First of all, we start the preparation of the cake recipe by keeping your ingredients at room temperature. Paying attention to the tricks of making sponge cake, we spread your cake on the tray and send it to the oven. Next, prepare the coffee cream and chocolate sauces. Finally, we combine your cake with creams and cover the edges of the cake with hazelnuts as a final touch. In the meantime, brew your coffee immediately and take a fork from your delicious latte cake. You will love the taste, bon appetit!
We prepared a similar recipe without flour, frankly, it was delicious. We recommend you to take a look at our flourless coffee chocolate cake recipe.
HOW MANY PEOPLE (5 persons)
PREPARATION TIME ( 90 minutes )
COOKING TIME ( 50 minutes )
Ingredients for Latte Cake Recipe
For the sponge cake:
4 eggs
3 coffee cups of granulated sugar (195 grams)
4 coffee cups of flour
(160 grams) 1 pack of vanillin
1 packet of baking powder
1 teaspoon of granulated coffee
3-4 tablespoons of water
For the Cream:
4.5 cups of milk (800 ml)
1 cup (2 fingers missing) granulated sugar (80 grams)
2.5 tablespoons of flour (45 grams)
2 tablespoons of starch (20 grams)
2 egg yolks
1 pack of vanilla
1 heaping teaspoon (20 grams) of butter
2 teaspoons of granulated coffee
1/2 cup of hot water
For Coating:
160 grams of white chocolate
1 tablespoon of cream
60 grams dark chocolate
150 grams hazelnuts (rice hazelnut or flaked)
How to Make Latte Cake Recipe?
Separate the yolk and white of the eggs and put them in separate bowls. Add the egg white and half of the granulated sugar to the bowl little by little and froth with a mixer until it becomes solid.
Whisk the egg yolks with the sugar. Add water, vanillin, baking powder, granulated coffee and flour and whisk until it reaches a creamy consistency.
In the meantime, if the mortar is too thick, you can add 1-2 more tablespoons of water.
Add egg white to the mixture piece by piece and use a spatula to obtain a homogeneous mixture by darkening from bottom to top.
Line the baking tray with greaseproof paper, pour the mortar and spread it evenly.
Bake in the oven at 180 degrees for about 15-20 minutes under control.
After removing from the oven, let it cool at room temperature.
For the cream; Cook milk, granulated sugar, flour, egg yolk, starch, vanillin and granulated coffee until a thick consistency.
After it thickens, add butter, mix and cool at room temperature. Put the cooled cream in a piping bag and keep it in the refrigerator until use.
Portion the sponge cake into small squares and soak the sponge cakes with 1 cup of coffee.
Squeeze the coffee cream between 2 square sponge cakes. After preparing them all in this way, cover the outside with cream and leave in the refrigerator for 1 hour.
Melt the white chocolate and dark chocolate in a bain-marie in separate bowls.
Add the cream into the melted white chocolate and beat with a mixer. Don't worry, the white chocolate may harden at this point. You can add a little more cream if needed.
Cover the cakes you keep in the refrigerator with white chocolate and drizzle dark chocolate on them. Shape it with a toothpick and let it freeze for 15 minutes.
Finally, coat the edges with hazelnuts.
Serve after 1 hour in the refrigerator. Bon Appetit!
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