-1 cup of ground hazelnuts
-1 teaspoon of instant coffee
-8 coffee cups granulated sugar
-6 coffee cups flour
-1 teaspoon of vanilla
-1 glass of frozen raspberries
-1 glass of raspberry jam
For the coffee cream:
-2.5 cups fresh cream
-300 grams of white chocolate
-3.5 tablespoons instant coffee
Coffee cream and raspberry cake recipe How to make?
To prepare the sauce, puree the raspberries through a wire strainer. Strain the raspberry jam, mix with the raspberry puree and whisk well. Put the mixture in the refrigerator overnight.
To prepare the coffee cream, keep the fresh cream in the refrigerator overnight. Mix cream, white chocolate and coffee about three quarters of a cup in a steel pot. Cook on low heat until it melts and let it cool. Whisk the remaining cream with the mixer. Add a spoonful of the chilled chocolate mixture and constantly whisk it to thin.
Add the remaining cream and mix well. Leave it in the fridge for about six hours until it is solid. To prepare the cake, dissolve the coffee in a teaspoon of hot water. Beat the eggs with the sugar. Add the flour, vanilla, ground hazelnuts and melted coffee and keep whisking until it turns foamy.
Pour it into the oiled oven mold and bake in the oven preheated to 180 degrees. After cooling, divide the cake into three transversely. Spread raspberry sauce as much as a coffee cup on two of the cakes and let sit for 20 minutes. Then spread the coffee cream with one cup each and place the two cakes on top of each other. Complete the top row with the remaining cake. Cover the top and sides of the cake with the remaining cream and refrigerate for at least 8-10 hours. Decorate the cake with fresh raspberries and serve by slicing.