Coffee Cream Cake Recipe |
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You will need..... 6 oz. butter 6 oz. castor sugar 3 eggs lightly beaten 6 oz. self-raising flour For the coffee syrup:
Preparation Time 8 oz. sugar
25 minutes 3/4
pint water
1-2
tablespoons brandy or
Cooking Time rum
(optional) 45-50
minutes 3
tablespoons coffee essence
For the decoration:
Oven setting
1/2 pint double cream
375ºF; Gas Mark 5 few drops
vanilla essence
walnut halves
Grease an 8-inch cake tin and line base with a circle of greased
greaseproof paper. Cream butter and sugar together until light and creamy.
Gradually beat in eggs, adding one tablespoon of flour with the last
addition of egg. Fold in remaining flour. Turn into prepared tin and bake
in a fairly hot oven for 45-50 minutes.
Make the coffee syrup by dissolving sugar in water over a low heat. Remove
from heat, add brandy or rum and coffee essence. Stand cake on a deep
serving plate, pierce all over with a skewer and pour over coffee mixture.
(see Quick Tip below). Leave to soak for at least 12 hours.
Whip cream and a few drops of vanilla essence until just stiff. Cover top
and sides with cream and decorate with walnut halves.
Whip cream and a few drops of vanilla essence until just stiff. Cover top
and sides with cream and decorate with walnut halves.
Quick Tip
It is
essential to pour the hot coffee syrup over the cake whilst it is still
warm otherwise the syrup is not easily absorbed.
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