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Coffee cream cake

Coffee cream cake

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For the countertop mix the egg whites with a pinch of salt then add the sugar and mix until you get a hard and shiny foam. Add the flour mixed with the starch and coconut and mix lightly from the top of the game with a spatula so as not to leave the egg whites. Wallpaper a 35/25 cm tray with baking paper and bake the top in the preheated oven for 20 minutes. Let the countertop cool.

For the cream mix the yolks with the sugar, ness, vanilla pudding, coffee and hot milk then put on low heat stirring constantly until thickened. Let the pudding cool. Mix the foam butter then gradually add a tablespoon of chilled pudding and mix until you get a fluffy cream. Spread the cream over the counter and leave it to cool until the cream is completely hardened.

Melt the chocolate with the whipped cream and honey then spread the icing over the cake and put it in the cold until the icing is completely hardened.

Coffee cream cake and biscuits

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Gluten-free biscuit cake made of: biscuits, eggs, butter, sugar, cocoa, chocolate, ginger. Ingredients: 250 g gluten-free biscuits 4 egg yolks 200 g butter 200 g powdered sugar 200 ml concentrated coffee 1 tablespoon cocoa or nes 30 g dark chocolate 2-3 cm fresh ginger 1 vanilla bean Preparation: Mix […]

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Coffee Cream Cake - Recipes

Let's sweeten up. This time with coffee flavor. As you have already noticed from the recipes posted, I really like the aroma of coffee and it seems to me that this diet goes great with sweets. So I suggest you try this cream too. The top is not tolerated, so if you don't want to use tolerated foods, just replace the face cream with a starch-free, cheese-based one.

Cruise Phase (PL, PP), Consolidation, Definitive Stabilization

Wheat ingredient:

-4 eggs (you can put 4 egg whites and only 2 yolks)

- 150 g defatted Greek yogurt

Cream ingredients:

- 3 lg of fine skimmed cheese

Countertop preparation:

Separate the egg whites from the yolks. We mix the latter with yogurt, oat bran, skimmed milk powder and powdered sweetener and mix. Add the lemon essence and baking powder and set aside until you beat the egg whites hard.

Integrate the egg whites into the composition with the yolks, stirring from top to bottom (and not clockwise, so that the composition remains aerated). Spread the composition on silicone sheet or baking paper (greased with olive oil if you are afraid it will stick) in the oven tray and bake at 180 degrees for about 20 minutes.

Remove and leave to cool.

Cream preparation:

Beat the whole eggs with the cheese until smooth, and then add the sweetener. In another bowl, mix the coffee with the starch. Pour the coffee over the eggs and put the pot on low heat. We always mix in the cream so that it doesn't stick. It takes about 5-8 minutes for it to thicken. Leave to cool (stir occasionally because it peels on top).


Cut the top into three parts and grease each sheet with cream and leave in the fridge for about 30 minutes.

Coffee syrup cake

1. For the top, beat the egg whites with a third of the amount of sugar, and the yolks are rubbed with the rest of the sugar until a white cream is obtained. Add egg white foam to this cream.

2. The flour, baking powder, starch and cocoa are mixed and sifted in the mixture from point 1. Mix gently and not for long because the top will fall off. Pour into a form greased with butter and lined with flour and bake for 20 minutes.

3. Make the syrup by boiling the water with the sugar and vanilla sugar and, after it has melted, add the coffee. Set it aside. Prepare the cream for which the starch is dissolved in a little cold milk, and the rest of the milk and the caster and vanilla sugar are put on the fire. When it boils, remove from the heat and add the starch. Put it back on the fire for a boil, remove from the stove and stir vigorously to cool. Then beat the cream and mix in the boiled cream.

4. The top is cut in two parts, one is placed on a plate and syruped with coffee syrup. Put half of the amount of cream, place the second tray that is syruped and finish with the rest of the cream. Leave to cool for 3 hours and serve sprinkled with sifted cocoa and chocolate syrup.


In this post you will find special recipes for cakes and coffee cakes, desserts that you will fall in love with if you love its aroma and taste. Are recipes for cakes and cakes with coffee ideal for the holidays, festive meals or simply for the simple treat with a special dessert.

If you want to use coffee in desserts the recipes below will show you how to do this.

You will find recipes for homemade cakes and coffee cakes, with simple ingredients, easy to buy. The combination of coffee and chocolate seems perfect to me and you will find it in many recipes. The coffee creams are fine, delicious and aromatic and turn an ordinary dessert into a very tasty one.


Coffee cake

We prepare the worktop first. Mix the egg whites with a pinch of salt and gradually add the sugar alternating with water and continue mixing until you get a hard and shiny foam. Then add the yolks mixed with the oil and mix again. At the end, incorporate the flour mixed with cocoa and coffee, using a spatula and mixing with light movements so as not to leave foam.
Pour the composition in a tray lined with baking paper and put in the preheated oven at 175-180 degrees for 25-30 minutes (check with a toothpick if the top is baked)
Mix the yolks with the sugar until it doubles in volume. Add two tablespoons of liquid coffee and mix quickly. Put the yolk mixture in a heat-resistant bowl and add the rest of the coffee, stirring quickly again. Put the pot on the fire and stir until it thickens like a pudding. (At first it will make a little foam but don't be scared, it's ok, keep stirring until it thickens)
Remove from the heat and let cool.
Separately, mix the soft butter until it becomes creamy and gradually add the coffee cream, mixing each time.

Cut the top in half. Place the first sheet on a countertop and syrup it with half the amount of syrup.
Grease the top with three quarters of the cream and place the second sheet that you syrup with the rest of the syrup.
Mix the whipped cream until it hardens and add the cream left aside.
Grease the second sheet with this cream and scrape the dark chocolate over it.
Refrigerate until the next day, at least 3 hours before serving.

  • Tray used by me: 25/35 cm
  • To cut the cake into slices, use a sharp knife passed through hot water

Ingredients Walnut and coffee cake

250 gr butter at temp. room
250 gr sugar
250 gr nut
200 gr white flour
1 sachet of baking powder
6 eggs (egg whites only)

Butter cream

200 gr butter at temp. room
200 gr powdered sugar
1 tablespoon instant coffee (dissolved in a tablespoon of rum)
1 tablespoon cocoa
200 g walnuts

Preparation Walnut and coffee cake

  1. Rub the butter with the mixer until it becomes creamy. Add sifted flour with baking powder and ground walnuts together with sugar. Mix well.
  2. Beat the egg whites from the 6 eggs with a pinch of salt.
  3. Incorporate the foam into the dough in 4 tranches, mixing lightly with a spatula, from top to bottom, so that the dough remains as fluffy as possible.
  4. Grease a pan with butter and line with flour. Pour the dough into the pan and level.
  5. Put the tray in the oven at 180C for 30-35 minutes. Do the toothpick test to make sure it's ready.
  6. Allow the countertop to cool completely.
  7. Until then, fry the walnuts at 180C for 10 minutes, stirring 2-3 times in it. Take it out on a clean towel and rub it between your palms to clean the shells. Chop the walnut with a knife.
  8. Rub the ingredients from the cream (except the walnut) with the mixer until the composition is frothy.
  9. Put the cream on the counter and level. Sprinkle toasted walnuts on top.

5. Cake with walnuts and coffee

How to make the perfect cream for coffee cake?

The cream is also very easy to make. I opted for a boiled cream, as I did in the recipe for cabbage with cream, I just added instant coffee to it. Use a good quality instant coffee, if it can be espresso the better. The final taste of the cake depends on the quality of the coffee. To aerate it we use unsweetened natural whipped cream from Ladorna. It's my favorite cream and I like it because it's natural and tasty. In addition, it always beats very well, provided it is well cooled.

To keep its shape, I added a little gelatin to the cream. This will thicken the cream just enough to cut the coffee cake nicely. But it will not have the jelly texture. However, for this reason you must keep in mind that the cake must be refrigerated for at least 4 hours. It would be best to prepare it in the evening and serve it the next day. You can decorate it as you wish, with a little whipped cream, cocoa or chocolate. I opted for some chocolate decorations that fit perfectly. It is a wonderful cake that will definitely be to your taste!

Crispy cake with nuts and coffee cream

Here is what I thought for this Easter year: I will put in the coming days and throughout Holy Week many recipes for cakes and sweets for Easter, to change the traditional cake and classic cakes. Also, you will have more appetizers and new side dishes to choose from. In terms of appetizers, we have already started with spinach roll with leurda and cheese and salad with leurda and sana sauce.

The series of cakes has already started with the Danube Waves cake, the Coconut Cubes, the Kugler Cake and the Chocolate Wrapped Cake, which I told you it looks very much like a panettone in taste and appearance, so it's more than perfect for Easter.

Today's recipe is inspired by, where I also told you that there are many, fine and new recipes for sweets of all kinds, so it is a perfect source of inspiration for the Easter Holidays but also for Sunday sweets or for special occasions. Why did this cake catch my eye? Because it is a unique combination between wafer sheets, the top made of almond composition and cream flavored with coffee and cappuccino.

& # 8211 a large wafer sheet (commercially available wafer packs)
& # 8211 4 oua mari
& # 8211 250g brown sugar
& # 8211 200g walnut kernels
& # 8211 3 tablespoons breadcrumbs
& # 8211 1 cube margarine Rama Maestro (a cube has 250g margarine must be soft)
& # 8211 150g old powder
& # 8211 100g vanilla powdered sugar
& # 8211 2 yolks
& # 8211 3 tablespoons black coffee
& # 8211 a sachet of cappuccino (I used it with hazelnut flavor, but you can also use a teaspoon of ness or inka)
& # 8211 A good handful of chopped walnuts for decoration

First and foremost, heat the oven to 160 degrees and line a 35 & # 21545 cm tray with baking paper. Then separate the eggs and beat the egg whites until stiff, along with a pinch of salt. Then add the brown sugar and continue to froth for another 5 minutes, until the sugar is almost melted. Then add the yolks (the 4), one by one, mixing well after each one. Meanwhile, grind the walnuts using a special nut shredder or food processor.

After incorporating the yolks, put the ground walnut kernel and breadcrumbs and mix them with a spatula, by folding movements, from bottom to top, so that the air does not come out of the egg white foam. In the tray prepared at the beginning we put the wafer sheet (it is very easy to cut with a kitchen scissors to fit perfectly the size of the tray). Pour the egg white composition over the wafer sheet and level it with a spatula. Put the tray in the oven, on the grill in the middle and bake the cake for 20-25 minutes or until it is nicely browned. Let the countertop cool until the cream is ready.

For the cream, mix the Rama margarine, which must be soft, with the powdered sugar and the vanilla powdered sugar, until the sugar is melted. Then add the two yolks, coffee, cappuccino and mix until you get a homogeneous cream. Then spread the cream over the counter, using a slightly damp spatula. Sprinkle the chopped walnut kernel over the cream and lightly browned in a non-stick pan, without added fat.

Then put the cake in the cold overnight or 30 minutes in the freezer. I assure you that it is a spectacular cake both in taste and texture. I now show you the pictures with the final result (well, and the picture with a super nice out that Luca loves), because I know you don't have patience anymore, but please do not forget read the tips at the end of the recipe.

Now, for everything to go smoothly and for the guests to be impressed to tears and for you to be satisfied with the excellent dessert you have committed, I have to give you a few more tips:

Keep the cake in the freezer and take it out only 20 minutes before serving, it will taste excellent, crispy ice cream with nuts and coffee.

& # 8211 if you can't find wafer sheets large enough to cover the entire baking tray, you can bake the cake in a smaller tray, as long as the wafer sheet. You only need to increase the baking time by 5-10 minutes, because the layer of almonds will be thicker and therefore will need more time for baking.

& # 8211 you can replace walnuts with almonds, cream coffee with a little almond essence and walnuts from the decoration with almond flakes, which we also brown a little before. This means that it is very simple to transform the cake and give it a different taste

& # 8211 with the leftover wafer sheets (because there are several in the package and we only use one) you can make Raffaello Candies, which are composed of ground wafer sheets.

I hope you liked the recipe and that your tips were useful. Thank you for the idea of ​​presenting this recipe to the fairies from Prajituria. Good luck, my dears!


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