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This is a Kona coffee cream cake with a Kona Coffee-Chocolate whipped cream frosting.
Kona Coffee-Chocolate Whipped Cream Frosting
Order Instant Kona Coffee - Hawaiian freeze dried and made from the finest Kona Coffee beans
Butter and flour two round 9-inch cake pans. Adjust rack to the middle of the oven and preheat oven to 350 degrees.
Dissolve the coffee in the water and set aside. Sift together the flour and baking powder and set aside.
In a large bowl, beat the yolks with ¾ cups of the sugar, beating for several minutes until the mixture is pale and thick. On low speed, mix in a few tablespoons of the sifted dry ingredients. Then add the vanilla and cooled coffee, scraping the bowl with a rubber spatula and beating only until smooth. Add the remaining dry ingredients and beat, still on low speed, only until incorporated.
Beat egg whites and salt with a mixer until they hold a soft shape. Gradually add the reserved ¼ cup of sugar and continue to beat until the whites hold a definite shape but are not stiff or dry.
Fold a few spoonfuls of the whites into the yolks. Then, fold in the rest of the whites until they are blended. Do not handle any more than necessary. Using a scale, divide the batter evenly between the two cake pans.
Bake for 20-25 minutes, turning pans once midway to assure even baking, until the tops spring back when lightly pressed with a fingertip. Cool the layers in the pans for 2-3 minutes. Cut around the sides of the pan with a small, sharp knife to release layers. Let layers cool completely right side up.
Whipped Cream Frosting
Chop the chocolate and place it in the top of a double boiler. Melt the chocolate.
Dissolve the Kona coffee in boiling water and pour it over the chocolate. Stir until smooth and then remove from double boiler. When it is completely cool, gradually add 2 or 3 tablespoons of the cream to the chocolate mixture, stirring until smooth and liquid.
In a small, chilled bowl with chilled beaters, whip the remaining cream with the vanilla and sugar until it holds a soft shape. Then, while beating, add the chocolate mixture and continue to beat until the cream is stiff enough to hold its shape as an icing. It is nicer if it is not too stiff; you must watch it very carefully—it stiffens more quickly than plain whipped cream.
Frost the two cake layers with the whipped cream. Decorate however you wish.
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