Velvet Smooth Latte Cake: A Coffee Lover’s Delight

Experience the luxurious taste of our Velvet Smooth Latte Cake, a masterpiece that rivals the offerings of high-end cafés. This cake is a symphony of delicate coffee flavors, blended seamlessly into a texture so soft, it’s like a whisper of silk on your palate. It’s been a hit with guests and is sure to impress at your next gathering!

Why You’ll Love This:

• Incredible coffee-infused flavor that’s both rich and subtle.
• Feather-light texture that melts in your mouth.
• Simple ingredients, extraordinary outcome.

Perfect Occasion: Ideal for coffee-themed parties, brunch gatherings, or as an elegant dessert at dinner parties. It’s also a lovely treat for afternoon tea sessions with friends.

Latte Sponge Cake:

Sponge Ingredients:

• 5 eggs
• 1 cup sugar
• 1 tablespoon instant coffee
• 1/3 cup hot water (using a tea cup)
• 1/3 cup vegetable oil (using a tea cup)
• 2 tablespoons cornstarch
• 1 cup flour
• 1 packet vanilla sugar
• 1/2 packet baking powder

Coffee Cream Ingredients:

• 4 cups milk
• 3 tablespoons flour
• 2 tablespoons cornstarch
• 5 tablespoons sugar
• 1.5 teaspoons instant coffee
• 1 packet vanilla sugar
• 1 tablespoon butter
• After cooling: 1 packet whipped cream powder

For Moistening:

• 1 cup milk (cup of 250 ml)
• 1 teaspoon instant coffee

For Ganache:

• 1 packet cream
• 80 g white chocolate
• 50 g milk chocolate

Preparation:

1. For the Cream: Combine all cream ingredients except vanilla in a pot. Stir over heat until it starts to thicken. Add vanilla, cover, and let it cool. The next day, add whipped cream powder and whip.
2. For the Sponge: Separate 4 egg whites. Whip until stiff and set aside. Whip the remaining egg white and 5 yolks with sugar until pale. Dissolve coffee in hot water and add, along with oil. Mix in cornstarch, vanilla, and baking powder.
3. Gently fold in whipped egg whites and flour into the mixture in two batches using a spatula.
4. Pour the batter into a square, parchment-lined baking pan. Bake in a preheated oven at 180°C until it starts to brown, then reduce heat to 160°C. Once browned, remove and let cool. Slice into three layers.
5. To Assemble: Dissolve instant coffee in a little hot water and complete with cold milk for moistening. Place the first layer in the pan, moisten, and spread cream. Repeat for the second layer. Add the final layer and moisten.
6. For the Ganache: Separate a portion of cream. Heat the larger portion, add chopped white chocolate, and stir until melted. Heat the smaller portion and add milk chocolate, stirring until melted.
7. Spread white ganache over the cake.