Indulge in the Richness of Coffee with Every Bite
Crafted for coffee enthusiasts, this Latte Layer Cake combines the robust flavors of coffee with the delicate sweetness of cake, creating a harmonious blend that tantalizes the taste buds. The sponge is infused with coffee, layered with a smooth, creamy filling, and coated in a velvety frosting, culminating in a dessert that's both luxurious and comforting.
Why You'll Love This Cake
This cake is a testament to the beauty of blending coffee with dessert. Its moist, coffee-infused layers are perfectly complemented by a rich, creamy filling, offering a taste that's both sophisticated and delightful. It's a versatile cake that can elevate any occasion, from a cozy family gathering to an elegant dinner party.
Perfect for Any Occasion
Whether you're celebrating a birthday, hosting a dinner party, or just indulging in a weekend baking project, this Latte Layer Cake is your go-to choice. Its exquisite coffee flavor makes it a perfect dessert for brunches, while its elegant appearance ensures it stands out at any festive gathering.
Decoration Tips
For an exquisite finish, melt white chocolate and combine it with cream to create a glossy topping. Drizzle this over the cake, and add a touch of creativity with swirls using a skewer. For a final touch of elegance, press chopped nuts around the cake's sides and sprinkle some on top. These simple yet effective decoration tips will transform your cake into a stunning centerpiece.
Ingredients:
- Sponge Cake:
- 4 to 5 eggs (depending on size)
- 1/4 cup hot water
- 1 tablespoon instant coffee
- 1 cup flour
- 1 cup sugar
- A squeeze of lemon juice
- 4 tablespoons cornstarch
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- Filling:
- 4 cups milk
- 1 cup sugar
- 3 tablespoons flour
- 1 egg
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 2 tablespoons cream cheese
- 1/2 package whipped cream powder
- 1 package heavy cream
- For soaking the cake layers:
- 1 cup hot water
- 1 tablespoon instant coffee
- For the topping:
- 5.6 ounces white chocolate
- 1 package heavy cream
Directions:
- Sponge Cake:
- Beat egg whites with lemon juice and half the sugar until stiff peaks form. In another bowl, whisk egg yolks with the remaining sugar until light in color. Dissolve instant coffee in hot water and mix into the yolks. Sift in dry ingredients and fold gently. Finally, incorporate the egg whites carefully to keep the mixture airy. Bake in a preheated oven at 347°F (175°C) in a 20 cm pan until a skewer comes out clean.
- Filling:
- Combine milk, sugar, flour, cornstarch, and egg yolk in a saucepan. Cook until it thickens, then remove from heat, stir in vanilla, and let cool. Once cooled, mix in cream cheese, whipped cream powder, and heavy cream until smooth.
- Assembly:
- Slice the sponge cake into three layers. Soak each with the coffee mixture, spread the filling between layers, and coat the outside lightly. Chill in the refrigerator. For the topping, heat the cream (do not boil), then melt the white chocolate into it. Pour over the cake, create designs if desired, and chill for 2 hours before serving.
Enjoy this delightful creation, where every slice offers the warm embrace of coffee paired with the sweet comfort of cake.