Tuesday, August 11, 2009
Austrian Coffee Cake...so it said...
It's been a busy week. Satisfyingly busy. Cute little things have happened- the top news being- Kutti now has a boyfriend!.....it's easier for squirrels, isn't it? She hasn't asked me for my approval, but I think he's a handsome dude. A little shifty, the way he peers at me from around corners, but 'hey', says Kutti, as she munched on some millet, 'its tough finding a good man.' Oh, really?
I think this is the first time I've tried a recipe 'as is' from a recipe book. Though I did re-read it a couple of times- no butter, no oil, no baking powder....Will it rise on egg power alone? Yeah, it rose beautifully and then fell, spectacularly. Jesus, after that it was a matter of desperate salvaging. Even the taste wasn't worth it. With a cream crisis, this doomed recipe (I did everything by the book) and the crappy photography, the kitchen walls resounded with curses. I'm putting it up here, just as it is in that book, because.....because....well, I'm feeling contrary at the moment. Aargh. Sniff.
Austrian Coffee Cake
From Quick and Easy Desserts (may a thousand curses collectively burn it)
Oven Temperature: 180° C, 350° F, Gas 4
4 eggs, separated
1/4 cup/ 60g/ 2 oz caster sugar
45g/1.5 oz ground almonds
3 tsps instant coffee powder dissolved in 4 tsps boiling water, cooled
1/2 tsp vanilla essence
1/4 cup/ 30g/ 1 oz flour
chocolate dots, grated chocolate
1 tbsp caster sugar
1 tsp instant coffee powder dissolved in 2 tsps boiling water, cooled
2 tbsps coffee-flavored liqueur
1 cup/250 ml/ 8 fl oz double cream, whipped
Place egg yolks and sugar in a bowl and beat until thick and creamy. Beat in almonds, coffee mixture and vanilla essence.
Place egg whites in a bowl and beat until stiff peaks form. Sift flour over egg yolk mixture and fold in with egg white mixture. Spoon batter into a greased and lined 20cm/8 in springform tin and bake for 20-25 mins or until cooked when tested with a skewer. Stand in tin for 10 minutes, before turning onto a wire rack to cool.
To make Coffee cream, mix sugar, coffee mixture and liqueur into cream. Split cold cake horizontally and use a little of the coffee cream to sandwich halves together. Spread remaining coffee cream over top and sides and cake. Decorate top of cake with chocolate dots and grated chocolates. Chill and serve cut into slices.
Shared by Poorni Pillai