With Coffee Buttercream and Toasted Almonds!
Ingredients: (for sponge cake) 2/3 cup unsalted butter, softened * ½ cup granulated sugar * 6 eggs, separated * ½ cup all purpose flour, sifted * 2/3 cup powdered sugar, sifted * 1½ teaspoons vanilla extract (for buttercream frosting) 1 cup granulated sugar * 3 tablespoons water * 2 tablespoons corn syrup * 6 egg yolks * ½ teaspoon salt * 1 lb cold unsalted butter, cut into cubes * 1½ tablespoons coffee extract * 1½ cups sliced almonds, toasted and slightly crushed * 8 ounces of prepared coffee of your choice for soaking sponge cakes prior to frosting
Directions: Preheat oven to 325°F. Using a stand mixer, fixed with a paddle attachment, cream together the butter and sugar. Add the egg yolks, one at a time, scraping down after each addition. Carefully stir the flour into the mixture and mix just until combined. Set aside. Now place the egg whites in a clean stand mixing bowl and beat with a whisk attachment. As the egg whites become frothy begin adding the powdered sugar until all has been used. Add the vanilla and continue to bat until stiff peaks form. Fold the white mixture into the yolk mixture until just combined. Spread a thin layer of the mixture onto two baking sheets lined with parchment and lightly greased. Place the baking sheets into the oven and bake for 35 to 45 minutes or until golden brown. Allow to cool. While the sponge cakes bake, make the frosting. Place the sugar, water and corn syrup into a small saucepan and bring to a boil. Place the egg yolks in a stand mixer, fixed with a paddle attachment and whip until light and fluffy, about 5 minutes. Once the melted sugar mixture has reached 240°F remove from the heat. With the motor of the stand mixer running, slowly pour the sugar mixture into the whipped yolks, in a steady and thin stream. Make sure the eggs don’t scramble. Once all the sugar has been incorporated, begin adding the cubes of cold butter, 2 tablespoons at a time. Continue whipping the butter until all has been used and the mixture is light, fluffy and smooth. Fold in the coffee extract until just combined. Set aside until ready to use. Once the cakes have cooled, use a 3.5 inch circle cutter and cut 10 circles from each sheet pan. Gently remove the circles from each sheet pan. Place a small dot of frosting onto the center surface of a cake stand and place a cake circle over it. Using a pastry brush, dab the surface with a small amount of coffee to moisten and flavor the cake. Spread an even layer of frosting over the coffee doused cake circle and top with another cake circle. Repeat with the coffee and frosting until a five layer cake has been made. Add a thin crumb coat of frosting around the sides and top of the cake and set onto a sheet pan lined with parchment. Repeat with the remaining cake circles until a total of 4 mini cakes have been made. Place cakes in the refrigerator to allow to chill, about 2 hours. Place another even layer of frosting around each cake and coat the sides with the toasted almonds. ~ Chef ~
Ingredients: (for sponge cake) 2/3 cup unsalted butter, softened * ½ cup granulated sugar * 6 eggs, separated * ½ cup all purpose flour, sifted * 2/3 cup powdered sugar, sifted * 1½ teaspoons vanilla extract (for buttercream frosting) 1 cup granulated sugar * 3 tablespoons water * 2 tablespoons corn syrup * 6 egg yolks * ½ teaspoon salt * 1 lb cold unsalted butter, cut into cubes * 1½ tablespoons coffee extract * 1½ cups sliced almonds, toasted and slightly crushed * 8 ounces of prepared coffee of your choice for soaking sponge cakes prior to frostingDirections: Preheat oven to 325°F. Using a stand mixer, fixed with a paddle attachment, cream together the butter and sugar. Add the egg yolks, one at a time, scraping down after each addition. Carefully stir the flour into the mixture and mix just until combined. Set aside. Now place the egg whites in a clean stand mixing bowl and beat with a whisk attachment. As the egg whites become frothy begin adding the powdered sugar until all has been used. Add the vanilla and continue to bat until stiff peaks form. Fold the white mixture into the yolk mixture until just combined. Spread a thin layer of the mixture onto two baking sheets lined with parchment and lightly greased. Place the baking sheets into the oven and bake for 35 to 45 minutes or until golden brown. Allow to cool. While the sponge cakes bake, make the frosting. Place the sugar, water and corn syrup into a small saucepan and bring to a boil. Place the egg yolks in a stand mixer, fixed with a paddle attachment and whip until light and fluffy, about 5 minutes. Once the melted sugar mixture has reached 240°F remove from the heat. With the motor of the stand mixer running, slowly pour the sugar mixture into the whipped yolks, in a steady and thin stream. Make sure the eggs don’t scramble. Once all the sugar has been incorporated, begin adding the cubes of cold butter, 2 tablespoons at a time. Continue whipping the butter until all has been used and the mixture is light, fluffy and smooth. Fold in the coffee extract until just combined. Set aside until ready to use. Once the cakes have cooled, use a 3.5 inch circle cutter and cut 10 circles from each sheet pan. Gently remove the circles from each sheet pan. Place a small dot of frosting onto the center surface of a cake stand and place a cake circle over it. Using a pastry brush, dab the surface with a small amount of coffee to moisten and flavor the cake. Spread an even layer of frosting over the coffee doused cake circle and top with another cake circle. Repeat with the coffee and frosting until a five layer cake has been made. Add a thin crumb coat of frosting around the sides and top of the cake and set onto a sheet pan lined with parchment. Repeat with the remaining cake circles until a total of 4 mini cakes have been made. Place cakes in the refrigerator to allow to chill, about 2 hours. Place another even layer of frosting around each cake and coat the sides with the toasted almonds. ~ Chef ~
