Coffee and Vodka Cake

Preparation

• Cake

  • With the rack in the middle position, preheat the oven to 350°F (180°C). Butter two 8-inch (20 cm) springform pans and line the bottoms with parchment paper.
  • In a bowl, combine the flour and the baking powder. Set aside.
  • In a small pot, heat the milk with the butter and ½ cup (105 g) of the sugar. Set aside.
  • In another bowl, beat the eggs and the remaining sugar (1 cup/210 g) with an electric mixer for 10 minutes or until the mixture triples in volume and forms a ribbon. Sift the flour mixture over the eggs and fold in with a spatula or whisk, alternating with the warm milk.
  • Spoon the batter into the prepared pans and bake for 30 minutes or until a toothpick inserted in the centre of the cake comes out clean. Let cool on a wire rack. Unmould and slice each cake in half horizontally.

• Coffee and Vodka Syrup

  • Meanwhile, in a bowl, combine the hot coffee with the sugar and vodka, stirring until the sugar has dissolved. Let cool.

• Whipped Cream

  • In a cold bowl, whip the cream with the icing sugar until stiff peaks form.
  • Place a slice of cake on a serving plate. Drizzle with a quarter of the syrup. Top with a quarter of the whipped cream. Repeat with the remaining ingredients, ending with the whipped cream. Refrigerate until ready to serve. The cake will keep for 2 to 3 days.