by Feli Chic'Cuisine
A delicious two-layered feather-light coffee sponge cake with a creamy liqueur-flavored filling and covered with a coffee glaze. Ginger will counterbalance the richness of cream cheese, making the marriage between coffee and cream cheese a match made in heaven.This cake is even better when made the day before.
It's not just the flavors here that are reminiscent of coffee, but also the cake itself! To give the creamy mixture an even more intense flavour, add some orange liqueur and finely chopped glacé ginger.
Prep. Time: 20 min
Bake Time: 30
Total Time: 50 min
Serving: 8
Ingredients
For the Sponge
95g (3/4 cup) all-purpose/plain flour
2 tbsp instant coffee powder
3 eggs
100g (1/2 cup) sugar
For the Filling
170g (3/4 cup) cream cheese
1 tbsp honey
1 tbsp Cointreau liqueur or other orange liqueur
1/4 cup (35g) glacé ginger, finely chopped
For the Glaze
1 and 3/4 cups (195g) powdered sugar
2 tsp coffee extract
1 Tbsp water
1 tsp cocoa powder
To Decorate
coffee beans, optional
Method
To Make the Biscuit
1. Preheat the oven to 180°C (350°F). Grease and line with baking paper a 20 cm (8-inch) springform pan. In a bowl, combine the flour and coffee powder. Set aside.
2. Using an electric mixer, beat the eggs and sugar until thick and mousse-like. Using a rubber spatula, gently fold in the flour mixture. Pour the mixture into the prepared pan. Bake for 30 - 35 minutes or until it springs back when lightly pressed. Cool on a wire rack.
Prepare the Filling
3. In a bowl, mix the soft cheese with the honey; beat until smooth. Stir in the Cointreau liqueur (orange liqueur) and chopped preserved ginger.
4. Split the cake in half horizontally, spread the cream cheese filling all over the cut side of the bottom cake, then sandwich with the other half of the cake.
Prepare the Coffee Glaze
5. In a bowl, mix the powdered sugar and coffee extract with enough water to make a consistency that will coat the back of a wooden spoon. Pour three-quarters of the glaze over the cake, spreading it evenly to the edges.
6. Stir the cocoa into the remaining glaze until smooth. Spoon into a pastry bag fitted with a writing nozzle and pipe the mocha icing over the coffee icing. Decorate with coffee beans, if desired.
Enjoy!
"All the world is birthday cake, so take a piece, but not too much."― George Harrison
*All Photographs on Feli Chic'Cuisine, signed Feli Chic'Cuisine are copyrighted.
