Ingredients with Measurements:
- 2 cups of all-purpose flour
- 1 teaspoon of baking powder
- 1/4 teaspoon of salt
- 1/2 cup of butter, softened
- 1/2 cup of granulated sugar
- 2 large eggs
- 1 teaspoon of vanilla extract
- 1/2 cup of strong brewed coffee, cooled
- 1/2 cup of heavy cream
- 1/2 cup of powdered sugar
- 1/2 teaspoon of ground cinnamon
- 1/2 teaspoon of ground nutmeg
- 1/4 cup of chopped walnuts
Special Equipment Needed:
- Electric mixer
- 9-inch round cake pan
- Parchment paper
- Whisk
- Offset spatula
- Pastry bag
- Star tip
Step-by-Step Instructions:
1. Preheat oven to 350°F. Grease and line a 9-inch round cake pan with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, 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, until fully incorporated. Beat in the vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, alternating with the coffee, until fully incorporated.
5. Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool completely.
6. In a medium bowl, whisk together the heavy cream, powdered sugar, cinnamon, and nutmeg until stiff peaks form.
7. Cut the cooled cake into two layers. Spread the cream mixture onto the bottom layer and sprinkle with the chopped walnuts. Place the top layer on top.
8. Using a pastry bag fitted with a star tip, pipe rosettes of cream around the edge of the cake.
Time:
Preparation Time: 15 minutes
Cooking Time: 25-30 minutes
Temperature: 350°F
Serving Size: 8-10
Nutritional Information (per serving):
Calories: 467
Fat: 21.3g
Carbohydrates: 61.3g
Protein: 6.3g
Substitutions for Ingredients:
- All-purpose flour can be substituted with whole wheat flour.
- Butter can be substituted with coconut oil.
- Granulated sugar can be substituted with coconut sugar.
- Heavy cream can be substituted with coconut cream.
- Walnuts can be substituted with pecans or almonds.
Variations:
- Add 1/2 cup of cocoa powder to the batter for a chocolate version.
- Add 1/2 cup of chopped dried fruit to the cream mixture for a fruity version.
Tips and Tricks:
- Make sure the butter and eggs are at room temperature before beginning.
- Use a light hand when stirring the batter to avoid over-mixing.
- Allow the cake to cool completely before adding the cream and walnuts.
Storage Instructions:
Store the cake in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions:
Reheat the cake in the oven at 350°F for 10 minutes, or until heated through.
Presentation Ideas:
- Dust the cake with powdered sugar before serving.
- Serve with a dollop of whipped cream and a sprinkle of cinnamon.
Garnishes:
- Chocolate shavings
- Chopped nuts
- Candied fruit
Pairings:
- Ice cream
- Espresso
- Tea
Suggested Side Dishes:
- Fresh fruit
- Yogurt
- Granola
Troubleshooting Advice:
- If the cake is too dry, add a tablespoon of milk to the batter.
- If the cake is too wet, add a tablespoon of flour to the batter.
Food Safety Advice:
- Keep the cake refrigerated when not in use.
- Discard any leftovers after 5 days.
Food History:
Coffee Religieuse is a French dessert that dates back to the 19th century. It is made with two layers of cake, filled with a creamy mixture and topped with rosettes of cream.
Flavor Profiles:
Coffee Religieuse has a rich and creamy flavor, with notes of coffee, cinnamon, and nutmeg.
Serving Suggestions:
Coffee Religieuse is best served chilled, with a dollop of whipped cream and a sprinkle of cinnamon.
Related Categories
Cooking Method: N/A
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Region: French
Taste: Rich, Sweet, Creamy, Chocolatey, Aromatic