Best Austrian Coffee Cream Cake Mokkatorte Recipes

AUSTRIAN COFFEE CAKE

Austrian Coffee Cake image

Make and share this Austrian Coffee Cake recipe from Food.com.

Provided by Ninna

Categories Breads

Time 55m

Yield 10-12 serving(s)

Number Of Ingredients 11

Ingredients

3/4 cup butter (185 g)
3/4 cup caster sugar (185 g)
3 eggs, beaten
1 1/2 cups self-rising flour (185 g)
1 pinch salt
1/2 cup strong black coffee
2 -3 teaspoons sugar
1 tablespoon rum, overproof
300 ml whipped cream
1/2 teaspoon vanilla essence
2 -3 tablespoons slivered almonds, toasted

Steps:

Preheat oven to 190 deg C (375 deg F).
Cream butter and sugar until light, beat in eggs gradually and fold in flour and salt with metal spoon, turn into greased ring mould cake tin (bundt) and bake 25 minutes.
Cool cake and after it is cool return to mould ready for pouring in coffee - sweeten coffee and flavour with rum and slowly pour over cake whilst in tin.
Turn onto plate and cover with whipped cream flavoured with vanilla and decorate with toasted slivered almonds.

Nutrition Facts : Calories 301.4, Fat 17.7, SaturatedFat 10.3, Cholesterol 97.9, Sodium 406.3, Carbohydrate 31.1, Fiber 0.7, Sugar 16.6, Protein 4.4

AUSTRIAN WALNUT TORTE WITH COFFEE WHIPPED CREAM

Austrian Walnut Torte With Coffee Whipped Cream image

This lovely dessert would have been the featured pastry at "Jause" --a lovely old German/Austrian custom of pausing in the afternoon for cake and coffee and conversation. Prep time does not include time for cooling the torte layers.

Provided by Chef Kate

Categories Dessert

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 14

Ingredients

8 large eggs, separated
3/4 cup sugar, plus
2 tablespoons sugar
1 1/2 cups walnuts
2 tablespoons fresh fine breadcrumbs
1 1/2 tablespoons strong brewed coffee
1 1/2 tablespoons rum
1 cup heavy cream, well chilled
1 tablespoon instant espresso
1/2 cup confectioners' sugar, plus
1 tablespoon confectioners' sugar
butter
flour
12 walnut halves, toasted

Steps:

Butter 3 Nine inch round cake pan and line the bottom of each one with a round of buttered parchment paper.
Dust the pans with flour and shake out any excess.
Preheat oven to 350°F.
In a bowl with an electric mixer, beat the egg yolks with 3/4 cup of granulated sugar until the mixture is doubled in volume and forms a ribbon when the beaters are lifted (about 5 minutes).
In a food processor or blender, pulse the walnuts with the remaining 2 tablespoons of sugar until ground fine.
Add the walnuts, the bread crumbs, the coffee and the rum to the yolks and fold gently.
In another bowl, with clean beaters, beat the egg white just to stiff peaks.
Gently and gradually fold the whites into the yolk mixture.
Divide the batter among the three cake pans, spreading it evenly and giving each cake pan a good thump against the counter to make sure there are no air bubbles.
Bake the layers 20 to 25 minutes, or until the sides pull away from the pans and the tops spring back when pressed gently.
Cool in pans on racks for ten minutes.
Run a sharp knife round the sides of the layers and carefully invert the layers onto the racks.
Remove and discard parchment paper and allow layers to cool completely.
Make the Coffee Whipped Cream:.
In a large, chilled bowl, stir together 3 tablespoons of the cold heavy cream and the instant coffee until coffee is dissolved.
Add remaining cream and confectioner's sugar and beat until cream forms stiff peaks.
This will provide enough whipped cream to fill the two layers and to garnish the top.
You can place the cream for the top in a pastry bag and decorate the top with rosettes.
Garnish with the toasted walnut halves.