Coffee cake with almond chocolate - Kaffetårta med mandelchoklad (retro)

COFFEE CAKE WITH ALMOND CHOCOLATE
Kaffetårta med mandelchoklad

When Swedes talk about coffee cakes, it’s mostly a pound cake to serve with coffee. But this is a real coffee cake, a bit more fancy, with coffee in the layers, filling and decoration!

1 cake, 8 to 10 servings (oh well, if I’m not anywhere near it …)

1 cake layer to be split in 3, either home-baked

(a light cake) or store bought
¾ cup strong, brewed coffee
1 to 2 tablespoons coffee liqueur (optional)

Filling:

3½ oz butter or margarine
3½ oz powdered sugar
1 egg yolk
1 ¾ oz scalded, ground almonds
3 to 4 tablespoons cocoa
1 to 2 tablespoons strong coffee

Decoration:

¾ cup heavy cream
2 tablespoons powdered sugar
1 egg white
1 to 2 tablespoons coffee liqueur (optional)
shredded, roasted almonds
some grated chocolate

Split the layer cake in 3 and lace the coffee with liqueur, if desired.

Stir the fat for the filling until white, add remaining ingredients and stir everything to a smooth crème.

Put the bottom cake layer in a suitable dish or a plate with high sides. Drench the cake with 1/3 of the coffee mixture. Spread half of the butter crème on top, then put on the middle layer. Drench with coffee, spread with butter crème and put the last layer on top. Drench this with remaining coffee. Put a plate on top of the cake and leave it on for a while, preferably overnight. You can also keep it like this in the freezer and take it out for thawing and decoration before serving.

Beat the cream with the sugar. Also beat the egg white until really stiff and turn it into the cream. Flavour with some optional coffee liqueur. First cover the cake with one layer of cream, then pipe out the rest in a nice pattern. Decorate with almonds and flaked or grated chocolate.

Enjoy!

Bella