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COFFEE CAKE
Ingredients:
For icing:
Method:
1.Sift flour with baking powder and coffee.
2.Beat the egg thoroughly. Keep it aside.
3.Beat the butter and sugar together properly.
4.Add eggs in the mixture. Beat well.
5.Put flour in the mixture. Mix well preferably with a wooden spoon.
6.Add milk and vanilla essence. Blend again.
7.Pour the mixture in a greased cake pan.
8.Keep in preheated oven at 180 degree centigrade for 45 minutes.
9.Take out from oven. Let it cool for 20-30 minutes.
10.Beat the cream with sugar and coffee. Keep the mixture in freezer for 10-15 minutes.
11.Spread the mixture over cake with knife.
12.Keep the cake in freezer for 10-15 minutes.
13.Serve with tea.
IRISH COFFEE PUDING
Ingredients:
6 Eggs
8 oz Sugar
1 c Very strong coffee
1 1/2 oz Powdered gelatine
1/3 c Irish whiskey*
10 fl Whipping cream
3 oz Crushed walnuts
Preparation Time: 1 hour
Method:
1-Separate the yolks from the whites of eggs. In a bowl, cream with yolks with the sugar.
2-Heat the coffee until hot but not boiling: add gelatin and dissolve it in the coffee.
3-Add this mixture to the yolks and sugar. Beat well and put the bowl over a pot of boiling water. Continue beating until mixture begins to thicken. remove from heat, and when the bowl has cooled a little, place it over cracked ice and continue stirring.
4-When the mixture is on the point of setting, whip the cream and fold it in. Add the whiskey or Irish Mist. Lastly, fold in the well-beaten egg whites.
6-Oil a jam-jar or bottle and press it down into the center of the pudding. Leave to set.
7-Remove the paper collar by easing around the circumference with a knife dipped in hot water. Remove the jar or bottle, and fill the center with:1 cup heavy cream, whipped, sweetened with 1 T granulated sugar.
8-You can also decorate the exposed sides of the pudding with crushed walnuts, pressed on with the palm of your hand.
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