Coffee And Mint Cream Cake Recipe

Name: Coffee And Mint Cream Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For Sponge Cake; 1 tablespoon fine ground coffee; 1 1/2 tablespoons water (heated to near-boil temp); 3/4 cup unsalted butter (well-softened); 1 cup sugar; 2 cups self-raising flour (sifted); 1/2 cup ground almonds; 3 eggs; icing sugar (to dust top layer of cake); of fresh mint (sml sprigs for garnish); For Buttercream Filling; 4 tablespoons unsalted butter; 1 cup icing sugar (sifted); 2 tablespoons creme de menthe

Servings: persons

For Sponge Cake
1 tablespoon fine ground coffee
1 1/2 tablespoons water (heated to near-boil temp)
3/4 cup unsalted butter (well-softened)
1 cup sugar
2 cups self-raising flour (sifted)
1/2 cup ground almonds
3 eggs
icing sugar (to dust top layer of cake)
of fresh mint (sml sprigs for garnish)
For Buttercream Filling
4 tablespoons unsalted butter
1 cup icing sugar (sifted)
2 tablespoons creme de menthe

1
For Cake: Preheat oven to 350u00b0F.
2
Lightly grease & line 2 7-in rd baking tins w/greaseproof paper.
3
Put coffee grounds in a sml bowl & pour hot water over them. Leave to infuse for 4-5 minutes, then strain thru a fine sieve (See note below).
4
Put butter, sugar, flour, almonds, eggs & coffee in a lrg bowl. Beat well for 1 min till blended. Divide mixture evenly between the tins & level the surface.
5
Bake for 25 min till well-risen & firm to the touch. Leave in the tins for 5 min, then turn out onto a wire rack to fully cool.
6
For Filling: While cake layers are baking, cream the butter, icing sugar + creme de menthe liqueur together in a bowl till light & fluffy. Refrigerate till cake layers are baked & fully cooled.
7
Remove lining paper from sponge cake layers. Put 1 layer on serving plate (flat side up) & frost top surface only w/chilled filling. Gently place 2nd layer atop filling (flat side down). Refrigerate till ready to serve.
8
To Serve: Generously dust top of cake w/icing sugar & scatter fresh mint leaves over dusted surface. (This was inconsistent w/the pic which showed the mint leaves mounded in the center of the top of the cake, so choose the look you prefer).
9
NOTE RE PREP STEP 2: My pref would be to use a simple coffee filter to strain the coffee & remove the grounds. I'd just squeeze it to get all the coffee for the cake or press the filter w/the round side of a tbsp to manage that step easily. :-).

1144

kcal

Calories

Fat

131

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: For Sponge Cake, 1 tablespoon fine ground coffee, 1 1/2 tablespoons water (heated to near-boil temp), 3/4 cup unsalted butter (well-softened), and more.

Yes, Coffee And Mint Cream Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Coffee And Mint Cream Cake

How did you like this recipe?

Frequently Asked Questions