Coffee Cream Slice

This cake makes a great teatime treat to enjoy with friends. There are two frosting versions you can make for this cake. The first one is the Coffee Cream Frosting, a light, fluffy delicious frosting. Because I needed to transport this cake to the cafes for sale, I changed it to the Coffee Butter Cream Frosting, that doesn't melt as easily in our Malaysian hot weather, just as delicious.



Almond Cake

• 4 eggs, separated, plus 2 egg yolks
• 1/2 cup sugar
• 1/2 cup flour
• 1/2 teaspoon baking powder
• 3/4 cup ground almonds

Line a 13 x 9 inch cake pan with waxed paper; grease paper. Preheat oven to 375 degrees F.
Beat yolks and half the sugar until thick. Beat whites until stiff, beat in remaining sugar. Fold into yolk mixture. Sift flour and baking powder onto egg mixture; fold in with almonds. Spread batter in pan. Bake 12 to 15 minutes or until a wooden pick inserted in center comes out clean. Turn onto waxed paper. Peel off lining paper. Cool. Cut cake lengthwise into 3 strips.
Coffee Cream Frosting

• 1/4 cup constarch
• 1/4 cup granulated sugar
• 3 tablespoons instant coffee powder
• 1 1/4 cups milk
• 1 cup plus 2 tablespoons (250 g)butter, softened
• 3 tablespoons powdered sugar, sifted
• 1/2 cup course cookie crumbs

Mix constarch, granulated sugar, coffee powder and a little milk. Heat remaining milk. Stir milk into cornstarch mixture; return to heat. Bring to boil, stirring constantly until thickened. Cool, stirring frequently. Cream butter and powdered sugar until fluffly. Gradually beat in coffee sauce. Spread coffee cream over 2 strips of cake. Stack strips. Spread coffee cream thinly over cake, reserving some for decoration. Sprinkle with crumbs.
OR
Coffee Butter Cream Frosting

• 1/2 cup butter, softened
• 2 1/2 cups powdered sugar
• 1/4 teaspoon salt
• 1 teaspoon vanilla
• 2 tablespoon strong coffee
• 1 tablespoon light corn syrup

Cream butter, then add sugar mixing in batches until well incorporated. Add vanilla and salt and gradually add coffee and syrup and beat until smooth.