I am a huge huge coffee fan and most of the time you can find me at one of Melbourne’s amazing cafes sipping a large latte with a friend. So its not surprising that Coffee flavoured cakes is one of my favourites. Especially this particular cake which is a combination of a Tiramsu and a sponge layer cake.
This triple layer cake comprises of three light fluffy almond sponges, each soaked with a gorgeous coffee syrup and covered all over with a coffee mascarpone whipped cream! Heaven right?!
So here is the recipe for my Coffeemisu cake and I have split it into three parts.
Coffee Almond Sponge
You will need:
- 4 large eggs
- 4 egg whites
- 2 tablespoons of melted butter
- 1 teaspoon of vanilla extract
- 2/3 cup of icing sugar
- 1 cup of almond meal
- 1/2 cup of plain flour
- 2 tablespoons of instant coffee
- 1 teaspoon baking powder
- pinch of salt
- 1/4 cup of caster sugar
- 1 teaspoon of cream of tartar
Let’s bake :
Grease and line the bottoms of three 18cm round cake tins with baking paper. Preheat the oven to about 170 degrees celcius.
With an electric mixer, whisk the 4 eggs toegther with the icing sugar and vanilla extract for about ten minutes until very pale.
Sift in the almond meal, plain flour, instant coffee, salt and baking powder. Then add in the butter.
In another clean bowl (I always use a litre Pyrex jug as it really speeds this process up!), whisk the four egg whites until frothy. Add the sugar and cream of tartar and whisk until stiff peaks are formed.
Carefully and gently fold in the egg whites to the the batter. Pour into the three pans evenly (I counted to 9 for each pour).
Bake for about ten minutes, until they are golden and a toothpick comes out clean. Leave in the pans for about ten minutes to cool before removing from the pans.
Coffee Syrup :
- 1 cup of water
- 1 cup of sugar
- 3 tablespoons instant coffee
A syrup is super easy to make, it is equal parts of water to sugar. You simply add all ingredients in a small saucepan, bring to the boil over medium heat, then lower the heat and let simmer for five minutes. Let cool to room temperature or in the fridge before using.
Coffee Mascarpone Cream
- 1 tub of mascarpone cream
- 1/4 cup of boiling water
- 4 tablespoons of instant coffee
- 1/2 cup of icing sugar
- 600ml of thickened cream
Dissolve the instant coffee in the 1/4 cup of boiling water and let cool.
Combine the icing sugar to thickened cream in a bowl (1 litre pyrex glass jug is best) and whisk until stiff peaks form.
Whisk together the mascarpone with the coffee until combined. Fold in the whipped sweetened cream gently until combined.
Place a cake layer on a cake board or plate. Use a brush and soak the cake with the coffee syrup generously.
Spread a layer of coffee cream on top. I piped it as I find it easier to ensure even fillings between the layers.
Repeat this process with the next two layers.
You can leave the cake as it is with the layers showing which looks great. However if the cake is not eaten on the same day, it is best to frost the cake all over to keep it from drying out. I piped the rest of the cream all over, you can pipe or swirl the rest of the cream all over the cake as you like. Grate some chocolate on top, dark chocolate if possible or you can sprinkle some sifted cocoa powder on top as well!