Entry #2115, March 16, 2013

Got a sweet craving? You need an irresistible cake recipe! Then satisfy it with this Coffee and Vanilla Bean Layered Cake with chocolate toppings.  This cool creamy and rich dessert has a strong resemblance to a tiramisu cake that will please any tongue that gives it a try! Enjoy making this delectable cake.

Coffee and Vanilla Bean Layered Cake

Layered Cake

Image via: Passionate about Baking

Prep Time: 15 min

Total Time: 40 min

Ingredients

Vanilla Bean Sponge

3 Eggs
75g of Raw Sugar/ Bura ( or Powdered Sugar)
75g of Plain Flour
1 teaspoon of Baking Powder
Pinch of Salt
2 teaspoons of Extra Virgin Olive Oil
1 tablespoon of 2% Milk
½ Vanilla Bean Scraped

Coffee Sponge

4 Eggs
100g of Raw Sugar/ Bura (or Powdered Sugar)
½ Vanilla Bean Scraped
1 ½ tablespoon of Instant Coffee Powder
20ml of Warm Water
100g of Plain Flour
1 teaspoon of Baking Powder
Pinch of Salt
2 teaspoon of Extra Virgin Olive Oil
1 tablespoon of 2% Milk

Coffee Beans

Image via: Passionate about Baking

Simple Coffee Syrup

½ cup of Water
1 tablespoon of Instant Coffee
2 tablespoon of Raw Sugar (or Powdered Sugar)

Coffee Whipped Cream

800ml of Low Fat Cream, Chilled
150g of Raw Sugar/ Bura (or Powdered Sugar)
1 ½ -2 tablespoon of Instant Coffee Powder (as per taste)

Coffee and Vanilla Bean Layered Cake

Image via: Passionate about Baking

Directions

Vanilla Bean Sponge

1. Preheat the oven to 356 degrees F.  Line the base and sides of a 8” round cake tin with baking parchment.
2. Take out a small bowl and sift the salt, flour and baking powder then set it to the side.
3.  Take out large bowl and beat the eggs with raw/powdered sugar and scraped vanilla bean over a pan of simmering water until tripled in volume and mousse like, about 7 minutes.
4. Now gently add the flour mix and fold through, after add in the olive oil and milk.
5. When everything has been well blended together then pour the batter into the pan, set it into the oven and bake it for 25-30 min. until golden brown.
6. Take out the pan and let it cool for 5 min then take it out and let it cool on a plate or baking rack.

Coffee Sponge

1. Follow the first two steps for the vanilla sponge first.
2. Fill out another small bowl with water and stir the coffee into it.  Then leave it until the flavors have come together.
3. Take out large bowl and beat the eggs with raw/powdered sugar and scraped vanilla bean over a pan of simmering water until tripled in volume and mousse like, about 7 minutes.
4. Add the coffee mixture and beat in with the mix.
5. Now gently add the flour mix and fold through, after add in the olive oil and milk.
6. When everything has been well blended together then pour the batter into the pan, set it into the oven and bake it for 25-30 min. until golden brown.
7. Take out the pan and let it cool for 5 min then take it out and let it cool on a plate or baking rack.
8. Once fully cooled slice it into three layers.

Layered Cake Slice

Image via: Passionate about Baking

Simple Coffee Syrup

1. Stir together raw sugar, instant coffee, and water in a bowl and heat gently then let it cool and set it to the side.

Coffee Whipped Cream

1. First make sure the cream is welled chilled. (Whipping cream is fine too just make sure not to over whip it.)
2. Whip the cream and sugar to stiff peaks.

Assembly

1. Take the coffee cream and split it into two bowls; one for the filling and the second part for the frosting.
2. Place the one layer of the vanilla sponge on your cake plate or dessert platter. And lightly layer it with coffee syrup. Then place a generous dollop of coffee cream and spread to the sides.
3. Then top it with a layer of coffee sponge.  Begin to repeat this process with until all layers are used.
4. After the layers have been placed then frost the sides and the top of the cake with the remaining coffee cream.  (You can pipe some rosettes on top if you like, garnish with chocolate flakes.)  Finish the cake with a piped chocolate lace border if you would like too.
5. Put in the refrigerator for about 30 min to chill until it is ready to be served.

For more desserts on Stagetecture, click here.