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The coffee sansrival hardly has any rival when it comes to the blend of coffee, nuts and butter.
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The coffee sansrival hardly has any rival when it comes to the blend of coffee, nuts and butter - truly a coffee cake recipe to remember. No wonder it's called sansrival (without rival)! It's hard to argue that this is one chilled dessert you need to try. If you need something to forget your stress or even forget that you're dieting (oops!), then look no further for a yummy coffee dessert as coffee sansrival is the one for you.
The right amount of peanuts (or whatever nut you choose) and the mixture of the coffee butter cream would make you beg for more. But I highly suggest that you savour every bite of it and not hurry eating this coffee-creamy dessert. Have your favorite cup of coffee by your side while eating this to finish off your great meal. Just a small piece of this chilled dessert and I promise you, you won't regret it.
Speaking of regret, this coffee dessert is so good that that you might not notice you've eaten a lot but I don't want you finishing what you've created out of this coffee cake recipe since too much of it isn't that healthy. As we all know, it's because of the butter!
We wouldn't want to regret not trying it too right? It's because this mouth-watering coffee dessert is something you should make during special occassions because as you'll find out, this coffee cake really doesn't have any rival.
Recipe:
4 eggs
1/2 cup white sugar
1 tablespoon cake flour
1 teaspoon vanilla extract
1/3 cup ground peanuts (or whatever nut you choose - cashews, pistachios, almonds, etc)
For the coffee butter cream:
1 cup butter, room temperature
1 egg
2 cups powdered sugar
3 tablespoons instant coffee powder
1 teaspoon vanilla extract
For the toppings
instant coffee powder
grated chocolate
cocoa powder
Serves 10
1. Separate egg whites from yolk (you may use yolk for another dish you might make). Whip egg whites until foamy, then add half of the sugar and whip to stiff peaks. Combine the remaining sugar, vanilla extract, flour, and peanuts then carefully fold this into the whipped egg whites. Spread evenly on a sheet lined with parchment paper, bake for 30 minutes at 350 degrees Fahrenheit.
2. To make the butter coffee cream: Cream the butter until light in color (whitish yellow), add egg, then gradually add sugar, coffee, and vanilla extract. Mix well and set aside.
3. Cut the baked pastry into rectangles and spread the coffee butter cream on top then top it with another layer of baked pastry, then spread again with the coffee butter cream. Top with a sprinkling of coffee, cocoa powder or grated chocolate.
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