Almond coffee sponge cake recipe

Almond Coffee Sponge Cake recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Looking for a delightful treat to pair with your morning coffee? Look no further than this irresistible almond coffee sponge cake recipe. With its light and fluffy texture, infused with the rich aroma of coffee and the nutty goodness of almonds, this cake is sure to be a hit at any gathering or as a sweet indulgence for yourself. The combination of the subtle bitterness of coffee and the delicate sweetness of almonds creates a harmonious flavor that will leave you craving for more. So grab your apron and get ready to bake this delectable almond coffee sponge cake that is guaranteed to satisfy your taste buds!

Keywords: almond coffee, sponge cake, recipe, coffee-infused, nutty goodness

Almond coffee sponge cake recipe details

Almond coffee sponge cake recipe, recipe Rating: 4.6
Number of votes:111 

Ingredients

7	eggs, separated
250 g	almonds, ground
80 g	sugar
3 tbsp	cherry jam
180 ml	milk
100 g	sugar
½ packet(s)	custard powder, vanilla flavoured
2	egg yolks
150 g	butter
3 tsp	coffee instant powder
16	chocolate mocha beans
16	almonds

Instructions

Grease the bottom of a springform pan. Preheat the oven to 190°C.

Whisk the egg yolks until creamy and fold in half of the ground almonds.

Whisk the egg whites and the sugar until stiff, then fold in the other half of the ground almonds and combine with the egg yolk mixture. Transfer the dough into the springform pan. Bake on the second rack from the bottom for 35-40 minutes.

Halve the cooled sponge cake horizontally after (at least) 12 hours and spread the cherry jam in between the layers.

Cook a blancmange with the milk, custard powder, sugar and egg yolks. Then cool while stirring.

Stir the butter with the instant coffee powder until creamy, then add in a bit of the blancmange, stir until well combined, then add the next bit and go on stirring, until all the blancmange is well combined with the butter. Spread most of the cream all around the sponge cake.

Garnish the cake with the remaining cream by extruding some on the cake with an icing bag. Finally garnish with chocolate mocha beans and almonds.

Preparation time:
ca. 40 min
Cooking / Baking Time:
ca. 40 min
Resting time:
ca. 12 hrs
Grade of difficulty:
medium
Calories per portion:
n/a