Orange flour

Coffee and Kirsch Cake

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Coffee lovers, this is the cake for you. Had a sleepless night? Get your caffeine fix with a slice of this, with a hidden layer of kirsch sponge and sweet cherry jam for a fruity kick.
Ingredients:
coffee sponge:
6oz caster sugar
6oz salted butter
3 eggs
6 oz self raising flour
3/4 tsp baking powder
2 tbsp instant coffee granules
1 tsp cocoa powder
pinch kosher salt
2 tbsp boiling water
kirsch sponge:
3oz caster sugar
3oz salted butter
1 egg + 1 yolk
1/2 tsp vanilla essence
1 1/2 tbsp kirsch liqueur
3oz self raising flour
1/4 tsp baking powder
kirsch cherry jam:
6 tbsp dark cherry jam
2 tbsp kirsch liqueur
coffee buttercream:
8oz salted butter (at room temperature)
12oz icing sugar
1 1/2 tbsp instant coffee granules
6 tbsp whole milk
Method:
(preheat oven to 180*c and grease and line 3 9″ round sponge tins [or use 2 and wash 1 after making the coffee cake])
for the coffee sponge:
– mix together the coffee granules, cocoa, salt and boiling water
– cream together the sugar and butter until pale and smooth
– beat in the eggs 1 at a time
– stir in the coffee mixture
– sift in the flour and baking powder and fold in gently with a metal spoon
– split the cake batter between the 2 tins and bake in the over for 12-15 mins, or until risen and cooked through
– remove from sponge tins and set aside on a wire rack to cool
for the kirsch sponge:
– cream together the sugar and butter until pale and smooth
– beat in the eggs
– add the vanilla and kirsch
– sift in the flour and baking powder and fold in gently with a metal spoon
– pour into cake tin and bake for 10-12 mins, or until risen and cooked through
– remove from sponge tins and set aside on a wire rack to cool
-while the cake cooks, make the jam and buttercream icing.
for the kirsch cherry jam:
– spoon the jam into a small bowl and put into a larger bowl of boiling water to melt
– stir in the kirsch
– put in fridge to cool
for the buttercream:
– cream the butter with the back of a wooden spoon to make it easier to mix
– add the sugar bit by bit and cream together to form a smooth paste
– mix the coffee granules with the milk and add a little at a time (if the buttercream is still a little to stiff, add some more milk. On the other hand, if it is too runny, add more icing sugar)
assembly:
-place one of the coffee sponges on a plate or decorating board
– spoon over half of the cherry jam and spread evenly, reaching the edges of the cake
– spread the kirsch sponge with a little of the buttercream and place buttercream side down onto the first coffee sponge
– spread the top of the kirsch layer with the remaining jam
– spread the second coffee sponge with a little of the buttercream and place buttercream side down onto the kirsch sponge
– use a spatula to cover the cake evenly in the rest of the buttercream (start with the top of the cake and then roughly smooth round the sides little by little until completely covered, then smooth all over for a nice finish)
* Enjoy with a nice cup of coffee and some fresh cherries!
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4 comments on “Coffee and Kirsch Cake

  1. mydearbakes
    February 22, 2013

    This is very well done! =D

  2. metabolic cooking
    July 4, 2013

    Good info. Lucky me I found your blog by chance (stumbleupon).
    I’ve bookmarked it for later!

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This entry was posted on February 20, 2013 by in Baking, Sponge Cake and tagged , , , , .
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