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Portuguese Coffee Buttercake

Portuguese Coffee Buttercake recipe image
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.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 16
Calories: 107.5
Dietary: Vegetarian
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
  • 1 cup Unsalted butter, softened
Directions
  1. 1
    Preheat oven to 350ðF (175ðC). Invert two or more 9-inch round cake pans, grease and flour the bottom (now top) surfaces thoroughly.
  2. 2
    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.
  3. 3
    Add 4 large eggs one at a time, beating well after each addition. Beat in 1 teaspoon vanilla extract.
  4. 4
    Beat in 1 1/2 cups all-purpose flour and 1/4 teaspoon salt just until combined. Do not overmix.
  5. 5
    Spread 1/3 cup batter evenly onto each prepared inverted pan, spreading to within 1/4 inch of the edge.
  6. 6
    Bake for 10 to 12 minutes, until the wafers are lightly browned around the edges.
  7. 7
    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.
  8. 8
    For the coffee buttercream, heat 3/4 cup milk in a medium saucepan over medium heat just to a boil.
  9. 9
    Meanwhile, whisk 6 large egg yolks and 1 cup sugar together in a medium bowl. Gradually whisk in the hot milk.
  10. 10
    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.
  11. 11
    Strain the mixture through a sieve into a mixer bowl. Stir in 4 teaspoons instant coffee powder and 1 tablespoon vanilla extract.
  12. 12
    Cool the mixture to room temperature. Beat in 2 cups softened unsalted butter, 1 tablespoon at a time, beating well after each addition.
  13. 13
    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.
  14. 14
    Repeat layering wafers and buttercream until all are used, ending with a wafer on top.
  15. 15
    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.

Keywords: portuguese, coffee, buttercake, buttercream, cake wafers, dessert, layer cake, baking, custard, instant coffee, celebration, special occasion, vanilla, eggs, flour, sugar, rich, classic
Read it online: https://www.chefs-mate.com/recipe/portuguese-coffee-buttercake-2/