Thai coffee cake
Votes: 1
Time: 1 hour 30 min.
Complexity: easily
Servings: 10 - 12
Complexity: easily
Servings: 10 - 12
This cake was inspired by the famous Thai iced coffee. Its sweet and spicy creamy flavor, with hints of cardamom, and a delicate texture are evident in the dessert. The cake base is a soft sponge cake (make with store-bought mix), which is topped with a mixture of vanilla pudding and condensed milk and sprinkled with chocolate-covered coffee beans. The cake is topped with whipped cream. Serve chilled, sprinkled with cinnamon.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 package (450 g) of dry white sponge cake mix (+ necessary additional ingredients)
- 2 tbsp. instant espresso powder
- 2 cans of 400g condensed milk with sugar
- 2 packages of vanilla pudding mix (90g each)
- 0.5 cups of milk
- 0.5 tsp ground cardamom
- 2 cups heavy cream
- 2 tbsp vanilla extract
- 25 chocolate-coated coffee beans + 1/4 cup chopped chocolate-coated beans
- 0.5 tsp ground cinnamon
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Cooking the dish according to the recipe:
- In a large bowl, combine the sponge cake mix with the espresso powder. Knead the dough and bake the cake according to the package directions for a 22x32 cm pan. Cool the cake completely on a wire rack. Using the handle of a wooden spoon, poke 25 holes in the cake (make 5 rows of 5 holes).
- Meanwhile, in a large bowl, whisk together the condensed milk, pudding mix, milk, and cardamom until smooth. Let sit at room temperature until ready to use.
- In a large bowl, beat the heavy cream and vanilla extract with a mixer on medium speed until stiff peaks form, about 3 minutes.
- Fill each hole in the gorge with pudding mixture and insert a chocolate-covered coffee bean. Spread the remaining pudding on top and top with whipped cream, creating swirls on the surface with a spatula. Sprinkle the cake with cinnamon and chopped coffee beans covered in icing.
- Refrigerate the cake for at least 1 hour, but no more than 6 hours. Serve chilled.
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