- Cake with Chantilly cream and coffee frosting
- Recipes that will really blow your mind
This dessert is a must try whether it’s an anniversary or not. This is an absolutely delicious cake, and little ones will ask for it endlessly. Adults are no exception, because good taste is recognized by everyone regardless of age. Here’s how to make this recipe.
For coffee glaze
125 gr butter
150 gr brown sugar
2 teaspoons instant coffee
450 g powdered sugar
For Chantilly cream
200 ml heavy cream for whipped cream
2 tablespoons powdered sugar
teaspoon vanilla essence
For the counter
Cake top bought or prepared at home
For the coffee glaze, melt the butter and brown sugar in a saucepan over medium heat. Bring to a boil and stir until slightly thickened, 1-2 minutes. Let it cool a bit. Add instant coffee, dissolved in 3 tablespoons warm milk, and powdered sugar and beat everything evenly. For Chantilly cream, beat cream with a mixer on full speed until almost thickened. Add powdered sugar and vanilla and continue to beat until thick. It doesn’t beat too much. For creamy, white Chantilly cream, it should be cooled well before you start creaming. The mixing bowl is also kept in the freezer for 10 minutes before use. Cut the top of the cake into 4 equal layers. Place the top layer on a plate. Spread with a third of the cream. It is covered with another top. Spread with a quarter glaze. Cover with another top layer and brush with almost all of the remaining cream. It ends with the top layer. Spread the frosting over and around the edges of the cake. Decorate as desired and ready. Good appetite!