Ingredients
PATTI VDRJ67A
5 eggs, room temperature
1 cup sugar
1/2 tsp instant coffee powder
3 tbsp water, boiling
1 tsp vanilla
1 cup all purpose flour, sifted
1 tsp baking powder
2 cup whipping cream
2 tbsp sugar
1/4 cup coffee, very strong cold
2 tbsp coffee liqueur
1 walnut, chopped, toasted
1 chocolate coffee beans
Directions
Preheat oven to 350~. Separate eggs. Combine egg yolks and 1 cup
sugar in large bowl and beat until thick and lemon colored, about 5
minutes. Dissolve coffee powder in boiling water. Blend in vanilla
and dissolved coffee powder. Combine flour and baking powder and
blend into batter. Beat egg whites until stiff. Fold into batter.
Turn into ungreased 10-inch tube pan. Bake 30 minutes. Invert onto
rack and let stand until completely cool. For frosting: Whip cream
with 2 tablespoons sugar until soft peaks form. Add coffee and
liqueur and beat until stiff. Slice cake crosswise into thirds. Use
about 1/3 of cream frosting to fill layers and remainder to frost
entire cake (save some frosting and pipe rosettes over top for
garnish, if desired). Chill until whipped cream is slightly firm.
Press nuts onto sides of cake and arrange coffee beans atop rosettes,
if desired. Chill 4 hours before serving.
Servings: 10 servings
Coffee Cream Cake Recipe brought to you by Recipe Ideas
Categories: Cake; Coffee; Dessert
The History of Recipes
Recipes as a concept can be observed far back into antiquity, in fact as far back as pharonic Egypt, and possibly even further. In practice though, in the main part, these ancient recipes were just very simple pictorial, hieroglyphic or cunieform recipes for meal preparation.
Fascinatingly, the most ancient recipe in existence, according to academics are a few stone tablets in the Sumerian language which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel wonderful and blissful. Progressing into The time of the roman empire around 25BC a roman called Apicius wrote some scripts showing how to cook the recipes cooked by the Romans. In his publication, Apicius tells us how the roman meals were separated into appetizers, main course and dessert, a style of dining still practiced today. He also recounts how the ancient chefs were skilled in the use of a wide range of herbs and spices, including some that we all recognise like basil, rue and parsley. In the 15th century, people returning from the crusades brought back a variety of foods and spices from Arab countries, including spices such as parsley, basil and rosemary. The introduction of these new tastes led to a torrent in recipe manuscripts, many of which are kept safe in private libraries. Over the following few centuries, the powerful and wealthy houses strove to offer the most extravagent banquests, and as a consequence, chefs and their collection of recipes were much in demand. Notwithstanding that, it was during the nineteenth century that fine cookery and recipe collections reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, spent years to assembling, verifying, and writing down recipes to allow everyone to enjoy them. When we get to the 1900s, cook books are greatly in demand as a result of more people being able to read, more spare time and having more disposable income. The arrival of TV gave us TV chefs and the demand for the spin-off recipe books. And that pretty much brings us to the present day and the internet revolution, permitting us all to access thousands of recipes just like those on our web site. |
We hope you enjoy this Coffee Cream Cake recipe.
