Hi! guys, Today I'm sharing a yummy cafe latte cake. If you love coffee, you'll love this cake.
Imagine layers of soft sponge cake with rum syrup, Latte flavor Crème Chantilly, and Lotus biscoff crumbs. Each bite has moist, light and creamy, with a long-lasting aftertaste.
The cake is inspired by a recipe by Japanese confectioner Fumiko Yoshikawa, but we've made it easier by simplifying the whipped cream and adding biscuit crumbs.
This cake is easy to make and looks great. Bake the sponge cake, cut it into three slices, and coat each slice with rum syrup. Next, mix espresso powder, whipping cream, and sugar to make a coffee crème chantilly and spread it between layers and on the cake. Finally, sprinkle crushed Lotus Biscoff crumble around the cake to add flavor and aroma, and add coffee cream flowers on the top to make the cake more colorful.
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☞ Baking mold size: 17.5 × 8.5 × 7cm rectangular molds
✎ Ingredients
☞ Sponge cake body
Eggs 2
Egg yolk 1
Caster sugar 80g
Cake flour 80g
Vegetable oil 50g
Milk 20g
☞ Latte Cream:
whipping cream 300g
Powdered sugar 45g
Instant espresso powder 5g
Water 8g
☞ Rum syrup
Water 40g
Sugar 20g
Rum 7g
✎ Instructions
1. Line a baking mold with baking paper.
2. Sift the flour and set aside.
3. break or crush the lotus biscoff into small pieces.
4. Put the eggs, egg yolks and sugar into a bowl and beat with a mixer on medium-high speed until pale and thick, then change to lowest speed and mix for one minute, then lift up the batter and make a clear texture.
5. Add milk and mix at the lowest speed.
6. Add the cake flour in 3 batches, using a rubber spatula to turn the mixture from the bottom upward, mixing gently until no dry flour can be seen.
7. Gradually add in the vegetable oil and mix until well combined.
8. Pour the batter into the molds about 60% full, gently tap around the molds to exhaust the air, and gently shake 2~3 times before putting into the oven to make the surface flat.
9. Preheat the oven to 180℃ and bake for 35-40 minutes (or until golden brown, depending on your oven). Remove from the oven immediately after baking, drop them gently to prevent shrinkage, then invert them onto a wire rack, gently remove the baking paper and let them cool completely.
10. To make the rum syrup, add the sugar and water to a saucepan, bring to the boil, then turn off the heat and add 7g of rum, mix well and set aside.
11. Dissolve the instant coffee powder in hot water and mix well.
12. Put the instant coffee liquid, whipping cream and powdered sugar into a whipping bowl and beat until soft and flexible wet peaks are formed.
13. Place the three sponge cake slices on the work surface in order, brush the surface with rum syrup, spread the first slice with whipped cream, not too little, then put the second slice on the work surface in order, repeat the whipped cream action, and then cover the third slice with whipped cream, then spread the whipped cream on the surface of all sides of the cake, smooth it out a little bit, and then put the cake in the refrigerator to chill for 20 minutes.
14. Covering the crumbled cookies on the sides of the cake to finish.
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Chapter:
00:00 Opening
00:31 Ingredients
01:23 Preparation
03:05 Making the fluffy sponge cake body
06:25 baking temperature and time setting
07:26 Making syrup
08:33 Making cafe latte flavored cream
09:55 Assembling and decorating the cafe latte cake
12:46 Enjoying a delicious and comfy cafe latte cake
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#CreamCake
#CafeLatte
#EasyDessert
