Coffee cakes

The cake can be made from coffee biscuits, when boiled or instant coffee is added to the dough, or you can layer cakes made from any dough with coffee cream. In this case, oil cream is often used as a base. Another option for making a coffee cake is to soak the shortcakes in coffee or coffee liqueur.

Coffee cake with honey-almond cream

egg, concentrated coffee, sugar, flour, butter, honey, sweet powder, almonds, very strong coffee, chocolate

section: Honey cakes, Coffee cakes

Coffee cake with nuts

egg whites, sweet powder, hazelnuts (roasted ground kernels), ground almonds, egg yolks, sugar, butter, concentrated dark coffee

section: Coffee cakes

Coffee cake with rum cream

egg, milk, sugar, rum, grated lemon zest, ground crackers, baking powder, egg, flour, sugar, rum, strong dark coffee, butter

section: Coffee cakes

Coffee sour cream cake with condensed milk

condensed milk, instant coffee or cocoa powder, eggs, sugar, sour cream, slaked soda with vinegar, flour, butter, sweet powder, condensed milk, colored coffee or cocoa

section: Sour cream, Coffee cakes

Coffee cake with snow white chocolate

butter, egg, sweet sand, vanilla sugar, salt, very strong coffee, flour, cocoa powder, baking powder, gelatin, milk, snow-white chocolate, vanilla bean, egg (yolks), sweet powder, rum, cream, coffee, filling for tortika, sweet sand, physalis

section: Chocolate cakes, Coffee cakes

Coffee and curd cake

dry cookies, butter, curd mass, cream (35%), chocolate, coffee (strong dark), sugar, gelatin (powder), water, vanilla sugar

section: Cheese cakes, Coffee cakes

Coffee cake with walnuts

pancake flour, baking powder (baking powder), butter (softened), sugar (small), egg, coffee (instant, in 2 tablespoons boiling water), walnuts (finely chopped), butter, mascapone cheese, instant coffee , sweet powder, walnuts (halves)

section: Coffee cakes

Iced coffee cake with Kahlua liqueur and chocolate coating

chocolate (bitter) – 120g, water – 2 tbsp, egg – 3 pcs., sugar, egg (yolks) – 5 pcs., sugar, Kahlua liqueur, whipped cream (chilled) – 250 ml, instant coffee – 2.5 tsp, egg (whites) – 3 pcs., chocolate (bitter, broken into pieces), whipped cream, Kahlua liqueur, corn syrup – 1 tbsp, chocolate (bitter) – 180g, coffee beans

section: Coffee cakes

Coffee sponge cake

egg, sugar, flour, potato starch, lemon juice and zest, vanillin, coffee (infusion), sugar, rum essence, butter, sugar, coffee (infusion), egg (yolk), sugar, coffee (infusion), vinegar, butter

section: Sponge cakes, Coffee cakes

Pecan Spice Coffee Cake

flour, baking powder, cinnamon, ginger, nutmeg, allspice, salt, butter, brown sugar, sour cream, pecans (chopped), sweet powder, carob powder, instant coffee, butter, water (boiling water), pecans

section: Coffee cakes

Poppy coffee cake

poppy seed, egg, sugar, honey, crackers, almonds (ground), zest, flour, margarine, sugar, juice, butter, walnuts, egg (yolk), dark coffee, cognac or coffee liqueur, sweet powder, vanillin, sugar , coffee, vinegar, butter, vanillin, jam cherries, almonds, hazelnuts.

section: Coffee cakes

Sanssouci coffee cake

snow-white crackers (grated wheat), butter, sugar, eggs, milk, natural coffee (ground), crushed nuts, instant coffee

section: Coffee cakes

Cake "Coffee Symphony"

egg, instant coffee, water, flour, sugar, baking powder, salt, vegetable oil, vanilla, dark chocolate, citric acid, cream (35%), cottage cheese, sour cream, sweet powder

section: Coffee cakes

Lemon coffee cake

flour, drink, butter, sugar, lemon zest, baking powder, liqueur or syrup, butter, sugar, milk, natural coffee (ground), semolina

section: Coffee cakes

Creamy coffee cake with bananas

egg, wheat flour, sugar, vanillin, gelatin, water, wheat flour, milk, condensed milk, egg (white, yolk), snow-white chocolate, instant coffee, cream (33-35%)

section: Coffee cakes

Walnut and coffee cake

butter, granulated sugar, egg, instant coffee, wheat flour, cognac or vodka (for soaking the cakes), baking powder, sweet powder, instant coffee, butter, walnuts

section: Coffee cakes

Cake "Coffee Oasis"

egg, sugar, sour cream (in shortcakes), orange, wheat flour, buckwheat flour, butter, carrots (small), natural coffee (ground), vodka, slaked soda, egg, butter, natural coffee, sugar, melted cream ( 10%), flour, orange, lemon

section: Coffee cakes

Coffee Mousse Cake

dark chocolate, butter (cut into cubes), raisins, cognac, egg (yolk), egg (white), coffee or espresso (strong), salt, dark chocolate, rapeseed oil

section: Coffee cakes

Mocha coffee cake

butter, bittersweet chocolate, sugar, walnuts (ground), flour, coffee liqueur, vanilla, egg, bittersweet chocolate, coffee liqueur, sweet powder (for sprinkling).

section: Coffee cakes

Coffee ice cream cake

butter (melted), butter, sugar, shortbread cookies (crumbed), cream cheese, sugar, cocoa powder, coffee (in granules), milk, vanilla extract, whipped cream, chocolate syrup (for serving).

section: Coffee cakes

Coffee cake

wheat flour, cream, egg, salt, sweet powder, chocolate (grated), nuts, natural coffee (rich), egg, starch, wheat flour, sugar, butter, mocha liqueur or cognac

section: Coffee cakes

Creamy coffee praline cake

butter, flour, egg, sweet sand, instant coffee, hazelnuts, mascarpone cheese, sweet powder, vanilla essence

section: Coffee cakes

Coffee cake with carrots

flour (with baking powder), powder (for baking), butter, brown sugar, sour cream, spice mixture, orange zest (grated), orange juice, strong dark coffee, carrots (grated), walnuts (chopped), cream cheese ( soft), butter, sweet powder, vanilla essence, lemon juice

section: Coffee cakes

Belgrade coffee cake

marzipan mass, egg (white, yolk), sweet powder, salt, lemon zest (grated), wheat flour, baking powder, orange liqueur, apricot jam, instant coffee, cocoa powder, rum, cream (whipped)

Coffee Cake

flour, sweet powder, egg, butter, coffee

section: Coffee cakes

British coffee cake

butter, sweet powder, chocolate, egg, salt, wheat flour, corn flour, baking powder, milk, hazelnuts (ground), vanilla mixture, instant coffee, coffee chocolate, cocoa powder, chocolate (in the form of coffee beans) how much will take .

Home cooking

Recipes by Inna Zhugastrova

No-bake cake Coffee Mood made from Yubileiny cookies with custard

Save this recipe, it will help you out someday!
No-bake desserts are not bad for the summer, when you don’t want to turn on the oven in the heat. And sometimes, you just don’t want to mess around in the kitchen, then no-bake cakes save the day. We just buy any shortbread cookies and milk at any store on the way home from work. It’s easy to transform a coffee cake, for example, into a chocolate, or nut, or fruit cake. It all depends on the additives and decoration. Or add nothing and it will be a no-bake vanilla cake with custard. I breathe unevenly towards coffee and the smell of coffee, and now I’m in a coffee mood. Various recipes for homemade cakes for every taste - follow the link given to us.
Sweet and savory shortbread pies - follow the link given to us.

Compound:

Jubilee cookies or any shortbread cookies - 300 g
Strong sweet coffee - half a glass
Cocoa powder - 1 tablespoon, for decoration
Cognac - 1-2 tablespoons (optional)

For the custard:

Milk – 300 ml
Sugar - 100-150 gr
Vanillin – 1 sachet (1 g)
Eggs - 2 pieces
Flour - 50 gr
Coffee - 1 teaspoon
Butter at room temperature - 50 g

How to make a no-bake coffee cake from any shortbread cookies (I have Yubileiny), coffee and coffee custard according to a very simple recipe

Prepare coffee custard for a no-bake cake. The cream should be thick enough. Measure 300 ml of milk, pour about half into a small bowl, add eggs, flour, vanillin, sugar.

Mix half the milk, eggs, flour, vanillin and sugar

Stir until lumps disappear. Add a teaspoon of instant or insoluble coffee to the rest of the milk and heat it up. There is less fuss with instant coffee, but with insoluble coffee the cream looks more interesting, and I like the grains of coffee in the cream.

Add coffee to the second half of the milk and heat

Pour the resulting egg-flour mixture into the hot milk and coffee in a narrow stream, stirring constantly with a whisk.

Combine the egg-flour mixture and milk with coffee

Continuously stirring, bring to a boil and cook until the cream thickens over low heat.

Boil the coffee custard until thickened

Remove from heat while continuing to stir vigorously. Let it cool, covered with cling film until warm and add room temperature butter. Beat with a whisk until smooth and homogeneous. The coffee custard for the coffee cake is ready.

Add butter

The cookies will need to be dipped in coffee; if you have instant coffee, brew them in 200 ml of boiling water with sugar to taste. If you are like me and don’t have instant coffee in the house, just brew strong, sweet oriental coffee in a Turk.

Brew or brew coffee for dipping cookies

Oriental coffee can be strained and, if desired, strong fragrant alcohol can be added. Everything is ready to make the Coffee Mood cake.

We will soak the cookies in strong sweet coffee

Dip each cookie in sweet coffee and place in a mold large enough to accommodate three layers of cookies. Lay out the 1st layer. I have 9 pieces in a layer, 27 pieces of cookies will be used for the cake.

Dip cookies in coffee and place in one layer

Spread with cream, lay out the 2nd layer, dipping the cookies in coffee.

2nd layer of cookies on top of coffee cream

Create three layers, grease the top with extreme cream. If there are any cookies left, you can crumble them onto the top.

Top layer: coffee cream

If desired, sprinkle with cocoa powder, it will add color, smell and a pleasant bitterness.

Sprinkle with cookies or cocoa

No-bake Coffee Mood cake made from Yubileiny cookies with coffee custard is ready. Place the coffee cake in the refrigerator for at least an hour. After this, the cake can be cut.

Cool the Coffee Mood cake and cut it

And carefully remove the portioned pieces.

Coffee mood cake made from Jubilee cookies and custard

I love cookie coffee cake with unsweetened coffee.

No-bake shortbread coffee cake with custard

The Coffee Mood cake turns out to be the most tender, you can bite it off with “sponges” and it’s very tasty. And ordinary, which is also a big plus!

No-bake coffee mood cake made from anniversary cookies and coffee custard

Happy coffee drinking and coffee mood!

Coffee cake is a fragrant dessert for all coffee lovers. The best coffee cake recipes: regular, with fruit, with meringue, without baking

Coffee cake is suitable for both large celebrations and small family celebrations.

The abundance of recipes allows you to prepare a regular cake, or create a real masterpiece.

Coffee cake - the main principles of production

Coffee for cakes is used both instant and natural. It is added to dough or cream. The only condition is that the coffee must be of the highest quality.

Coffee cake can be made from all types of cakes: sponge cake, shortbread, puff pastry, or you can make regular kefir dough. Dry coffee is added to it, or it is brewed in advance.

As for the cream , you can experiment here too. For the layer use sour cream, butter, butter, or any other cream. If the shortcakes are without coffee, it is added to the cream.

Coffee cake is also prepared without baking . The basis for such a dessert can be cookies, which are simply layered with cream and coffee, or crushed into crumbs, combined with soft butter and formed into a shortcake.

Recipe 1. Regular coffee cake

Ingredients

10 g instant coffee;

three glasses of flour;

7 tbsp. spoons of vegetable oil;

two cans of condensed milk;

little coffee liqueur;

two and a half glasses of sugar;

400 g drained butter;

40 g of natural coffee.

Manufacturing method

1. In a deep bowl, combine sifted wheat flour with 10 g of natural coffee, sugar and cocoa. Mix.

2. In a separate bowl, beat the eggs with a glass of sugar until the mass increases 5 times.

3. Mix the drink with soda. Pour the drink into the beaten eggs. We also send vegetable oil here and stir gently.

4. Pour the watery mixture evenly into the dry mixture, while stirring with a mixer.

5. Cover the bottom of a huge baking sheet with baking paper and place the dough into it. Level and bake for about half an hour at 160 C. Remove the finished crust, cool and trim the edges. Cut the shortbread in half. Then we divide each half lengthwise into two shortcakes. As a result, you should end up with four shortcakes.

6. For impregnation, pour boiling water over instant coffee and sugar and add coffee liqueur to taste.

7. Beat butter with condensed milk, add 10 g of natural coffee.

8. Soak the shortcakes with coffee on both sides. We stack them one on top of the other, covering each with a layer of cream. We coat the sides in the same way. Grind the scraps into crumbs and sprinkle the cake with it.

Recipe 2. Coffee mousse cake

Ingredients

wheat flour – 100 g;

baking powder – 8 g;

oil drain – half a pack;

strong coffee – 100 ml;

snow-white sugar – 100 g;

heavy cream – 250 ml;

strong coffee – 200 ml;

Impregnation

strong coffee – 200 ml;

Manufacturing method

1. Beat the slightly melted butter, adding sugar little by little, until fluffy. Separate the yolks from the whites and add one at a time into the butter mixture. Continuing to whisk, pour in slightly warm strong coffee and add vanilla sugar. Evenly add flour sifted with cocoa into the resulting mass and knead into a homogeneous dough. Separately beat the egg whites into a strong foam, adding sugar one spoon at a time. Place the whipped whites into the dough and mix gently.

2. Cover the mold with parchment, transfer the dough into it and bake for half an hour at 180 degrees. Cool and soak the biscuit with warm coffee and alcohol.

3. For the cream mousse, mix the yolks with half the starch. Pour in half the coffee in a narrow stream. Add the remaining starch and pour in the rest of the coffee.

4. Pour the milk into a saucepan, add 100 g of sugar and put on fire. Introduce the mixture of yolks and starch into the boiling milk in a narrow stream. At the same time, stir continuously with a whisk. Cook until thickened. Remove from heat, cover and cool.

5. Pour cognac over gelatin and leave for 15 minutes. Dissolve it over a pan of bubbling water. Cool and add to cooled custard.

6. Evenly add the whipped cream into the custard, stirring with gentle movements from top to bottom.

7. Place the cream on top of the soaked sponge cake. Cover the top with film and refrigerate overnight (that is, in the dark) . Remove from the mold and decorate with melted chocolate or coffee beans.

Recipe 3. No-bake coffee cake

Ingredients

three packages of “Jubilee” cookies;

a glass of freshly brewed coffee;

snow-white sugar – 130 g;

wheat flour – 2 tablespoons;

150 g plums. oils;

ground coffee – 50 g.

Manufacturing method

1. Pour coffee into milk and boil over heat. Strain. Grind sugar and flour with eggs. Add the egg mixture to the warm milk. Stir and place on low heat. Cook, stirring constantly, until signs of boiling appear. Refrigerate. Add soft butter to the cream and beat.

2. Dip each cookie in coffee with alcohol and place on a cake tray in one layer. Spread the cream over the crust and add another layer of cookies. Assemble the cake until the cream and cookies are finished. Pour melted chocolate over the cake.

Recipe 4. Berry-coffee cake

Ingredients

a bag of vanilla sugar;

half a lemon (juice and zest);

280 g sweet powder;

500 g of premium flour.

strong dark coffee – 100 ml;

cane sugar – 50 g.

100 ml strong coffee;

200 g finely ground sugar

oil drain - pack.

blackberry jam – 220 g.

100 ml strong coffee;

stack snow-white sugar;

spoon of plums oils

Manufacturing method

1. Beat the chilled whites into a strong foam, adding powder in small parts. Then add the yolks one at a time, continuing to beat. Add starch, flour, lemon zest and juice. Knead into a homogeneous dough.

2. Transfer the dough into a mold, grease it with oil and dust it with flour. Bake until done. Cool the biscuit and divide lengthwise into three shortcakes. Soak any coffee with cognac.

3. Brew sweet, strong coffee until it turns into syrup. Cool, add butter and mash until smooth, adding egg yolks one at a time.

4. Make syrup from vinegar, sweet sand and coffee. Grind the syrup with butter. The glaze is ready.

5. Cover the bottom crust with blackberry jam. 2nd - a layer of cream. Pour warm coffee glaze over top crust.

Recipe 5. Coffee cake with mascarpone

Ingredients

a handful of chopped nuts;

wheat flour – 150 g;

boiled condensed milk – 100 g;

cocoa powder – 50 g;

Recipe 6. Coffee cake with meringue

Ingredients

5 g baking powder;

half a liter of heavy cream;

150 g sweet powder;

250 g mascarpone.

3 drops of lemon juice;

20 g cream thickener;

50 ml dark rum;

160 ml freshly brewed coffee.

30 g drained butter;

dark chocolate - bar.

Manufacturing method

1. For the sponge cake, separate the whites from the yolks and beat them to strong peaks with half the sweet sand. Pour the remaining sugar into the yolks and grind until white. Carefully combine the whites with the yolks. Mix flour with baking powder, cocoa and starch. Sift into the watery mixture and stir gently. Bake the biscuit for forty minutes at 180 C. Cool the cake on a wire rack.

2. Beat egg whites with lemon juice and a pinch of salt until soft peaks form. Without stopping the process, add sugar evenly. We put the protein mass into a pastry bag and place small meringues on the deco lined with parchment. Grind the cocoa on top and bake for an hour and a half at 100 C and cool.

3. Make strong coffee. Add rum to a warm drink.

4. Whip the cream with sweet powder and fixative. Add mascarpone and continue beating until smooth. Set aside the fourth part. Add cocoa to it and mix.

5. Grind the chocolate on a grater. Cut the biscuit lengthwise into three parts.

6. Cover the pan where the biscuit was baked with cling film. We put the shortcakes in it, generously greasing each one with cream. Sprinkle the top of the cake generously with grated chocolate.

Coffee Cake - Tips and Tricks

It is better to add freshly brewed coffee to the cream, and you can add instant coffee to the dough.

Be sure to leave the cake for several hours so that it soaks properly.

Use only coffee of the highest quality; a coffee drink will not work for a cake.

For flavor, you can add cognac, liqueur or rum to your coffee.

Coffee mousse cake

Ingredients

Chicken eggs – 3 pcs.

Wheat flour – 120-130 g

Instant coffee – 3 tsp. (+ 3 tbsp boiling water)

Baking powder – 1 tsp.

Mousse:

Cream 35% – 500 ml

Sweet powder – 140 g

Instant coffee – 5 tsp. (+ 200 ml boiling water)

261 kcal
2 hours
30 min.
2 hours 30 minutes

Photo of the finished dish

Step-by-step recipe with photos

I love eating mousse cakes, but I don’t like cooking. What irritates me is that they are usually multi-part. It’s easier for me: mix and bake. And mousse cakes - always expect something: when it freezes, then when it thaws, then when it hardens. In general, it's not my thing. When I really want a mousse cake, I call a neighbor who makes such cakes, thereby earning money for a massage and manicure, and order one that suits me. As they say, the wolves are fed and the sheep are safe.

And here I came across this simplest recipe for a mousse cake, and also with coffee flavor - a dream! The coffee in this cake is in both the sponge cake and the mousse - perfect for coffee lovers!

This cake is prepared very simply and quickly.

Now, anticipating questions and exclamations, I will answer immediately.

1. I used gelatin from the Knox company. What kind of gelatin do you have and how to dilute it - read on your own packaging.

2. I don’t understand whether such a cake can be covered with glaze, because I don’t make mousse cakes. This cake in my making is the most homemade option: simple, but delicious.

3. Whipping cream – only 35% and above. Chilled (means from the refrigerator).

4. The most unhealthy thing is the pop-up biscuit. My biscuit did NOT float! I lay quietly on the bottom of my uniform and didn’t even think about climbing up! Why does it pop up for you - I DON’T KNOW!

Dilute the coffee for the biscuit with boiling water in advance and let it cool completely!

So, to make a coffee mousse cake, prepare the products according to the list.

Beat the eggs with sugar and salt into a fluffy light mass.

Then add diluted and completely cooled coffee.

Beat until smooth.

Add flour mixed with baking powder.

Place the dough into the mold.

Bake in an oven preheated to 180 degrees for 10-15 minutes.

Be guided by your own oven. The splinter from the finished biscuit will come out dry.

Cool slightly in the pan, then remove and cool completely on a wire rack.

Dissolve coffee in boiling water and cool.

Fill the gelatin with water and let it swell.

Whip the cream with sweet powder until soft peaks form.

Add chilled coffee.

Beat until smooth with a mixer at low speed.

Dissolve the gelatin over a fire or a water bath - whichever is more convenient for you. Don't overheat. Gelatin water should be a little warm.

Add 2 tbsp to the dissolved gelatin. coffee cream, stir. Then pour this mixture into the cream. Beat until smooth with a mixer at low speed.

The mixture will be quite watery.

Place the cooled biscuit back into the pan. Pour coffee mousse over it.

Place the mold in the refrigerator until the mousse has completely hardened. My mousse froze within an hour and a half.

Coffee mousse cake is ready.

Here you can see how tender and airy the mousse is, and how soft and quite juicy the sponge cake is.