Coffee, Cream and Cane Sugar Cake

Yields

8-10 servings

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Coffee Meringue Layers Ingredients

• 4 egg whites
• 3/4 teaspoon cream of tartar
• 1 pinch kosher salt
• 1 cup C&H® Baker's Sugar
• 1 vanilla bean, split and scraped
• 1/2 teaspoon espresso, ground

Milk Chocolate Caramel Layer Ingredients

• 1 cup C&H® Baker's Sugar
• 1 pinch cream of tartar
• 1/4 cup water
• 1/2 cup heavy whipping cream
• 4 oz. (4 squares) milk chocolate, chopped

Espresso-Rum Syrup & Whipped Cream Layer Ingredients

• ESPRESSO-RUM SYRUP:
• 1/4 cup fresh pressed espresso or strong coffee, brewed
• 2 tablespoons rum (not flavoring or extract)
• 1/4 cup C&H® Baker's Sugar
• 2 tablespoons water
• WHIPPED CREAM LAYER:
• 1 cup heavy whipping cream
• 1 teaspoon C&H® Baker's Sugar
• 1 teaspoon vanilla extract

Coffee Bean Shards & Cake Assembly Ingredients

• 1 3/4 cups C&H® Baker's Sugar
• 1/2 cup corn syrup, light
• 1/2 cup water
• 1/4 teaspoon cream of tartar
• 1/2 cup coffee beans, whole

Coffee Meringue Layers Instructions

Preheat oven to 200°F. Place egg whites and cream of tartar in bowl of electric mixer with whisk attachment. Whip egg whites until frothy, then continue to beat while slowly adding all the Baker's Sugar over the course of 1 minute. Add salt, vanilla bean scrapings and espresso; whip until incorporated.

Fill pastry bag fitted with plain tip with the meringue; pipe into two 9-inch filled-in discs on parchment-lined baking sheets. Bake 1 hour and turn off oven, leaving meringue discs in oven overnight to dry out.

Milk Chocolate Caramel Layer Instructions

Combine Baker's Sugar, cream of tartar and water in heavy saucepan. Bring to boil and cook over medium heat—do not stir. Wash down spatters on sides of pan with brush dipped in water, so that sugar doesn't crystallize. Watch carefully as the sugar begins to color, then continue cooking, without stirring, until sugar reaches 350°-355°F on candy thermometer (burnt sugar stage) and caramelizes to dark amber color.

Turn off heat and add cream slowly and carefully—it will foam and spatter. Stir to combine. Place chopped milk chocolate in bowl and pour this caramel syrup over it. Let set 2-3 minutes, then stir until combined. Cool to room temperature.

Espresso-Rum Syrup & Whipped Cream Layer Instructions

Espresso-Rum Syrup: Bring ingredients to a simmer and cool.

Whipped Cream Layer: Whip ingredients until stiff. Chill until ready to use.

Coffee Bean Shards & Cake Assembly Instructions

Coffee Bean Shards: Combine Baker's Sugar, corn syrup, water and cream of tartar in heavy saucepan. Bring to boil and cook over medium heat; do not stir. Wash down spatters on sides of pan with brush dipped in water, so that the sugar doesn't crystallize. Watch carefully as the sugar begins to color, then continue cooking, without stirring, until sugar reaches 330°-335°F on candy thermometer (brown liquid stage) and caramelizes to light amber color. Immediately pour sugar out onto nonstick baking sheet (or parchment-lined baking sheet sprayed with nonstick cooking spray). Quickly sprinkle on the coffee beans and allow to cool completely.

Lift hardened sugar with hands or metal spatula; break into shards. Sugar shards will break into various-sized pieces. They will keep for a week in airtight container.

Cake Assembly: Place one of the meringue layers on large plate or cake stand. Pour milk chocolate caramel mixture on top of meringue; spread over evenly. Place cake face down on top of caramel. Drizzle cake with Espresso-Rum Syrup. Spread thin layer of Whipped Cream over cake. Place the other meringue on top. Finish by spreading top and sides with the remaining Whipped Cream. Garnish with Coffee Bean Caramel Shards just before serving.

Featured By: Elizabeth Falkner