Coffee and Vodka Cake
Coffee and Vodka Cake
Ingredients
- 1 1/2 cups (225 g) unbleached all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 cup (125 ml) milk
- 1/2 cup (115 g) unsalted butter
- 1 1/2 cups (315 g) sugar
- 5 eggs
- 3/4 cup (180 ml) strong coffee, hot
- 1/2 cup (105 g) sugar
- 3 tbsp (45 ml) vodka
- 2 cups (500 ml) 35% cream
- 1/2 cup (65 g) icing sugar
Instructions
- With the rack in the middle position, preheat the oven to 350°F (180°C). Butter two 8-inch (20 cm) springform pans and line the bottoms with parchment paper.
- In a bowl, combine the flour and the baking powder. Set aside.
- In a small pot, heat the milk with the butter and ½ cup (105 g) of the sugar. Set aside.
- In another bowl, beat the eggs and the remaining sugar (1 cup/210 g) with an electric mixer for 10 minutes or until the mixture triples in volume and forms a ribbon. Sift the flour mixture over the eggs and fold in with a spatula or whisk, alternating with the warm milk.
- Spoon the batter into the prepared pans and bake for 30 minutes or until a toothpick inserted in the centre of the cake comes out clean. Let cool on a wire rack. Unmould and slice each cake in half horizontally.
Coffee and Vodka Cake