Скачать или смотреть Rich Coffee Cake with Mocha Cream| Gluten-Free Perfection!☕🍰

How to Make the Perfect Gluten-Free Coffee Cake | Mocha Almond Cream Recipe ☕🍰
Looking for the perfect gluten-free coffee cake?
This mocha almond cake is soft, creamy, and packed with rich coffee flavor! ☕✨
Made with almond flour, cocoa, and a smooth mocha buttercream — it’s elegant, light, and absolutely delicious.

In this video, I’ll show you step-by-step how to make the mocha cream, bake crisp almond layers, and assemble this beautiful dessert at home.

💛 Perfect for coffee lovers and anyone who enjoys refined, gluten-free desserts.

📌 Ingredients included in the video
📌 Full step-by-step process
📌 Tips for perfect cream and layers

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Mocha Cream
• 4 egg yolks
• 150 g custard sugar
• 500 ml milk
• 3 tbsp instant coffee
• 50 g cornstarch
• 2 tsp vanilla extract
• 250 g unsalted butter (82.5%), at room temperature

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Cake Layers (6 layers, 20 cm)
• 4 egg whites (about 210 g)
• 230 g custard sugar
• 7 g vanilla extract
• 45 g cornstarch
• 75 g powdered sugar
• 200 g almond flour
• 1 tsp cocoa powder
• 1 tsp cinnamon

For decoration:
• 200 g roasted almonds
• 50-100 g roasted almonds for sprinkling on the layers

Step-by-step Instructions
1. Prepare the milk & yolk mix
Heat 400 ml of milk over medium heat. In a bowl, whisk 4 yolks + 150 g sugar until pale.
In 100 ml milk, dissolve 3 tbsp instant coffee + 50 g cornstarch + vanilla. Stir smooth and combine with the yolk mixture.
Pour the yolk/coffee mix into the hot milk while whisking. Cook, stirring constantly, until it thickens and large bubbles appear (about 85–90°C / 185–194°F).
Transfer custard to a bowl, press plastic wrap directly on the surface to prevent skin, and let cool to room temperature.

2. Make a buttercream base
Beat 250 g room-temperature butter 3–4 minutes until pale and fluffy. Ensure butter and custard are around 25–27°C (77–80°F) before combining.
Add cooled custard to butter in 3 portions, whisking ~30 seconds after each addition. Don’t overbeat.

3. Bake the almond layers
• Preheat oven to 175°C (347°F).
• Beat 4 egg whites to foam, add half the sugar and vanilla, then the remaining sugar until stiff peaks (about 8 minutes).
• Sift and mix 200 g almond flour + 75 g powdered sugar + 45 g cornstarch + 1 tsp cocoa + 1 tsp cinnamon.
• Fold dry mix into meringue gently (in two additions) with a folding motion.
• Spread batter in a 20 cm cake ring to ~6–8 mm thickness. Sprinkle with roasted almonds. Bake 17–20 min until crisp. Cool completely on a rack or parchment paper.

4. Assemble the cake
Spread ~2 tbsp mocha cream on each layer, stack layers (final layer bottom-side up for flat top). Press lightly, cover with roasted almond flakes (sides and top).

4. Chill & serve
Refrigerate 4–5 hours. Dust with powdered sugar before serving. For softer layers, let the cake sit 10–15 minutes at room temperature before slicing.

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Notes & tips:
• Don’t add hot custard to butter — let both reach similar warm-room temp to avoid curdling.
• Layers are supposed to be crisp.
• Store covered in fridge up to 3 days.



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