Savor the delightful taste of our Latte Cake, a luxurious dessert that combines the aromatic essence of coffee with a rich, creamy texture. This cake features a coffee-infused sponge layered with a luscious cream filling, topped with melted white chocolate and a hint of caramelized Lotus biscuits. Every component of this cake harmonizes to create a perfect blend of flavors and textures, making it a standout treat for any coffee lover.
Why You'll Love This:
This cake is a coffee enthusiast's dream, incorporating the deep, robust flavors of espresso into both the sponge and the moistening syrup. The creamy filling is enhanced with labneh and whipped cream, offering a silky smooth contrast to the airy sponge. The final touch of white chocolate ganache adds a decadent richness, while the optional Lotus biscuit garnish introduces a delightful crunch. This cake is not only a joy to eat but also a pleasure to behold.
Perfect Occasion:
Ideal for sophisticated gatherings such as brunches, dinner parties, or as a special weekend treat. It's also perfect for celebrating milestones and birthdays for those who appreciate a coffee-themed dessert. Serve this at any event where you want to impress with a dessert that's both elegant and flavorful.
Decoration Tips:
For a stunning presentation, after applying the white chocolate ganache, sprinkle the top with crushed Lotus biscuits or drizzle with caramel for extra flair. Edging the sides with finely crushed nuts or chocolate shavings can also add a professional touch. Serve each slice on individual plates with a dollop of whipped cream and a sprinkle of cocoa powder or coffee granules.
Ingredients:
- For the Sponge:
- 4 to 5 eggs (depending on size), separated
- 1/4 cup hot water
- 1 teaspoon instant coffee
- 1 cup flour
- 1 cup sugar, divided
- 1 teaspoon lemon juice
- 2 tablespoons cornstarch
- 1 packet baking powder
- 1 packet vanilla
- 1/4 cup vegetable oil
- For the Cream:
- 1 liter milk
- 1 cup sugar
- 3 tablespoons flour
- 2 egg yolks
- 2 tablespoons cornstarch
- 1 packet vanilla
- 2 tablespoons labneh
- 1/2 packet powdered whipped cream
- 1 packet heavy cream
- For the Coffee Syrup:
- 1 cup hot milk
- 1 teaspoon instant coffee
- For the Topping:
- 160 grams white chocolate
- 1 packet cream
- Melted Lotus biscuits or chocolate for garnish
- Prepare the Sponge: Preheat the oven to 175 degrees Celsius. Separate egg whites and yolks. Beat whites with lemon juice and half the sugar until stiff peaks form. Whisk yolks with remaining sugar until light. Dissolve coffee in hot water and mix into yolks along with oil. Sift together flour, cornstarch, baking powder, and vanilla, and fold into the yolk mixture. Gently fold in egg whites. Pour into a lined 20 cm square pan and bake for about 25 minutes.
- Make the Cream: Heat milk, sugar, flour, cornstarch, and egg yolks in a saucepan until thickened. Remove from heat, add vanilla, and let cool, then refrigerate covered. Once cool, whip with labneh, powdered whipped cream, and heavy cream until smooth.
- Assemble the Cake: Slice the cooled sponge horizontally. Combine hot milk and coffee for the syrup and brush over sponge layers. Spread cream between layers and on top. Chill in the fridge.
- Prepare the Topping: Heat the cream until just before boiling and pour over white chocolate to melt. Spread over the chilled cake. Garnish with melted Lotus or chocolate.
Enjoy this indulgent Latte Cake, perfect for any occasion where coffee and dessert are equally celebrated!