Coffee Cake

Name: Coffee Cake
Total time: 7200 s
Yield: 24 slices
Cuisine: South African
Ingredients: 4 Eggs; 250 ml Sugar; 375 ml Flour; 10 m Baking Powder; 5 ml Coffee Granules; 1 ml Salt; 30 ml Margarine, melted; 125 ml Water; 5 ml Vanilla Essence; 250 ml Sugar; 375 ml Water; 30 ml Coffee Granules; 30 ml Brandy; 5 ml Vanilla Essence; 1 can Caramel Treat; 1 packet Butterscotch Instant Pudding; 250 ml Milk; 250 ml Orley Whip; Chocolate Shavings or Flake

Tronél Candiotes-Strydom @tronelcandi

South Africa

Koffietert

Tronél Candiotes-Strydom @tronelcandi

South Africa

Koffietert

Saved

Ingredients

2 hours

24 slices

Cake
4Eggs
250 mlSugar
375 mlFlour
10m Baking Powder
5 mlCoffee Granules
1 mlSalt
30 mlMargarine, melted
125 mlWater
5 mlVanilla Essence
Syrup
250 mlSugar
375 mlWater
30 mlCoffee Granules
30 mlBrandy
5 mlVanilla Essence
Icing
1 canCaramel Treat
1 packetButterscotch Instant Pudding
250 mlMilk
250 mlOrley Whip
Chocolate Shavings or Flake

Saved

Steps

2 hours

1

For the Cake:
Preheat the oven to 180°C.
2

Whip the Eggs ans Sugar until light yellow.
3

Whisk in the Flour, Baking Powder, Coffee Granules and Salt.
4

Whisk in Margarine, Water and Vanilla Essence.
5

Bake for 30 minutes in a prepared baking tray.
6

For the Syrup:
Start making 10 - 15 minutes prior to the cake being removed from the oven.
7

In a saucepan bring to boil the Sugar, Water, Coffee Granules, Brandy and Vanilla Essence. Stirring occasionally.
8

Let the syrup simmer for 5 minutes, stirring occasionally.
9

As the cake comes out, the oven pour the hot syrup over the cake. Set aside to cool and absorb all the syrup.
10

For the Icing.
Spread the Caramel Treat evenly over the cake.
11

Whisk the Butterscotch Instant Pudding and Milk together and set aside to set.
12

Whisk the Orley Whip until thick.
13

Whisk the pudding mixture into the Orley Whip.
14

Evenly spread the mixture over the cake.
15

Decorate with chocolate shavings or a flake.