• This cake is neither difficult nor exacting unlike it seems to be. But for sure it is very tasty. Couldn’t be with mix of chocolate, coffee and Baileys? I think you would eat it without the frosting as well as the cake is really moist, chocolately and leaves this unforgettable Baileys’ smooth in your mouth. But you will chose the frosting for its coffee wildness and Irish nature – perfect combo not only for Saint Patrick’s Day. Enjoy!

     

    round pan 9 inch

     

     Ingredients:

    • ¾ cup canola oil
    • 1 ¼ cup sugar
    • 2 teaspoon vanilla extract
    • ½ cup buttermilk
    • ½ cup Baileys
    • 3 eggs
    • ½ cup cocoa powder
    • 2 ½ cups all-purpose flour
    • 2 teaspoon baking powder
    • ¼ teaspoon salt

     Frosting:

    • 375 g cream cheese
    • ¾ cup icing sugar
    • 1 tablespoon instant coffee (powdered)
    • ¼ cup Baileys
    • ¾ cup whipping cream

     

     

    Preheat oven to 325°F. Grease and line the pan with parchment.

    In the bowl of a stand mixer combine sugar, oil, vanilla extract, buttermilk and Baileys and mix on low speed. Add eggs, one at time. In a separated bowl stir together flour, cocoa powder, salt and baking powder. Add the flour mixture gradually to the egg-oil mixture and beat on low speed until combined. Spread batter evenly into the prepared pan. Bake for 1 hour (until the toothpick inserted into the center comes out clean). Cool in pan for 1 hour and then transfer onto wire rack to cool completely.

    Make frosting: in the bowl of a stand mixer place the cream cheese, coffee powder and icing sugar and beat on low speed 2-3 minutes until creamy. Add Baileys and gradually stir in the whipping cream and beat on medium speed 3-4 minutes until mixture is smooth and spreadable.

    Assemble the cake: split the cake horizontally at the center by carefully cutting through with a knife. Divide the frosting mixture into 3 batches and one of them set aside. Spread 1/3 of frosting on the first cake’s layer with an offset spatula. Place the next layer on top and spread with the next portion of frosting. Fit a star tip onto a pastry bag and fill the bag with the last portion of frosting. Decorate the top of the cake with many small stars. Garnish with sprinkles and fresh flowers.

    If you do not want to decorate the cake you may abandon it and leave the semi-nacked layered cake. In that case you should decrease the amount of listed frosting’s ingredients to 2/3.   


     

     

     

    Category: Layered.

    Tags: Baileys, chocolate, coffee.

  • Canneles come from French patisserie and they stem from Bordeaux region. They are small treat shaped as grooved cylinders. They have crunchy caramelized skin outsider and soft custard like inside. The core ingredient is rum, dark the best. Preparing of the dough is not complicated but we have to remember that it needs incubate time 24-36 hours. Second important thing is special mould. I use steel pan and I recommend that kind of pan. On the market are available silicon moulds but firstly the silicon smell goes on the cake and second cookies do not form the classic crunchy skin outside. The taste of this treat is great and they are really worth to be baked. Enjoy!

     

    12 canneles

     

     Ingredients:

    • 2 x ¼ cup sugar
    • 2 x ¼ cup flour
    • pinch of salt
    • 1 tablespoon instant coffee (powder)
    • 1 tablespoon cocoa powder
    • 1 ½ cup milk
    • 2 tablespoons butter
    • 1 teaspoon vanilla paste
    • 1 egg
    • 1 egg yolk
    • 2 tablespoons dark rum

     

     

     

    Place milk, butter and vanilla in a saucepan and bring to the boil. Remove from the heat and cool slightly. In a bowl bet egg and egg yolk, add salt, warm milk with butter and rum and mix until combined. Divide mixture into half. Gradually add to each part sugar and flour mixing to avoid clumps. Add coffee to one batch and cocoa to the second. Mix. Cover both bowls and place to the fridge for 24 to 36 hours.

    Grease the metal pan with melted butter (every cylinder on all surfaces) and place to the freezer. If you have separated cylinders place them all on a baking tray.

    After pre-scripted time fill cylinders with the dough to ¾ capacity. Place to the oven heated to 425°F. Rotate pan after 10 minutes. After the next 10 minutes rotate pan again and lower the temperature to 400°F. Bake for the further 20 minutes rotating the pan last time in half time. When time is over do not check cookies with a skewer and remove pan from the oven. Leave for 5 minutes in the pan then unmould and cool on a wire rack.

     

     

    Category: Cookies.

    Tags: cocoa, coffee, rum.

  • This brownies is ‘must have’ for everyone who loves chocolate and coffee. It is really hard to say which one of these tastes predominate – both are clear and intensive. Not so typical in preparing like most of brownies – we do not melt butter but very typical like most brownies in taste – chocolate-y, chewy, fudgy and moist. And with frosting with a drop of alcohol this cake fulfils your all cravings. Enjoy!

     

    brownies pan 8 x 12 inch

     

    Ingredients:
    • 1 ½ cups lightly packed dark brown sugar
    • ½ cup butter, softened
    • 4 eggs
    • 2 teaspoons vanilla extract
    • pinch of salt
    • ¾ cup all purpose flour
    • 2 tablespoons alkalized cocoa powder
    • 1 tablespoon instant coffee granules
    • 1 cup chopped nuts (walnuts, pecans or hazelnuts or mixed)
    • 1 cup dark chocolate chips

     Frosting:

    • ½ cup + 1 tablespoon sugar
    • 1 tablespoon instant coffee granules
    • 2 tablespoons Cognac
    • 2 teaspoons milk
    • 3 tablespoons butter
    • ½ cup dark chocolate chips

     

     

     

    Line the baking pan. Preheat oven to 350°F.

    In the bowl of a stand mixer fitted with the paddle attachment beat butter and sugar at medium speed until fluffy. Add eggs, one at time, beating well after each addition. Stir in salt and vanilla extract. In a medium bowl, whisk together flour, cocoa powder, coffee granules and nuts.

    Gradually add flour mixture to butter mixture, beating on low speed. Pour cake mixture into prepared pan and even the surface. Sprinkle with chocolate chips. Bake for 23 minutes. Cool in pan.

    Make frosting: place all ingredients (except chocolate chips) in a saucepan and heat until boil. Boil for 1 additional minute then remove from heat. Add the chocolate chips and stir until smooth. Pour the frosting evenly over cooled brownies. Cut into squares when the frosting has set.


     

     

     

    The recipe comes from the book 'Food 52 - baking'.

    Category: Brownies.

    Tags:chocolate, coffee.

  • They are cupcakes – muffins baked in a shape of mini brioches. The taste of coffee is very clear and dulce de leche enriches it. These flavours match each other perfectly and make very yummy composition. Cakes are soft and moist and will be very nice companion by your afternoon tea. Enjoy!

     

    12 cupcakes/muffins

     

     Ingredients:

    • ½ cup butter, soften
    • ¾  cup sugar
    • 2 eggs
    • 2 teaspoons coffee liqueur
    • 1 ½ teaspoons vanilla extract
    • 1 ½ cups flour
    • 1 tablespoon instant coffee (powder or granules)
    • 1½ teaspoon baking powder
    • pinch of salt
    • ½ cup milk
    • ½ cup sour cream
    • ½ can dulce de leche

     

     

    Line 12 – hole standard muffin pan or use silicon moulds. Preheat oven to 350°F.

    In a bowl of a stand mixer beat butter and sugar until light and fluffy. Add eggs, one at the time beating until combined. Add coffee liqueur and vanilla. In a separated bowl mix flour, coffee powder, baking powder and salt. In another bowl mix together milk and sour cream. Still mixing add flour mixture to the butter mixture in three batches alternate with milk mixture, starting and ending with flour. Fill each pan hole to the ½  of capacity. Top each cake with 1 teaspoon of dulce de leche. Top with 1 tablespoon remaining dough mixture. Bake for 22-25 minutes (until the wooden skewer inserted into the centre comes out clean). Leave in the pan for few minutes then transfer onto a wire rack to cool completely.  


     

    Category: Cupcakes/muffins.

    Tags: coffee, dulce de leche.

  • This yummy bundtcake has dual tastes which create superb composition. The flavours are clear but neither of them takes control of the cake and are the harmonious pair. To both parts of the cake has been addend alcohol – coffee and orange liqueur which is a good idea to improve and preserve the taste. I forestall your doubts – alcohol evaporates in temperature 170°F so after baking remains the taste only. The cake is moist and fresh for couple of days. Do not omit the icing on the top – it prevents the cake of drying out and complete the taste with its sweetness. Enjoy!

     

    8 cups budtcake pan

     

    Ingredients:

    • 1 cup butter, melted
    • 1 cup sugar
    • 2 teaspoons vanilla extract
    • ½ cup milk
    • 3eggs
    • 3 cups all purpose flour
    • 2 teaspoons baking powder
    • ¼  teaspoon salt
    • ¼ cup coffee liqueur (Kahlua or Tia Maria)
    • 1 tablespoon instant coffee (powder)
    • ¼ cup orange liqueur (Cointreau)
    • 1 tablespoon orange zest

    Icing:

    • 2 x ½ cup icing sugar
    • 2 tablespoons whipping cream
    • 2 tablespoons coffee liqueur

     

     

    Preheat oven to 350°F. Grease the pan and dust it with flour.

    In a bowl stir together melted butter, sugar and vanilla. In a separated small bowl slightly beat eggs with a fork. Add eggs and milk to the butter mixture and stir until combined. Add flour, baking powder and salt and mix until incorporated. Divide the prepared cake mixture in half. Add coffee powder and coffee liqueur to the first half. Mix until combined. Add orange zest and orange liqueur to the second half. Mix until combined. If the coffee dough is thicker than orange dough add 1 tablespoon milk. You should not worry if the dough looks curdled. Spoon the half of the coffee cake mixture to the prepared pan. Pour the orange mixture over it. Spoon the rest of the coffee mixture on the top. Bake for 1 hour (until the tooth pick inserted into the center comes out clean). Leave in the pan for 1 hour then transfer to the wire rack to cool.

    Make icing: beat ½ cup icing sugar with coffee liqueur until smooth. Beat the second ½ cup icing sugar with whipping cream. Try to make thick but still liquid icing. Pour the icing over the top of the cake alternate both tastes.


     

    Category: Tea- and bundtcakes.

    Tags:coffee, orange.

  • It is a simple but sophisticated cake perfect for teatime. Shortbread like base, coffee filling and nutty topping. Tart like but not exactly. The base do not need to be cooled or rolled, the filling is just whisked with a fork and top’s decoration simple but spectacular. Strong coffee taste, could not be perfect for children (mine did not like) but adults, especially coffee fans will be pleased. Enjoy!

     

    8 inch x12 inch rectangular pan

     

     Ingredients:

    • ½  cup +1 tablespoon butter, softened
    • ¼  cup sugar
    • 1 ¼ cup all-purpose flour
    • ½  teaspoon baking powder
    • 2 cups pecans

     Coffee topping:

    • 2 teaspoon instant coffee granules
    • 3 teaspoon boiling water
    • 2 eggs
    • ½ cup golden syrup or treacle
    • 1/3 cup light brown sugar
    • ¼ cup butter, melted
    • 2 tablespoon all-purpose flour

     

     

    Preheat oven to 400 °F (200°C) and grease and line pan (base and long sides).

    Beat butter and sugar with an electric mixer until light and fluffy. Stir in flour with baking powder, in two batches. Press dough over base of pan. Bake for 10 minutes. Cool in pan 10 minutes, then pour the topping. Reduce oven to 350°F.

    Make coffee topping: dissolve coffee in the boiling water in a medium heatproof bowl. Whisk in eggs, syrup (treacle), sugar, butter and flour until combined. Pour topping over slightly cooled base. Scatter pecans over topping in a single layer. Bake slice for about 25 minutes or until set. Cool in pan before cutting.

     

     

     

     

    The recipe comes from AWW 'The baking collection' book.

    Category: Tea and bundt cakes.

    Tags: coffee, pecans.

  • Dacquoise is a French dessert made of two hazelnut meringue layers and coffee cream in between. Hazelnut meringue reminisces macarons like structure because is made of egg whites and hazelnuts meal (you can use almond meal as well). They are crunchy outside and chewy inside. Coffee cream is traditional prepared as ‘creme patisserie’ (homemade custard like) with whipped cream. I decided to make it a little easier and replaced custard with mascarpone cheese which did not decrease neither texture nor taste. The whole dessert is very delicious. Enjoy!

     

    two baking sheets

     

     Ingredients for meringue layers:

    • 250 g hazelnuts
    • ½ cup + 2 tablespoons icing sugar
    • 6 egg whites
    • 200 g caster sugar
    • 1 tablespoon corn starch
    • pinch of salt

    Cream:

    • 8 dried dates
    • 250 g mascarpone cheese*
    • 350 ml whipping cream
    • 3-4 tablespoons icing sugar
    • 1 tablespoon instant coffee (powder)
    • 2 tablespoons coffee liquor (I used Kahlua)

     

    * use real Italian mascarpone cheese without corn starch

     

    Preheat oven to 400°F (200°C) and line a baking tray.

    Spread nuts on the baking tray. Roast for 10-12 minutes until starts to smell pretty. Remove nuts from the oven and place them in a sheet of paper towel. Peel their skin off by scratching one by another throw the towel. Process in a food processor until meal. In a medium bowl mix them with icing sugar and corn starch.

    Preheat oven to 300°F (150°C). On two sheets of parchment paper draw two circles using dinner plate as a stencil (the diameter about 9 inch). Place paper sheets onto baking trays.

    Beat egg whites and salt with an electric mixer until stiff peaks form. Gradually add sugar (1 tablespoon at the time) and beat on high speed until stiff glossy mixture and all sugar consumed. Turn off the mixer and fold in nuts with icing sugar. Mix gently with rubber spatula. Divide mixture into half and spread each portion on baking sheets on drawn circles. Bake for 45 minutes. Check the meringues after 15 minutes, if they get brown to quickly decrease oven temperature to 285°F. Meringues are ready if they are dry to the touch and could be easy removed from paper. Turn off the oven and leave them inside to cool for at least 3 hours or overnight.

    Make cream: blend dates until thick paste. Add some water to have thick but liquid mixture. Whip the cream until stiff peaks. Gradually add (1 tablespoon at the time): mascarpone cheese, 2 tablespoons dates’ paste, icing sugar, coffee powder and liquor.

    Gently remove meringues off the paper. Place one on the serving plate. Fill the piping bag ended with star (1M) nozzle with the coffee cream. Pipe large rosettes on the meringue layer, one by one. If some cream left pipe the second layer on made rosettes.  Cover with the second meringue layer and dust with cocoa powder. This dessert is the best on the next day as the meringues get slightly moist and are easy to slice.

     

     

    Category: Meringues/macarons.

    Tags: coffee, dates, glutenfree, hazelnut, mascarpone.

  • There are quite big and thick shortbread cookies. Rolling is not needed and preparing is easy and quick. The whole dough is baked in tart pan, cut after baking and ready to eat. The taste of coffee is subtle so these cookies will be liked by children as well especially if they see chocolate edge. Enjoy!

     

    12 pieces

     

    Ingredients:

    • 1 tablespoon instant coffee (powder or granules)
    • 1 tablespoon boiling water
    • ¾  cup softened butter
    • 2/3 cup sugar
    • 1 teaspoon vanilla extract
    • pinch of salt
    • 1 ¾  cup flour
    • 2 ounces (60 g) dark chocolate
    • 1 tablespoon turbinado sugar

     

    In a small cup stir together coffee and boiling water until coffee has dissolved. Set aside to cool to room temperature.

    In the bowl of a stand mixer place the softened butter and sugar and beat until light and fluffy. Stir in coffee, vanilla extract and salt, mix together. Add flour and mix on low speed until the dough comes together. Transfer dough to a 9 inch tart pan and press to evenly fill up  bottom and sides. Cover and let cool in the fridge for 1-2 hours.

    Preheat oven to 350°F. Using a knife score dough into 12 wedges and prick all over with a fork or wooden skewer. Bake for 30 minutes until light brown and set in the center. Remove from oven and recut into wedges. Let cool on a wire rack.

    Melt the chocolate in a double boiler or microwave. One by one dip widest end of each cookie in chocolate and sprinkle with turbinado sugar. Set aside until chocolate is set.


     

    This is Laura Kasavan's recipe from the magazine 'Bake from Scratch - Holiday Cookies'.

    Category: Cookies.

    Tags:chocolate, coffee.

  • This is a perfect cake for all autumnal occasions such birthday or family dinners. Autumnal tastes and colours merge together and as a result is the bonus of pretty decoration on the table. Four layers of cake and everyone velvety, moist and strong in colour. Pumpkin sponge is lightly spicy and coffee sponge is intensive and aromatic. Very fluffy frosting based on Swiss meringue binds everything with clear caramel taste in perfect autumn whole. Enjoy!

     

    2 x 2 round sandwich pan 8 inch

     

    Coffee sponge:
    • 1 ¼ cups + 1 tablespoon cake flour
    • 7 tablespoons plain malted drink (powder)
    • 1 tablespoon cocoa
    • ½  teaspoon baking soda
    • 1 2/3 teaspoon baking powder
    • 2/3 teaspoon salt
    • 100 ml  canola oil
    • 1 ½ cups granulated sugar
    • 1 egg yolk
    • 1egg
    • 1i ½  teaspoon vanilla ekstract
    • 240 ml milk
    • 160 ml strong hot brewed coffee

    Pumpkin sponge

    • 1 ½ cups + 1 tablespoon cake flour
    • 2/3 teaspoon baking powder
    • 1 teaspoon pumpkin pie spice
    • 1/3 teaspoon salt
    • 140 ml  canola oil
    • 1 cup firmly packed brown sugar
    • ½ cup granulated sugar
    • 1 egg yolk
    • 2 eggs
    • 320 ml pumpkin puree

    Frosting:

    • 5 white eggs
    • 1 1/3 cup dark brown sugar
    • 500 g mascarpone cheese at room temperature

     

    Coffee sponge: grease and line baking pans. Preheat oven to 325°F.

    In a medium bowl mix together flour, malted drink powder, cocoa, baking powder, soda and salt.

    In the bowl of a stand mixer fitted with the paddle attachment beat oil and sugar at medium speed until light and fluffy. Add egg, egg yolk and vanilla extract, mix. Gradually add flour mixture to oil mixture alternately with milk, in three batches, beginning and ending with flour mixture, beating just until combined after each addition. On the end add hot brewed coffee and mix together only 30 seconds. Divide the dough evenly between prepared pans. Bake for 25-30 minutes (until a wooden pick inserted in center comes out clean). Cool sponges in pans for 15 minutes then transfer to a wire rack.

    Pumpkin sponge: grease and line baking pans. Preheat oven to 325°F.

    In a medium bowl mix together flour, baking powder, salt and spices. In the bowl of a stand mixer fitted with the paddle attachment beat oil and sugar at medium speed until light and fluffy. Add eggs and egg yolk, one at the time. Mix until combined. Add flour mixture in two batches, mix together. Add the pumpkin puree, mix until incorporated. Divide the dough evenly between prepared pans. Bake for 25-30 minutes (until a wooden pick inserted in center comes out clean). Cool sponges in pans for 15 minutes then transfer to a wire rack.

    Frosting: place egg whites and sugar in the bowl of a stand mixer. Whisk together by hand until combined. Heat the saucepan with small amount of water and place the bowl on top of the saucepan to create double-boiler. The bottom of the bowl should not touch the water. Whisk the mixture in the bowl by hand electric mixer until the mixture reaches the temperature of 168°F. Transfer the bowl to the stand mixer and beat meringue on high speed until the bowl returns to the room temperature (about 8-10 minutes). The mixture should be stiff and glossy. Add mascarpone cheese, one tablespoon at the time, still mixing. When the frosting is ready set aside 2 tablespoons of meringue buttercream. Place the first layer of the cake on the serving plate and spread ¼ of the frosting on it. Cover with second cake layer alternate coffee and pumpkin sponges. Repeat with the remaining frosting and sponges. Last ¼ part of the frosting spread on the top and sides of the cake. Place in a piping bag previously hold 2 tablespoons of frosting and make decorations on the top. The bottom part of sides finish with chopped pecans or walnuts.


     

    Category: Layered.

    Tags:caramel, coffee, pumpkin.

  • Delicious, autumnal cheesecake connecting the pumpkin and coffee flavours. It is very creamy and delicate, perfectly matches the October mood. The tastes of pumpkin and coffee are well detectable and create harmonious composition. The topping of whipped cream makes every bite melting in your mouth like a sip of pumpkin latte. Very yummy dessert. Enjoy!

     

    You should make this cheesecake a day before because it must spend the night in the fridge to become proper structure.

    round spring pan 9 inch

     

     Base:

    • 170 g tea biscuits
    • ¼ cup butter, melted
    • 1 tablespoon cocoa powder

    Pumpkin layer:

    • 250 g cream cheese
    • 1/3 cup sugar
    • 1 cup pump kin puree
    • ½ cup whipping cream
    • 2 eggs
    • 1 teaspoon pumpkin spice
    • 1 tablespoon corn starch

    Coffee layer:

    • 250 g cream cheese
    • 1/3 cup sugar
    • 2 tablespoon instant coffee (powder or granules)
    • ½ cup whipping cream
    • 2 eggs
    • 1 tablespoon coffee liqueur (I used Kahlua)

    Topping:

    • 1 tablespoon instant coffee (powder or granules)
    • 100 ml whipping cream

     

     

    Make the base: process biscuits in the food processor until very fine (sand texture). Add cocoa powder and melted butter and mix until well incorporated. Line the bottom of a spring pan with parchment paper. Spoon the mixture evenly pressing lightly with a spoon. Let it cool in the fridge.

    Make pumpkin layer: In a bowl of a stand mixer beat all ingredients until smooth mixture form.

    Make coffee layer: heat the cream until hot and stir in the coffee powder. Mix until smooth. Let cool slightly. In a bowl of a stand mixer beat remaining ingredients until smooth mixture form. Add coffee with cream, mix shortly.  

    Cheesecake will be baked in water bath (bain-marie) so wrap the spring pan filled with biscuit base  in two pieces of aluminium foil. Spoon the cheese mixture over the biscuit base, alternating pumpkin and coffee layer (one ladle of each at the time). You may mix them with wooden skewer for marble effect. Place the pan in a bigger pan filled with hot water to the half-way of spring pan sides. Place both pans together in hot oven (325°F) and bake for 1 hour. The cheesecake have to be set on its whole surface, if is not bake it longer. Once is baked remove from bigger water pan, waste the aluminium foil and place cheesecake in pan in the fridge for overnight.

    Next day remove cheesecake from the pan and place on a cake stand. Dust with coffee powder and whipped cream rosettes. Store in fridge.

     

     

     Category: Cheesecakes.

    Tags: coffee, pumpkin.

  • Madeleines are small French cookies shaped as shells. They are not flaky, rather are kind of small sponges, fluffy and soft. The taste could be modified by a wide range of additional ingredients. I decided for rose and coffee. They are both yummy, try!

     

    24 cookies

     

    Ingredients:

    • ½ cup butter, melted
    • ¼ cup sugar
    • 2 eggs
    • 2 tablespoons honey
    • 30 ml milk
    • ¾ cup all purpose flour
    • 1 teaspoon baking powder
    • 2 teaspoons pure rose extract
    • few drops pink food colouring
    • 1 tablespoon coffee granules brewed in 1 tablespoon hot water

     

     

    Melt the butter and cook for few minutes until light brown in colour. Set aside to cool.

    In a bowl of a stand mixer bet together eggs and sugar until light and fluffy. Stir in milk and liquid honey. Add flour, baking powder and butter, mix until combined. Divide the dough in two. Add rose extract and pink colour to the first half, mix. Add brewed coffee to the second half, mix. Place both mixtures in the fridge for overnight.  

    Next day preheat oven to 375 °F. Grease madeleine pans with butter and dust with flour. Fill each hole with dough to the ¾. Bake for 10-12 minutes until rise and light brown in colour. Cool on a wire rack.


     

    Category: Cookies.

    Tags:coffee, rose.

  • I suppose everyone knows Italian Tiramisu dessert. This cake is that dessert shaped as a cake and includes the whole essence of it: coffee, booze and mascarpone cream. Light coffee sponge is soaked with coffee and rum and layered with mascarpone cream and coffee jelly. The top and sides are covered with the same frosting and dusted with dark cocoa powder. The cake is a sophisticated, subtle, tasty treat and matches perfectly with... a cup of coffee. Enjoy!

     

    springpan ø 9 inch

     

    Sponge:

    • 5 eggs (separated whites and yolks)
    • ¾ cup (150 g) sugar
    • ½ cup (80 g) all purpose flour
    • ½ cup (95 g) cornstarch (corn flour)
    • 1 ½ tablespoons instant coffee (granules or powder)
    • 1 tablespoon hot water

     Coffee jelly:

    • 1 ½ tablespoons gelatine
    • 300 ml water
    • 2 tablespoons sugar
    • 1 tablespoon instant coffee (granules or powder)

     Soak:

    • 3 tablespoons instant coffee (granules or powder)
    • 3 tablespoons hot water
    • 50 ml rum
    • 1 teaspoon pure almond extract

     Frosting:

    • 500 g mascarpone cheese
    • 150 ml whipping cream
    • 8 tablespoons icing sugar
    • 2 tablespoons finely grated dark chocolate

     Decoration:

    • 3 tablespoons dark cocoa

     

     

    Coffee jelly: Place gelatine in a small bowl and cover with cold water. Set aside for 5 minutes until blooms. Heat gently softened gelatine  in a double boiler or microwave and stir to dissolve. In a saucepan place water, coffee and sugar and heat until dissolved.  Stir liquid gelatine in warm coffee. Pour jelly into silicon round mould similar size to your spring pan. You can use also another round like shape – I made a flower. Place in the freezer for 2-3 hours until set.  

    Sponge: preheat oven to 350°F. Line the bottom of the pan with parchment paper.

    In a bowl of a stand mixer beat egg whites until soft peaks form. Add sugar gradually beating continuously. In a small bowl mix together coffee powder and hot water until dissolved. Add the coffee mixture to egg yolks and mix until combined. Gradually add coffee yolks to the sugar – whites foam beating with lower mixer speed. Stop the mixer once well incorporated. Mix in both flours in few batches stiring gently with rubber spatula. Pour the cake mixture into prepared pan and bake for 20-25 minutes (until the wooden skewer comes out clean). Cool in pan.

    Soak: stir coffee powder in hot water until dissolved. Mix in rum and almond extract (instead of them you can use Amaretto almond liqueur).

    Mascarpone cream: beat cream with icing sugar until stiff. Gradually add mascarpone cheese beating gently until cheese lasts.

    Cut the cooled sponge horizontally into three layers. Set aside 3-4 tablespoons of prepared mascarpone cream to decoration. Place the first layer of sponge on the plate and brush with soak. Spread with ¼ mascarpone cream and sprinkle with grated chocolate. Cover with the second layer, brush it with soak and spread thinly with mascarpone cream. Remove the coffee jelly from the mould and place on the sponge. Cover with ¼ mascarpone cream ans sprinkle with grated chocolate. Cover with the last sponge and brush it with soak. Spread the remaining mascarpone cream on the top and sides of the cake. Place the saved cream in a piping bag with plain tip (nozzle) and pipe small bubbles on the top of the cake. Cocer sides of the cake with dark cocoa powder. Dust gently the top with dark cocoa.


     

    Category: Layered.

    Tags:chocolate, coffee, mascarpone.

  • I named this cake tiramisu cheesecake because it is a cheesecake variation of that popular Italian dessert. The cheese layer coffee flavoured is delicate and creamy but clear in taste. On the top is placed cloud of mascarpone cheese and whipped cream which is light and complements the whole taste. This dessert is very yummy, subtle and sophisticated. I think it is the one of top cheesecakes on my blog. Enjoy!

     

    You should make this cheesecake a day before because it must spend the night in the fridge to become proper structure.

    round spring pan 9 inch

     

     Base:

    • 170 g tea biscuits
    • ¼ cup butter, melted

    Cheesecake:

    • 500 g cream cheese
    • ¾  cup sugar
    • 2 tablespoons instant coffee (powder or granules)
    • ½ cup boiling water
    • ½ cup whipping cream
    • 3 tablespoons coffee liqueur (I used Kahlua)
    • 3 eggs

    Cloud:

    • 250 g mascarpone* cheese
    • 250 ml whipping cream
    • 5 tablespoons icing sugar
    • 1 tablespoon cocoa powder

    * use real Italian product (without corn starch)

    Make the base: process biscuits in the food processor until very fine (sand texture). Add melted butter and mix until well incorporated. Line the bottom of a spring pan with parchment paper. Spoon the mixture evenly pressing lightly with a spoon. Let it cool in the fridge.

    Make cheesecake: dissolve coffee in boiling water. Heat the cream gently and stir in the coffee liquid. Let cool slightly. In a bowl of a stand mixer beat remaining ingredients until smooth mixture form. Add coffee with cream, mix shortly. Cheesecake will be baked in water bath (bain-marie) so wrap the spring pan filled with biscuit base  in two pieces of aluminium foil and place in a bigger pan filled with hot water to the half-way of spring pan sides. Pour the cheese mixture over the biscuit base. Place both pans together in hot oven (325°F) and bake for 1 hour. The cheesecake have to be set on its whole surface, if is not bake it longer. Once is baked remove from bigger water pan, waste the aluminium foil and place cheesecake in pan in the fridge for overnight.

    When the cheesecake is in the oven make cloud: place gelatine in a small bowl and cover with cold water. Set aside for 5 minutes to bloom. Beat cream until stiff peaks. Add mascarpone cheese and sugar and beat on lower speed until incorporated. Heat gelatine gently in a double boiler or microwave until dissolves, not boil. Stir one tablespoon mascarpone mixture in liquid gelatine and mix. If the mixture is smooth add to the bowl with creamed mascarpone and mix immediately. Pour the cloud mixture into silicon mould at will and place in fridge for few hours or overnight. Before removing from mould freeze for 30 minutes in freezer. If you do not have proper mould may pour the mascarpone mixture direct over cooled cheesecake and place in fridge for overnight.

    Next day remove cheesecake from the pan and place on a cake stand. Remove frozen cloud from the mould and place on the top of cheesecake. Dust with cocoa powder. Store in fridge.

     

     

     Category: Cheesecakes.

    Tags: coffee, mascarpone.

  • This is simple tea cake for everyday or weekend tea time. The cake is quick in preparing and does not require any special skills or props. At the same time is very tasty and eye-catching with its apricots pattern on the top. Moist and fluffy, will be fresh for few days (well, two at least.. so long we hosted it). The caramel flavour with subtle hint of coffee perfectly matches with sour-sweet fruits. If you cannot find apricots plums or plumcots (hybrid of plum and apricot) will work great too. Enjoy!

     

    spring pan ø 8 inch

     

     Ingredients:

    • ¾ cup butter
    • 1 1/3 cup firmly packed brown sugar
    • 4 large eggs
    • 180 ml sour cream
    • 2 cups minus 2 tablespoons  all purpose or cake flour
    • 2 teaspoon baking powder
    • 1 tablespoon instant coffee powder (you can omit it if do not like)

    Apricot layer:

    • 500 g apricots
    • 1/3 cup butter
    • ½ cup firmly packed brown sugar

     

    Preheat oven to 340°F (170°C). Line bottom of the pan with parchment paper.

    Prepare apricots: in a medium saucepan place butter and sugar and heat until butter melted and sugar dissolved. Wash, halve and pit apricots. Add fruits to the caramel syrup and cook for 3 minutes until soften. Transfer apricots to the spring pan and place on the bottom cut side down. Sprinkle with 2 tablespoons caramel syrup. Reserve remaining syrup.

    In the bowl of an electric mixer beat butter and sugar until light and fluffy. Add eggs (one at the time) and mix together. Add sour cream, mix together. In another bowl mix together flour, baking powder and coffee powder. Gradually add the flour mixture to the butter mixture and mix until all ingredients well incorporated. Spoon the cake mixture to the pan over apricots layer. Work carefully in order not to move fruits. Bake for 1 hour and 25 minutes (until the wooden skewer inserted into center comes out clean). Remove from the oven, leave in pans for 1 hour then transfer to a plate upside down (apricots now must be on the top). Before serving pour remaining caramel syrup over the top.


     

    Category: Fruit cakes.

    Tags: apricots, caramel, coffee.