Tuesday, October 16, 2012

Saudi Arabian Coffee Cake

Saudi Arabian Coffee Cake has three layers: cake, filling and glaze.

Cassie Carls tells how her group made the cake: "First you should separate the egg whites in a separate bowl. Then add those to the mixer and beat until soft peaks form. Then you gradually add the sugar, then beat that till stiff peaks form. Set that aside. Mix together the dry ingredients and set that aside. Cream together shortening with sugar and when that's blended, put in boiling water, vanilla, and then add the milk, flour mixture and cold water. Then finally you fold in the egg whites and put that into a greased pan."

The filling is made by thickening strong coffee with cornstarch and egg yolks, like a pudding. The glaze is simply made with powdered sugar and more strong coffee.

Alex Hotchkiss described how this cake comes together: "To assemble the cake, you spread the filling onto the bottom part of the cake. Once spread, you put the top on carefully so the filling doesn't come out. Last, you spread the glaze over the top and serve!"

Carley Skille said "I didn't really like it too much because it left a really weird aftertaste in my mouth and I don't really like coffee anyways."

If you're into coffee and have the time and patience, try this unique recipe!

                                                  Coffee Cake From Saudi Arabia

Cake:

½ cup sugar
3 cups flour
1 Tablespoon baking powder
5 tsp cream of tartar  
½ tsp salt
½ cup shortening
1 cup sugar
1 tbsp boiling water
1 tsp vanilla
½ cup milk
½ cup cold water

 
Beat egg whites until soft peaks form. Gradually add the sugar.

Beat until whites form stiff peaks.

Set whites aside.

Sift flour and measure 3 cups of sifted flour.  Resift 3 times with baking powder and salt. Set aside.

Cream shortening and beat in sugar.

When blended, beat in boiling water and beat until light and fluffy.  

Add vanilla.

Add milk and cold water alternately with flour mixture.

Mixing very lightly fold in egg whites.

Pour in two buttered and floured 9 inch cake pans.

Bake at 375 °F for 25 minutes.



Filling :

2 Tablespoons flour
2 Tablespoons cornstarch
½ cup sugar
1 cup very strong coffee
¼ teaspoon salt
1 Tablespoon butter
1 teaspoon vanilla

           
Mix flour, cornstarch and sugar.

Pour coffee slowly over flour mixture.

Add salt stir smooth

Cook over low heat until thick.

Whisk in yolks and cook again until thick and smooth.

Add butter and vanilla.

When cold, spread between layers of cake.



Finally, frost with confectioners’ sugar icing, using very strong hot coffee for the liquid.
 

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