Coffee Cake with Cinnamon Cream

Coffee Cake with Cinnamon Cream

Coffee Cake with Cinnamon Cream

Learn how to prepare this delicious coffee cake topped with cinnamon cream: it's an easy recipe for a gourmet dessert.

November 20, 2018

Type of dish

Dietary Consideration

serves for

8

total time

1 HR 25 MIN

ingredients

Eggs
5, separated
sugar
175 g, caster (superfine)
Coffee beans
25 g, roasted, crushed
coffee
120 ml, cold, strong
butter
75 g, melted
almonds
110 g, ground
Flour
110 g
Cream
200 ml, 48% fat
Vanilla
1 pod (bean), seeds scraped out
Icing sugar
2 tbsp
Cinnamon
1 - 2 tsp, ground

Preparation

How to make coffee cake with cinnamon cream

  • Heat the oven to 180°C (160° fan) gas 4.
  • Grease a 23cm|9" loose-based cake tin and line the base with non-stick baking paper.
  • Whisk the egg yolks with 1/2 cup sugar in a mixing bowl until very pale and thick.
  • Stir in the crushed coffee beans, coffee, butter and almonds until blended.
  • Sift in the flour and fold in gently.
  • Whisk the egg whites until firmly peaking. Gradually whisk in the remaining sugar until stiff.
  • Gradually fold into the egg yolk mixture until incorporated.
  • Spoon into the tin and bake for 10 minutes. Reduce the oven temperature to 160°C (140° fan) gas 3 and cook for a further 35-40 minutes.
  • Insert a skewer or cocktail stick into the centre of the cake - it will come out clean when the cake is cooked.
  • Cool in the tin for 5 minutes, then place on a wire rack to cool completely.

For the topping

  • Whisk the cream with the vanilla seeds until thick, but not stiff.
  • Sift in the icing sugar and cinnamon and whisk again.
  • Spread the cream on top of the cake.

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