Coffee cream cake

Womans~Day

Cooking time: Less than 60 minutes

Serves: 10 or more

Type: Cake

Tools

Kitchen friendly view

Ingredients

200g butter, chopped, at room temperature
1 cup caster sugar
4 eggs, room temperature
2 teaspoons instant coffee
2 teaspoons hot water
1¼ cups self-raising flour

1 cup caster sugar
¼ cup water

1 tablespoon instant coffee
1 tablespoon hot water
½ cup thickened cream
250g tub mascarpone

Preparation method

Preheat oven to moderate, 180°C. Lightly grease and line 2 x 20cm round cake pans with baking paper.
In a medium bowl, using electric mixer, cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition.
Dissolve coffee in water. Cool slightly and beat into mixture. Sift flour over mixture and gently fold through. Divide mixture between pans. Bake 20-25 minutes, until cooked when tested with a skewer (or press lightly on top of cakes with your fingertips – if tops spring back and the dent disappears, the cakes are cooked). Turn cakes out onto a wire rack to cool completely (spread with a tea towel or baking paper to prevent the cake marking or sticking).
TOFFEE PIECES: In a medium saucepan, combine the sugar and water. Stir over low heat until sugar dissolves. Increase heat to medium and boil 8-10 minutes, without stirring, until edges just begin to turn golden. Remove from heat and swirl gently. Pour onto a baking paper-lined tray, tilting to spread into
a thin layer. Allow to cool and set hard, then break into pieces.
COFFEE CREAM: Dissolve coffee in water and allow to cool. In a small bowl, whisk cream until soft peaks form. Whisk in mascarpone and coffee mixture until smooth.
Spread half the coffee cream over base cake. Top with second cake and cover top and sides with remaining coffee cream. Decorate with toffee pieces.

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