Ginger Cream Cheese Cake - No Sugar


A delicious two-layered feather-light coffee sponge cake with a creamy liqueur-flavored filling and covered with a sweet coffee cream frosting and drizzled with melted chocolate!
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. This cake is even better when made the day before.


Ginger will counterbalance the richness of cream cheese, making the marriage between coffee and cream cheese a match made in heaven.

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.


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Prep. Time: 20 min

Bake Time: 30

Total Time: 50 min

Serving: 8

 

Ingredients

For the Sponge

  • 3/4 cup (85g) all-purpose flour

  • 2 Tbsp instant coffee powder

  • 3 eggs

  • 1/2 cup (115g) sugar 

For the Filling:

  • 3/4 cup (170g) 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 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 an 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 and sandwich the two halves together with the Cointreau filling. ​


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!


 

If you try this recipe, leave a comment and let me know what you think! And don’t forget to snap a pic and tag it #felichiccuisine on instagram!


A delicious two-layered feather-light coffee sponge cake with a creamy liqueur-flavored filling and covered with a sweet coffee cream frosting and drizzled with melted chocolate!
Ginger Cheese Cream Cake - No Sugar
 
"All the world is birthday cake, so take a piece, but not too much."― George Harrison
 


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