prepare the cake, dissolve the coffee in a teaspoon of hot water.

Beat the eggs with the sugar.

Add the flour, vanilla, ground hazelnuts and melted coffee and continue whisking until it becomes foamy.

 Pour it into a greased baking mold and bake in the oven preheated to 352 degrees.

After cooling, cut the cake into three widthwise.

Spread a cup of raspberry sauce on each of the two cakes and leave for 20 minutes.

Then spread about a cup of coffee cream and place the two cakes on top of each other.

Complete the top row with the remaining cake.

Cover the top and sides of the cake with the remaining cream and refrigerate for at least 8-10 hours.

Garnish the top of the cake with fresh raspberries and serve by slicing.

 ENJOY YOUR MEAL


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