Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (1 stick) butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup strong brewed coffee
- 2 cups heavy cream
- 1/2 cup confectioners' sugar
- 2 tablespoons instant coffee
- 1 teaspoon vanilla extract
- 2 cups fresh raspberries
Special Equipment Needed:
- 9-inch springform pan
- Electric mixer
- Whisk
- Spatula
Step-by-Step Instructions:
1. Preheat oven to 350°F. Grease and flour a 9-inch springform pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract and coffee.
4. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
5. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
6. Allow the cake to cool completely before removing from the pan.
7. In a medium bowl, whisk together the heavy cream, confectioners' sugar, instant coffee, and vanilla extract until stiff peaks form.
8. Spread the whipped cream over the cooled cake.
9. Arrange the raspberries on top of the cake.
10. Refrigerate for at least 2 hours before serving.
Time:
Preparation Time: 15 minutes
Cooking Time: 25-30 minutes
Temperature: 350°F
Serving Size: 8-10
Nutritional Information (per serving):
Calories: 437 kcal
Fat: 25 g
Carbohydrates: 46 g
Protein: 5 g
Substitutions for Ingredients
- For the all-purpose flour, you can use gluten-free all-purpose flour.
- For the butter, you can use vegan butter or coconut oil.
- For the granulated sugar, you can use coconut sugar or maple syrup.
- For the heavy cream, you can use coconut cream or almond milk.
- For the confectioners' sugar, you can use coconut sugar or maple syrup.
- For the raspberries, you can use any other type of berry.
Variations:
- You can add chopped nuts or chocolate chips to the batter.
- You can use different types of berries for the topping.
- You can add a layer of jam or preserves between the cake and the whipped cream.
Tips and Tricks:
- Make sure the butter is softened before creaming it with the sugar.
- Make sure the cake is completely cooled before adding the whipped cream.
- Make sure the whipped cream is stiff before spreading it on the cake.
Storage Instructions:
Store the cake in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions:
The cake can be reheated in the microwave for 30 seconds.
Presentation Ideas:
- Dust the cake with confectioners' sugar before serving.
- Serve the cake with a dollop of whipped cream and a few fresh berries.
Garnishes:
- Fresh berries
- Chopped nuts
- Chocolate chips
- Shaved chocolate
Pairings:
- Coffee
- Tea
- Ice cream
Suggested Side Dishes:
- Fruit salad
- Green salad
- Roasted vegetables
Troubleshooting Advice:
- If the cake is too dry, add a few tablespoons of milk to the batter.
- If the cake is too dense, add a few tablespoons of baking powder to the batter.
Food Safety Advice:
- Make sure all ingredients are at room temperature before using.
- Make sure the cake is completely cooled before adding the whipped cream.
- Store the cake in an airtight container in the refrigerator.
Food History:
The Charlotte cake is a classic French dessert that dates back to the 18th century. It is traditionally made with ladyfingers, but this version uses a coffee-flavored cake instead.
Flavor Profiles:
This cake has a rich coffee flavor with a hint of sweetness from the raspberries.
Serving Suggestions:
- Serve the cake with a dollop of whipped cream and a few fresh berries.
- Serve the cake with a scoop of ice cream or a drizzle of chocolate sauce.
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