Coffee-rum cake


Cocoa Corpus

3 pcs egg 3 tbsp granulated sugar 2 tbsp oil 1 tbsp espresso 1 tbsp espresso powder 5 tbsp plain flour 1 tbsp baking powder 1 tbsp cocoa powder 1 pinch of salt

Coffee Corpus

6 pcs egg 6 tbsp granulated sugar 3 tbsp oil 3 tbsp espresso 10 tbsp plain flour 2 tbsp baking powder 1 pinch salt

Coffee Corpus

6 pcs egg 6 tbsp granulated sugar 3 tbsp oil 3 tbsp espresso 10 tbsp plain flour 2 tbsp baking powder 1 pinch saltCoffee-rum concoction

30 g granulated sugar 50 ml espresso 50 ml water 30 ml rum

Coffee cream

600 ml milk 2 packets Golden cob 2 PL granulated sugar 100 g softened butter 50 g caster sugar 500 g soft curd 2 PL espresso

h2 class=”title-red”>progress

This is what you create when you have time, love baking, pastry improvisation and get a craving for a coffee dessert.


First, make a double espresso or strong black coffee and let it cool completely in a cup.


Cocoa Corpus: Beat the whole eggs with the sugar until pale and fluffy. Add the oil and espresso and stir.


Sieve the flour, baking powder, cocoa powder and a pinch of salt into the liquid ingredients and stir lightly with a spatula to incorporate the bulk ingredients and not lose the air forced into the eggs.


Place the dough in a cake tin (25 cm), the bottom of which is lined with baking paper and the sides lightly buttered.


Bake the crust in the oven at 180°C for about 10 to 12 minutes. Once baked, release from the hoop, carefully remove the paper and allow to cool completely on a wire rack.


Coffee Corpus: prepare exactly as the cocoa corpus, but double the batch (because you want two corpuscles) and omit the cocoa. You can bake it half and half in two tins (12 minutes) or in one tin at a time (about 20 minutes) and cut into two shells when cooled.


Coffee brew: heat the sugar, coffee and water in a saucepan. Bring to the boil and let it bubble for about 5 minutes. Remove from heat, pour in rum and let cool.


Coffee Cream: from the golden cob, milk and granulated sugar cook the custard, cover the surface with cling film and leave to cool completely.


Beat the softened butter with the icing sugar until creamy, then beat in the cottage cheese, espresso and progressively beat in the cooled custard (a spoonful at a time) until you get a smooth cream.


Folding the cake: on a flat plate or cake tray, carry some of the cream, which will serve to fix the cake when spreading the cream.


Place the coffee crust first and drizzle a third of the coffee liquor over it. Spread a few spoonfuls of cream on the moistened cake and attach the cocoa body. Repeat the process with the liquor and cream. Close the cake with the second coffee cake shell, which is still moistened with the remaining liquor.


Finally, brush the top and sides of the cake with the remaining cream and dust the top with sifted cocoa.


Refrigerate the cake for at least 4 hours before serving – ideally overnight.


Good taste!