“if a stranger offers you sweets, hold out for the coffee creams”
Does anyone remember this quote? Or indeed the Biederbecke Affair, a very English comedy from the eighties? You can rent or buy from Amazon.co.uk, I believe.
Coffee creams *sigh* Why are they so hard to get these days? Thornton’s used to do really nice ones, they were discontinued, then replaced by some kind of truffley thing which the lady in the shop assured me were exactly the same, They weren’t, I nearly cried!
My coffee cream cake however, is everything it promises to be. A light cream flavoured sponge, sandwiched with a coffee flavoured filling, crunchy meringue and drizzled with coffee glace icing.
I used a jar of coffee flavored spread that we picked up at the Ludlow food festival. If you can’t find anything similar, just use buttercream flavoured with strong coffee or coffee essence.
for the cake:
- 2 eggs
- 225g caster sugar
- pinch of salt
- a tub of clotted cream (around 225g usually)
- 200g self raising flour
- a small jar of coffee flavoured spread or some coffee buttercream
Pre-heat the oven to 170°c/150 fan. Grease and line two sandwich cake tins.
Whisk the eggs and sugar together until thick and mousse like. Stir the cream until it becomes runny.
Add the cream and salt to the eggs and whisk until only just combined.
Fold in the flour with a metal spoon until just combined. Divide the mixture between the cake tins and bake for 20 mins or until golden brown and springy to the touch. Cool on a wire rack.
For the meringue:
- 2 egg whites
- 5oz (150g) caster sugar
Whisk the egg whites in a clean bowl until they form stiff peaks. Add the sugar a little at a time, whisking after each addition.
Line a couple of baking sheets with baking paper (not greaseproof which is different) and divide the meringue between them, swirling it out with the back of a spoon to form a round roughly the size of your cake tin.
Bake at a low heat until crisp and very lightly coloured. Leaving them to cool in the oven until completely cold will help them to dry out a bit more.
When everything is cool, sandwich the cakes together with the coffee filling of your choice, reserving about 4 tbsp. Put 1 meringue round in the middle of the cake, and the other one on top, using the remaining coffee filling to stick it down.
Make some glace icing using 3oz (90g) of sifted icing sugar, with 1tsp of strong coffee and enough extra water (be careful!) to make a smooth but not too runny icing. Drizzle over the top of the cake.
Use a very sharp knife to cut the cake, a serrated one will just crumble it to bits.