Easy Coffee Layer Cake
- Ready In:
- 24hrs 20mins
- Ingredients:
- 7
- Serves:
-
8
ingredients
- 1 sponge cake (8-inch /20cm - 9-inch /23cm diam, 2 layers unfilled)
- 14.79 ml instant coffee
- 177.44 ml sugar
- 59.14 ml water
- 2.46 ml rum (or 2 Tbsp rum or brandy) or 2.46 ml brandy extract (or 2 Tbsp rum or brandy)
- 354.88 ml heavy cream (whipped)
- 59.14 ml walnuts (chopped) or 59.14 ml toasted almond (chopped)
directions
- Cut each layer of sponge in half horizontally.
- Boil instant coffee, sugar and water together, stirring constantly until the sugar has dissolved commpletely, then simmer for 2 minutes.
- Cool and add essence or spirits.
- Whip the cream.
- Place a layer of sponge on a serving plate and drizzle one sizth of the syrup over it.
- Spread over a sixth of the whipped cream.
- Drizzle the same quantity of syrup over the next layer of sponge while it is laying on work surface, then place it, coffee side down over the cream.
- Repeat with the remaining layers, then cover the top and sides with the remaining cream.
- Sprinkle nuts over side and top of cake.
- Refrigerate for at least 12 hours, but preferably 24 hours before serving.
- Cut in wedges to serve.
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RECIPE SUBMITTED BY
Jen T
New Zealand
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