The best delicious Brazilian Cold Coffee Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Brazilian Cold Coffee Cake recipe today!
Hello my friends, this Brazilian Cold Coffee Cake recipe will not disappoint, I promise! Made with simple ingredients, our Brazilian Cold Coffee Cake is amazingly delicious, and addictive, everyone will be asking for more Brazilian Cold Coffee Cake.
What Makes This Brazilian Cold Coffee Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Brazilian Cold Coffee Cake.
Ready to make this Brazilian Cold Coffee Cake Recipe? Let’s do it!
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CAKE
3 Whole Eggs; separated
1 1/2 c Granulated Sugar
1 1/2 c Flour
8 tb (1/2 cup) Coffee Powder
1/2 tb Yeast
Butter and flour to cover
-the baking pan
FILLING
1 1/4 c Coffee; (divided)
1/4 c Chocolate Liqueur
1/4 ga (1 quart) Vanilla Ice Cream
TOPPING
3 Egg Whites
3 tb Granulated Sugar
3/4 c Karo Syrup
4 tb (1/4 cup) Coffee Powder
2 tb Chocolate Powder
Makes One Cake
At the end of each month, The Cook & Kitchen Staff select some of the
best recipes sent to Recipe-a-Day during the month, and post them to
the entire membership. Today’s offering is from a Recipe-a-Day
member, R Rieh at Clemson, who knows a bit about Brazilian baking.
Today’s recipe is a fantastic cold coffee cake that takes a little
time to prepare and is well worth the effort. If you’ve been
looking for a different type of coffee cake to share with guests over
the holiday season, today’s recipe could be just the ticket.
In the mixer, combine the egg yolks and the sugar until you get a soft
cream. Always mixing, add the flour and the coffee. Stop mixing.
Carefully combine the yeast and the egg whites, also mixed to a soft
cream. Put the batter in a prepared 9- or 10-inch round baking pan
and place in a pre-heated oven for 30 minutes at 350-F degrees.
In another cup or bowl, prepare the filling: Mix 3/4 cup of coffee
with the liqueur, and reserve. In another bowl, mix the rest of the
coffee into the ice cream and reserve.
Remove the cake from the oven and let it cool to room temperature.
Cut the cake into two layers and carefully place one layer in the
bottom of a deep, freezable container that has been lined with
plastic wrap. Pour 3/4 cup of the coffee-and-liqueur mix over the
bottom layer of the cake. Cover the coffee-soaked cake with the ice
cream. Place the second cake layer on top of the ice cream and pour
the rest of the mix (coffee and liqueur) over the top layer of the
cake. Freeze the coffee cake for 5 hours.
One hour before serving, prepare the topping: In a mixing bowl, beat
the egg whites until stiff. Add the sugar and boiling Karo syrup
slowly, until marshmallow is formed. Reserve.
Remove the frozen cake from its container and plastic wrap, and cover
it with the topping. In a small mixing bowl, mix the coffee powder
with chocolate and sprinkle it on top of the marshmallow and mix.
Serve and enjoy!
Yields
1 servings
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