Name: Coffee and Vodka Cake
Prep time: 40 min
Cook time: 30 min
Total time: 1 h 10 min
Yield: 10 serving(s)
Ingredients: 1 1/2 cups (225 g) unbleached all-purpose flour; 1 1/2 tsp baking powder; 1/2 cup (125 ml) milk; 1/2 cup (115 g) unsalted butter; 1 1/2 cups (315 g) sugar; 5 eggs; 3/4 cup (180 ml) strong coffee, hot; 1/2 cup (105 g) sugar; 3 tbsp (45 ml) vodka; 2 cups (500 ml) 35% cream; 1/2 cup (65 g) icing sugar

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.

Coffee and Vodka Cake

Categories

Ingredients

Cake

Coffee and Vodka Syrup

Whipped Cream

Preparation

Cake

Coffee and Vodka Syrup

Whipped Cream

Personal Note