No Bake Irish coffee Cake (can be with whiskey, or whissin alcohol free)

Ingredients

1 Pack of Cafe Noir
100 gram melted butter
6 gelatine leaves
150 ml strong coffee
50 dark brown caster sugar + 2 tablespoons
1 full tablespoon granulated sugar
3 tablespoons whiskey or Whissin
250 ml whipped cream
200 grams Monchou (airy)
200 ml vanilla custard
Mocca beans or nougatine for garnish

Instructions

Crumble the biscuits and stir the melted butter through it.
Divide the mixture over the bottom of a greased spring shape 22 cm
Press the mixture with the convex side of a spoon.
Place the bottom 30 minutes in the refrigerator.

Soak the gelatin several minutes in plenty of cold water,
Until the leaves are supple.
First solve the squeezed gelatin in hot coffee.
And then 50 grams of dark brown caster sugar.

Then add the whiskey. (Whissin) and allow to cool.
Whisk 150 ml whipped cream with 2 tablespoon dark brown caster sugar lobed.

Beat the Monchou with a mixer smooth.
Add the custard and whisk until the mixture is smooth.
Whisk the coffee mixture through and let the monchou mixture lobed.
Fold the whipped cream through.

Divide the mixture over the cake bottom.
Let the cake in the refrigerator 3 hours stiffen.
Then garnish the cake.

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Coffee turban recipe

Ingredients

• 150 g butter
• 150 g light soft brown sugar
• 3 eggs
• 2 tbsp espresso instant coffee
• 150 g flour
• 1 tbsp baking powder
• 4 tbsp milk
• 1 cup mascarpone (soft cream cheese, 250 g)
• 3 tbsp cold espresso (or strong coffee)
• ½ TSP cinnamon
• 1/4 cup powdered sugar (+ extra to sprinkle)


Instructions

Make sure all ingredients are at room temperature.

Preheat the oven to 170 ° c.

Beat with a mixer the butter with the brown sugar and a knife point salt light and airy.

Add the eggs one by one.

Mix the instant coffee through it.
Sift flour with baking powder and whisk it into the batter.

Stir the milk at the last minute.
Spoon the batter into the form.

Put this in the middle of the oven and bake in 40-45 min. until golden brown and cooked through. Take out of the oven and let rest 15 minutes.

Put a Board reversed on the turban and times this to so that the cake from the mould is. Let cool completely. Mix the mascarpone with the espresso or coffee, cinnamon and icing sugar.

Cut the cake horizontally in half. Divide the mascarpone over the bottom half and put the top back on. Sprinkle with powdered sugar.

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Coffee Walnut Layer Cake recipe

INGREDIENTS

FOR THE CAKE:
Butter for pans
½ cup (60 grams) walnut pieces
1 cup plus 2 tablespoons (245 grams) sugar
2 sticks (8 ounces) unsalted butter at room temperature
1 ⅔ cups (230 grams) flour
1 tablespoon (14 grams) baking powder
½ teaspoon salt
4 large eggs
2 tablespoons milk at room temperature, more as needed
1 tablespoon (3 grams) instant coffee dissolved in 1 tablespoon boiling water

Instructions

FOR THE FROSTING:
2 ½ cups (300 grams) confectioners' sugar
⅛ teaspoon salt
1 ½ sticks (6 ounces) unsalted butter at room temperature
1 tablespoon (3 grams) instant coffee dissolved in 1 tablespoon boiling water
¼ cup walnut halves, for decoration

Heat oven to 350 degrees. Butter two 8-inch cake pans, and line base of each with parchment paper. In food processor, combine 1/2 cup walnut pieces and sugar. Process to a fine powder. Add butter, flour, baking powder, salt and eggs. Process to a smooth batter.

Add 2 tablespoons milk to coffee mixture and pour this down feed tube with motor running. Mixture should be just soft enough to drop from a spoon; if not, add more milk. Divide cake batter between two pans. Bake until risen and springy to touch, about 25 minutes. Cool on a rack for 10 minutes, then remove from pan and place on rack. Remove parchment paper. Cool completely. You may want to level them if they domed in the oven.

For frosting: Place confectioners' sugar and salt in food processor and pulse until lump-free. Add butter and process until smooth. Add coffee mixture down feed tube and pulse until well blended.

Place one cake upside down on a plate or cake stand. Spread with about half the frosting. Place second cake right side up on frosting, and cover top and sides in a swirly pattern. Place a walnut half in center of cake, and gently press remaining halves into top of cake, around the edge.

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