This past weekend we were invited to a surprise bithday party for a family member who is visitng from Australia.
Let me explain a little… the birthday boy who is a native Australian married my husbands niece a few years ago, they were living here in California until about six months ago, when he received a great job offer back in Australia, and he and his family decided to move back.
While here on vacation my niece decided to throw him a surprise birthday party and thanks to the Internet she was able to plan and organize the entire party while still in Austrlia.
Once she arrived in the US there were only a few loose strings she had to take care of. All in all the party was a HUGE success!
We weren’t planning on showing up to the party empty handed of course, and decided that dessert would be the perfect gift. Something he could enjoy right away and not worry about having to lugg back or pay excess luggage fees on.
OK, now take one good look at this pretty and innocent cake and be ready to experience it’s wrath. In it’s defense though, I will say it was SOOOOO worth it!
Here is a tiny glimps of what I had to clean up. It got so bad I had to stop whipping the eggs and cover my mixer with a towel until I finished beating them into submission.
Coffee Three Milks Cake
from Dulce by Joseluis Flores
1 cup + 2 tablespoons granulated sugar
4 tablespoons instant coffee
1 cup + 2 tablespoons all-purpose flour
2 (12-ounce) cans evaporated milk
1 (14-ounce) can sweetened condensed milk
2 cups heavy cream
1 cup borghetti coffee liqueur
Preheat oven to 325 degrees F.
In the bowl of a stand mixer beat the eggs on high speed until they are thick and light in color, about 5 minutes. Continue beating and carefully pour sugar and instant coffee into the mixture. Beat for an additional 8 minutes, until the mixture has tripled in volume.
Sift the flour into the egg and sugar mixture, fold to combine making sure you don’t stir or beat, to prevent the eggs from deflating.
Grease a 13 x 9 inch baking pan and pour batter into the pan. Bake for 40 – 50 minutes. Cake is done when the cake springs back when lightly pressed, and when a toothpick inserted into the center comes out clean.
Let the cake cool, with a toothpick or skewer pierce the cake over the entire surface, this will allow the milks to be soaked in throughout the cake.
Whisk the milks, heavy cream and coffee liqueur together. Pour slowly over the entire cake. Cover and refrigerate for at least 2 hours, or until the liquid has been completely absorbed. The cake will keep for up to 2 days in the refrigerator.
Chocolate Mascarpone Mousse
1 cup heavy cream
7 ounces bittersweet chocolate chips
8 ounces mascarpone cheese
Warm heavy cream in a small saucepan over medium-high heat. Once warm remove from stove and pour chocolate chips, whisk until chocolate chips have melted and place in the refrigerator to chill.
Whip mascarpone on medium until soft peaks form, be carefull not to overwhip. Carefully fold the chilled heavy cream and chocolate mixture into the mascarpone.
Coffee Whipped Cream
1 teaspoon gelatine
2 tablespoons hot water
2 cups heavy cream
2 tablespoons instant coffee powder
2 tablespoons powdered sugar
1 tablespoon coffee liquoure (such as Tia Maria)
Combine the hot water and gelatine, still well, and let it cool.
Whip heavy cream until soft peaks form. Pour cooled gelatine into the heavy cream mixture and whip to combine, then add the instant coffe powder, powdered sugar and coffee liquore. Whip until stiff peaks form.
Carefully slice cake in half lengthwise place one slice over a serving platter. Pipe or with a spatula layer the chocolate mascarpone mousse over the top of the cake. Place the second layer of cake on top. With a spatula cover the cake with the coffee whipped cream.
Sorry I wasn’t able to take a better picture of the sliced cake, I quickly slid in to take the shot while it was being sliced.