This elegant Portuguese Coffee Buttercake is a showstopper dessert that balances delicate texture with bold flavor. The base consists of thin, crisp cake wafers baked in inverted pans, providing a sturdy yet tender foundation. These layers are generously filled with a luxurious coffee-infused buttercream, made from a cooked custard base that ensures stability and a silky mouthfeel. The combination of sweet vanilla and robust instant coffee creates a sophisticated taste profile that is both nostalgic and refined. Perfect for special celebrations, afternoon tea, or as a festive centerpiece, this cake requires patience but rewards you with an unforgettable, café-quality treat.
Portuguese Coffee Buttercake
Description
This elegant Portuguese Coffee Buttercake is a showstopper dessert that balances delicate texture with bold flavor. The base consists of thin, crisp cake wafers baked in inverted pans, providing a sturdy yet tender foundation. These layers are generously filled with a luxurious coffee-infused buttercream, made from a cooked custard base that ensures stability and a silky mouthfeel. The combination of sweet vanilla and robust instant coffee creates a sophisticated taste profile that is both nostalgic and refined. Perfect for special celebrations, afternoon tea, or as a festive centerpiece, this cake requires patience but rewards you with an unforgettable, caf&# 195;©-quality treat.Ingredients
Directions
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Preheat oven to 350ðF (175ðC). Invert two or more 9-inch round cake pans, grease and flour the bottom (now top) surfaces thoroughly.
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In a large mixer bowl, beat 1 cup softened unsalted butter until smooth. Gradually beat in 1 cup sugar until the mixture is light and fluffy.
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Add 4 large eggs one at a time, beating well after each addition. Beat in 1 teaspoon vanilla extract.
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Beat in 1 1/2 cups all-purpose flour and 1/4 teaspoon salt just until combined. Do not overmix.
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Spread 1/3 cup batter evenly onto each prepared inverted pan, spreading to within 1/4 inch of the edge.
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Bake for 10 to 12 minutes, until the wafers are lightly browned around the edges.
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Using a long, thin metal spatula, loosen each wafer and transfer to wire racks to cool completely. Repeat with remaining batter to make a total of 12 wafers.
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For the coffee buttercream, heat 3/4 cup milk in a medium saucepan over medium heat just to a boil.
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Meanwhile, whisk 6 large egg yolks and 1 cup sugar together in a medium bowl. Gradually whisk in the hot milk.
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Return the mixture to the saucepan. Cook over medium-low heat, stirring constantly, until the mixture thickens and coats the back of a spoon, about 6 minutes. Do not boil.
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Strain the mixture through a sieve into a mixer bowl. Stir in 4 teaspoons instant coffee powder and 1 tablespoon vanilla extract.
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Cool the mixture to room temperature. Beat in 2 cups softened unsalted butter, 1 tablespoon at a time, beating well after each addition.
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To assemble, place 1 cake wafer on a serving platter. Spread evenly with 1/3 cup buttercream. Add a second wafer and 1/3 cup more buttercream.
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Repeat layering wafers and buttercream until all are used, ending with a wafer on top.
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Pipe the remaining buttercream decoratively on top of the cake. Refrigerate for at least 30 minutes before serving.
Nutrition Facts
Servings 16
- Amount Per Serving
- Calories 107.5kcal
- % Daily Value *
- Total Fat 12.2g19%
- Saturated Fat 7.6g38%
- Cholesterol 32.2mg11%
- Sodium 0.3mg1%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 0.1g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Keep the cake refrigerated due to the buttercream filling. Allow it to sit at room temperature for 15-20 minutes before serving for the best texture and flavor.
Tip: Ensure the custard base for the buttercream is completely cool before adding the butter, otherwise the buttercream may split or become too soft.
Variation: For a stronger coffee flavor, use espresso powder instead of instant coffee granules.
