Coffee Cake Recipe by of 03-06-2013 [Updated on 10-08-2018]
This coffee cake was the second birthday cake I prepared to celebrate my husband's 40th birthday, the one I brought to the dinner I organized in his honor with our families and closest friends. As the basis of the cake I chose to use a coffee flavored margherita cake and as a filling I used that delicious cream that I had already used last year to prepare the coffee and condensed milk parfait, and it was a great choice. Despite its simplicity, my husband said that the coffee cake looked like one of those cakes that you see in the windows of bars and I obviously can only be proud of it;) So I leave you to the recipe and I wish you a good start to the week.
How to make coffee cake
Cream the butter softened with the sugar
Add the eggs one at a time by incorporating one before adding the next and continue whipping
Prepare 2 bowls, one with flour, starch, vanillin and yeast and another with warm milk and instant coffee
Add the flour mixture twice, alternating with the milk coffee mixture
Whip until the mixture is smooth and homogeneous
Pour the mixture of the coffee margherita cake into a greased and floured mold
Bake in the oven at 180 degrees for about 35 minutes
Let it cool, then take it out of the oven and put it on a wire rack to cool.
Meanwhile prepare the filling. whip the cream
Mix the condensed milk with the cold restricted coffee from the fridge
Pour everything into the bowl with whipped cream and mix gently with a wooden spoon so as not to deflate the filling
cut the cake into 2 discs. place the first disc on a serving dish, pour in the coffee milk and fill with the coffee cream
Wet the other disc, place it on the filling and exert a slight pressure to distribute the coffee cream evenly.
Cover the coffee cake with the remaining filling
decorate the coffee cake with sprigs of whipped cream and coffee beans then put it in the fridge for an hour before serving.