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    You are in: Home / Recipes / Coffee and Mint Cream Cake Recipe
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    Coffee and Mint Cream Cake

    1/2 Photos of Coffee and Mint Cream Cake

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    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    15 mins

    25 mins

    twissis's Note:

    This is my final recipe from *The World Encyclopedia of Coffee* ---- Per the intro, Ground almonds give this buttery coffee sponge cake a moist texture & delicate flavour. Then it's sandwiched together w/a generous filling of creme de menthe buttercream." I nearly died & went to heaven when I saw the breathtaking pic! (Time does not include time for cake layers to fully cool). *Enjoy* !

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    Ingredients:

    Serves: 8

    Yield:

    Wedge S ...

    Units: US | Metric

    For Sponge Cake

    For Buttercream Filling

    Directions:

    1. 1
      For Cake: Preheat oven to 350°F.
    2. 2
      Lightly grease & line 2 7-in rd baking tins w/greaseproof paper.
    3. 3
      Put coffee grounds in a sml bowl & pour hot water over them. Leave to infuse for 4-5 minutes, then strain thru a fine sieve (See note below).
    4. 4
      Put butter, sugar, flour, almonds, eggs & coffee in a lrg bowl. Beat well for 1 min till blended. Divide mixture evenly between the tins & level the surface.
    5. 5
      Bake for 25 min till well-risen & firm to the touch. Leave in the tins for 5 min, then turn out onto a wire rack to fully cool.
    6. 6
      For Filling: While cake layers are baking, cream the butter, icing sugar + creme de menthe liqueur together in a bowl till light & fluffy. Refrigerate till cake layers are baked & fully cooled.
    7. 7
      Remove lining paper from sponge cake layers. Put 1 layer on serving plate (flat side up) & frost top surface only w/chilled filling. Gently place 2nd layer atop filling (flat side down). Refrigerate till ready to serve.
    8. 8
      To Serve: Generously dust top of cake w/icing sugar & scatter fresh mint leaves over dusted surface. (This was inconsistent w/the pic which showed the mint leaves mounded in the center of the top of the cake, so choose the look you prefer).
    9. 9
      NOTE RE PREP STEP 2: My pref would be to use a simple coffee filter to strain the coffee & remove the grounds. I'd just squeeze it to get all the coffee for the cake or press the filter w/the round side of a tbsp to manage that step easily. :-).

    Ratings & Reviews:

    • on September 05, 2008

      55

      This is every bit as wonderful as described in the intro, easy to put together, and so light and delicious you won't even put on a pound. I followed this exactly as written, except for two small changes. I don't have round cake pans. (I know, I know, who in the world doesn't have round cake pans? me!) I used 7' square pans. Also I ran out of almond, so I used 2 tablespoons of walnuts mixed with the almond. Other then that, terrific, and easy as a button to be devoured by all. So light, and gets even better if you wait more the 10 minutes to eat a bit, a fairy-like cake that makes you want to float as if you were in heaven. This is so easy to put together, I can't imagine someone not making this. I sprinkled a bit of freeze-dried coffee crystals atop the middle filling, just to bring the coffee taste to the forefront. Oh my! Just outstanding! Will make this again, soon! Thanks, twissis! Made for *Adopt A Tag* 2008

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    Nutritional Facts for Coffee and Mint Cream Cake

    Serving Size: 1 (146 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 546.6
     
    Calories from Fat 253
    46%
    Total Fat 28.2 g
    43%
    Saturated Fat 15.4 g
    77%
    Cholesterol 140.3 mg
    46%
    Sodium 426.7 mg
    17%
    Total Carbohydrate 66.2 g
    22%
    Dietary Fiber 1.5 g
    6%
    Sugars 41.9 g
    167%
    Protein 6.9 g
    13%

    The following items or measurements are not included:

    ground coffee

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