Instant Coffee Cake
- Ready In:
- 1hr
- Ingredients:
- 7
- Serves:
-
50
ingredients
directions
- Knead together the flour, yolks, margarine, yeast, water and 1/2 cup of the sugar.
- Divide the dough into 3 parts and roll old into oven-tray-sized rectangles on floured parchment paper.
- Whip up the egg whites until stiff and gradually add the remaining 1.5 cups of sugar until shiny. Keep the mixer running as you add the instant coffee granules.
- Spread half of the coffee cream on the first layer of dough, lay another layer of dough on top of the cream, spread a second layer of cream on top of it, and cover with the last layer of dough.
- Bake for about 30 minutes at 325 degrees Celsius.
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Reviews
-
The directions are confusing for this delicious cake. 325 degrees celsius is somewhere around 617 degrees fahrenheit, so I am assuming it is a typo. Second, 400 g of butter is almost a pound of butter, and 40 g of yeast is 14 tsp. or 4 Tbsp plus 2 tsp. No, matter, I am an experienced baker, so I figured it out using logic. Baked it in a well greased 9x5" pan, (I wasn't sure about the pan size) and actually got four layers. I love anything coffee flavored and had some instant espresso powder so I had fun! I am going to tinker with this recipe a bit, but quite a lovely idea! Thanks for posting:):
RECIPE SUBMITTED BY
Kosher Keeper
In moving from not keeping kosher to keeping it, and in moving from the USA to Israel, I have learned a lot about coverting recipes. Later I started creating my own, but I still go back to the oldies but goodies, with the modifications, of course.