This Coffee Cake with Cream Layers is a refined dessert that balances the robust flavors of coffee with the smooth, creamy texture of mascarpone cream. Perfect for those who prefer their sweets with a hint of sophistication, this cake is not overly sweet, making it an ideal choice for a grown-up gathering or a special family dinner. Its elegant layers and coffee-infused taste offer a delightful culinary experience that’s sure to impress.
Why You’ll Love This: The combination of a light, airy sponge cake soaked in grain coffee with two distinct layers of cream—one flavored with coffee and the other plain yet rich—creates a harmonious blend of tastes and textures. The final touch of grated dark chocolate adds both a visual appeal and a satisfying crunch, making every bite a pleasure.
Perfect Occasion: This cake is an excellent option for hosting, be it a formal dinner party, a casual get-together with friends, or as a sophisticated dessert for holiday celebrations. Its elegant presentation and exquisite flavor profile make it a standout choice for any occasion that calls for something special.
Decoration Tips: The contrasting layers of cream can be enhanced with decorative swirls made with a fork or a spatula, creating a beautiful pattern on the surface. The grated dark chocolate not only adds flavor but also decorates the cake with a touch of luxury. For an extra-special finish, a few coffee beans or a light dusting of cocoa powder can elevate the presentation further.
Recipe:
Sponge Cake:
- Whip 4 egg whites to stiff peaks, gradually adding 80g of sugar until glossy. Fold in 4 egg yolks. Sift in 100g of all-purpose flour, 2 tablespoons of cornstarch, and 2 tablespoons of dark cocoa powder, gently folding to combine. Pour into a 25×25 cm pan lined with parchment and bake at 170°C (338°F) with convection for about 20 minutes.
Coffee Soak:
- Use grain coffee to moisten the baked sponge cake.
Coffee Cream:
- Dissolve 2 tablespoons of instant coffee in 1 tablespoon of boiling water; cool. Beat 250g of mascarpone cheese with 2 tablespoons of powdered sugar, gradually adding the coffee. Slowly incorporate 400ml of cold 36% cream, whipping to a thick consistency. Spread over the cooled sponge and refrigerate.
Plain Cream:
- Whip another 250g of mascarpone with 2 tablespoons of powdered sugar, then add 400ml of cold 36% cream until thick. Layer this over the coffee cream, creating decorative swirls with a fork. Sprinkle with grated dark chocolate.
Chilling:
- Allow the cake to chill in the refrigerator, ideally overnight, for the flavors to meld and the creams to set.
This Coffee Cake with Cream Layers is a celebration of flavor and texture, offering a sophisticated twist on traditional coffee desserts. Enjoy the process of creating this beautiful cake and the accolades it will surely bring from your guests.
