I’m trying to recover some of the recipes from my old blog (a total chaos) that I want to preserve as they are quite good but were on the wrong place.
So here’s my two layers cake, Irish coffee taste: a mix of soft cake, coffee and caramel whiskey which will make you want more and more.
To get a juicier cake, try to cut the two cake layers in halves so you get four layers and add in-between them layers of coffee cream.
-200ml olive oil
-1/2 bag of baking powder
-2 Greek Yogurts
-6 egg yolks
-250 ml milk
-250ml de coffee (strong)
Whiskey & Caramel Cream
-300ml whipping cream
-50gr powdered sugar
-2 tbsp. caramel whiskey
Preheat oven at 180ºc.
Beat the eggs, add the sugar and mix.
Add the olive oil and the yogurts and mix again.
Finally, end up adding the dry ingredients: flour and baking powder.
Mix until smooth.
Divide the batter into two detachable moulds of 13-15cm of diameter (previously prepared with anti-stick spray).
Bake for 30-40 minutes.
Let the cakes cool for 30 minutes before unmould.
Beat the egg yolks alongside with the sugar and reserve.
Separate 1/2 cup of milk and add the corn-starch. Stir until you have no lumps.
Put the rest of the milk with the coffee into a saucepan and bring it to the boil.
Add the rest of the milk and the eggs with the sugar and stir non-stop until thicken.
Let it cool to get the whole consistency.
WHISKEY & CARAMEL CREAM
Beat the whipping cream alongside with the sugar and the whiskey until stiff peaks form.
Refrigerate until use.
Cut out the top of the cakes so you get perfect tops.
Put the first layer of cake in a cake stand and, on top of it, put a thick layer of coffee cream. Put the other layer of cake and top with the whiskey & caramel cream.