:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/9N0ogvX1JDvNekWXNxqs/0b3b769c61ac93e8c4e8839427b2cf.jpeg "Coffee cream")
Source: Alexandrs Samuilovs from Canva
Coffee cream
I have been making this coffee cream cake for many years. Italian coffee beans give me the best coffee experience, which is complemented perfectly with cane sugar and also completes the flavours of the cake.
Ingredients
- 2 Spoons instant coffee
- 2 Spoons hot water
- 200 g Unsweetened butter
- 200 g Cane sugar
- 2 Spoons cocoa
- 1 Spoons Rum for flavouring
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Directions
First, prepare the coffee: mix 2 tablespoons of instant coffee with 2 tablespoons of hot water. Let the coffee cool.
Beat the soft butter until foamy. Gradually add the cane sugar and continue beating until the mixture is creamy and light. At this point, it's important to beat the sugar really well so that it dissolves completely and doesn't give the cream a grainy texture.
Add the cooled coffee and cocoa. Rum is optional, but if you add it, it adds a great layer of flavor to the cream.
The coffee cream is now ready to be applied to the cake. Remember, it is a good idea to put the cream in the fridge for a while before applying it to the cake to make it more compact and easier to work with.
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IwaCoffee cream
I have been making this coffee cream cake for many years. Italian coffee beans give me the best coffee experience, which is complemented perfectly with cane sugar and also completes the flavours of the cake.
First, prepare the coffee: mix 2 tablespoons of instant coffee with 2 tablespoons of hot water. Let the coffee cool.
Beat the soft butter until foamy. Gradually add the cane sugar and continue beating until the mixture is creamy and light. At this point, it's important to beat the sugar really well so that it dissolves completely and doesn't give the cream a grainy texture.
Add the cooled coffee and cocoa. Rum is optional, but if you add it, it adds a great layer of flavor to the cream.
The coffee cream is now ready to be applied to the cake. Remember, it is a good idea to put the cream in the fridge for a while before applying it to the cake to make it more compact and easier to work with.
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