coffee cream cake becky’s kitchen secrets

Most of the time a cake recipe is associated with an anniversary or something to celebrate, but sometimes you just want a cake like that… simply. To pamper yourself, to delight your soul and especially… to energize yourself after 1 month of children's vacation :))

So, for today I propose a cake with coffee cream. It's good, even very good… but only for those who prefer butter cream.

coffee cream cake becky’s kitchen secrets

coffee cream cake becky’s kitchen secrets


  • For the countertop:
  • 5 eggs (small)
  • 5 tablespoons sugar
  • 5 tablespoons flour
  • 2 tablespoons oil
  • 2 tablespoons cocoa
  • 2-3 tablespoons ground walnuts
  • 1 baking powder
  • esenta de rom
  • For the cream:
  • 150 g sugar
  • 2 yolks
  • 2 tablespoons milk
  • 200 g butter
  • 2 tablespoons instant coffee
  • 100 ml sour cream / whipped cream
  • 2 sachets of vanilla sugar
  • For syrup:
  • 50 g sugar
  • ~ 100 ml water

Preparation Cake with coffee cream:


Whisk the egg whites with a pinch of salt. Then add the sugar and mix until you get a firm and glossy meringue. The yolks rubbed with oil and rum essence are poured over the meringue and mixed lightly. At the end, incorporate the flour mixed with baking powder, ground walnuts and cocoa, mixing lightly with a spatula with movements from bottom to top.

The composition is poured into a tray (20 cm in diameter) lined with baking paper and put in the oven over medium heat for about 30-35 minutes, until the top becomes firm to the touch and passes the toothpick test. Remove to a grill and leave to cool.


The coffee dissolves in a little warm water. Allow the butter to soften at room temperature.

The yolks are mixed with the sugar until they turn white and become like a cream. Incorporate the milk and then boil it in a baine marie until the cream heats up well and no more sugar crystals are felt. Set aside to cool, then mix well with soft butter. Add the coffee and mix.

coffee cream cake becky’s kitchen secrets

Cream for whipped cream mix with vanilla sugar until firm, then incorporate into butter cream.

  • The cream is quite a lot for this cake, half of it I used to decorate. If you make a small countertop, make only half a portion or make a larger countertop, about 24 cm in diameter. 🙂
  • I don't know for what reasons… that it is butter, that it has too much water, that it is due to whipped cream the cream can be "cut". My advice is not to insist with the mixture and possibly mix the butter before incorporating it into the cream, to remove the water from it. If the disaster still happens, try to repair the cream on the steam bath. Personally, I haven't tried it, but it's advice received from a good friend.


The sugar is caramelized, then "quenched" with cold water. Set aside until cool and the caramel melts.

The well-cooled top is cut into 3 parts and syruped. Distribute the cream between the worktops and decorate as desired.

coffee cream cake becky’s kitchen secrets

Let it cool for a few hours.

Good appetite! 😉

coffee cream cake becky’s kitchen secrets

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