Coffee Gateau/Cream Cake
This gateau is made with a fatless sponge, a typical German recipe. The sponge cake is layered with whipped cream. Using an electric mixer we can quickly whip up whole eggs and sugar to a thick and fluffy consistency within minutes. This cake/ gateau needs to be stored in the refrigerator and slices beautifully if made the previous day. The corn flour added to the maida brings down the gluten content. Regular fresh cream/whipping cream or non dairy cream can be used for sandwiching and covering the cake. Filter coffee can be used in place of instant coffee and water/milk for the syrup and icing.
Ingredients
Ingredients for Sponge Cake
- 1 cup flour
- 1 tsp baking powder
- 6 eggs
- 3/4 cup granulated sugar
- 1 tsp essence
- 1 tsp instant coffee powder
Ingredients for Icing & Layering
- 400 g fresh cream
- 100 g castor sugar
- 3 tbsp instant coffee powder dissolved in 1 Tablespoon of warm water
- syrup 1 Tablespoon instant coffee and 50 grams castor sugar dissolved in ΒΌ cup water can be used if a strong coffee flavour is preferred. If a milder flavor is preferred use milk instead of water.
Mocca butter icing
- 50 g butter
- 1 tbsp instant coffee
- 2 tbsp cocoa powder dissolved in a little hot water
- 3/4 cup icing sugar
Servings: people
Instructions
- Line the bottom of the pan/tin with paper. Grease and flour the cake tin. A shallow, wide cake tin, either round or rectangular is suitable for a fatless sponge.
- Sift the flour with baking powder twice.
- Beat the eggs with granulated sugar, using an electric hand mixer till thick ( for about 5 to 10 minutes).
- Fold in sifted flour, coffee powder and essence.
- Bake for about 20 minutes in a medium hot oven.
- Remove cake from tin and cool. Slice into two layers.
- Place a slice of the cake on the serving plate. Soak with half the syrup.
- Whip the cream with 100 grams caster sugar with an electric hand mixer till thick.
- Spread 1/3 the whipped cream on the soaked cake. Cover with the other layer of cake.
- Soak the second layer of cake with the remaining syrup and spread the remaining cream over the top and sides of the cake. Chill in fridge for 12 hours.
- The cake can be decorated with mocca butter icing. Mix and melt the ingredients over gentle heat. Adjust to get the right consistency for piping by adding extra cocoa powder or a few drops of water.