NQPC - North Queensland Permaculture

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Austrian Coffee Cake

Ingredients

  • 185g Butter
  • 185g Castor sugar
  • 3 Eggs beaten
  • 185g SR flour
  • Pinch Salt
  • 285mL Strong black coffee, sugar rum or brandy to taste (to pour over after cooking)
  • Toasted Almonds (if desired)

Topping

  • 285mL Cream
  • 2 teas Icing sugar
  • 2 drops Vanilla

Procedure

Cream butter & sugar. Beat in eggs a little each time and lastly fold in sifted flour & salt, with a metal spoon. Turn mixture into a greased ring mold tin & bake 25-30 minutes to 190 degrees. When cake is cooked take out of oven, remove from tin & allow to cool. When cold return to tin. Mix coffee, sugar rum/brandy & pour slowly over the cake distributing well. Remove from tin. Whip cream with icing sugar & vanilla.

Maria Zamperoni

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