Coffee Cream Raspberry Cake

Good luck İrem, it's a very nice cake. I have been very sick since yesterday evening, I went to the doctor this morning with a fever of 40 degrees. I caught a cold. I'm just waking up after a handful of pills I've taken, my head is still throbbing. When I saw this cake that came from my irene last night, I said if I was sick, I should publish this recipe and not deprive you of this beautiful view.

As we end this article here; I say "I'm sick, I want cake" :) and I go back to bed leaving you alone with the recipe :(

I wish you healthy days

Cake Ingredients:

• 1 cup ground hazelnuts
• 1 teaspoon instant coffee
• 8 eggs
• 8 coffee cups granulated sugar
• 6 coffee cup flour
• 1 teaspoon of vanilla

Sauce Ingredients:

• 1 cup frozen raspberries
• 1 cup raspberry jam
• For the coffee cream:
• 2.5 cups of fresh cream
• 310 grams of white chocolate
• 3.5 tablespoons of instant coffee

Fabrication :

1. To prepare the raspberry sauce; Puree the raspberries through a strainer.
2. Pass the raspberry jam through a strainer and mix it with the raspberry puree and whisk well.
3. Leave the mixture in the refrigerator overnight.

To prepare the coffee cream:

1. Refrigerate the fresh cream overnight.
2. Mix three-quarters of a glass of cream, white chocolate and coffee in a steel saucepan.
3. Cook on low heat until melted and leave to cool.
4. Beat the remaining cream with a mixer.
5. Add about a spoonful of the cooled chocolate mix and thin it by whisking constantly.
6. Add the remaining cream and mix well. Let sit in the refrigerator for about six hours until solidified.

To prepare the cake:

1. Dissolve the coffee in a teaspoon of hot water.
2. Beat the eggs with the sugar.
3. Add the flour, vanilla, ground hazelnuts and melted coffee and continue whisking until foamy.
4. Pour it into a greased baking mold and bake in the oven preheated to 180 degrees.
5. After it cools, cut the cake into thirds.
6. Spread a cup of raspberry sauce on each of the two cakes and leave for 20 minutes.
7. Then spread about a cup of coffee cream and place the two cakes on top of each other.
8. Complete the top row with the remaining cake.
9. Cover the top and sides of the cake with the remaining cream and refrigerate for at least 8-10 hours.

Garnish the top of the cake with fresh raspberries and serve by slicing.

Bon Appetit.