Desserts
Desserts
Coffee ring cake with cream
This ring cake is scented with coffee, cocoa and cinnamon. Cream and beaten egg whites go into the batter; it is served with whipped coffee cream, kept refrigerated until serving.
From Nonna Adele’s kitchen
- Cooking
- About 40 minutes, until a skewer comes out clean
Temperatures: 170 °C, conventional oven
LET’S GET COOKING
Method
Butter and flour a 24 cm ring tin. Separate the eggs and whisk the whites until stiff in a clean bowl.
Beat the yolks with the 200 g sugar. Add the liquid cream and cold coffee, mixing until evenly combined.
Sift the flour, cocoa, cinnamon and baking powder together and incorporate into the mixture. Gradually fold in the egg whites with a spatula, using gentle lifting movements.
Pour into the tin and bake in a preheated conventional oven at 170 °C for about 40 minutes. Test the centre with a skewer: if it comes out with raw batter, continue baking. Let the cake cool slightly, turn out and leave to cool completely.
For the coffee cream, combine the cold whipping cream, 100 g sugar and instant coffee in a chilled bowl. Whip until thick and smooth, then cover and refrigerate.
Serve the cake in slices with the coffee cream made that day.
MORE FROM OUR KITCHEN
