Coffee Tort

• I wanted to make a coffee tort using strong ground coffee rather than instant.
• I think my mother used Camp Coffee – concentrated syrup flavoured with coffee and chicory.
• It was first produced in 1876 by S. Paterson & Sons Ltd in Glasgow.
• Camp Coffee is still made today and used mainly in home baking.
• I made two sponge cakes with the method of weighing the eggs in their shells and then weighing the same amounts of butter, caster sugar and plain flour.
• I made a 2 egg  version but you can easily make a bigger cake and adjust the ingredients and cake tin sizes.
• You can make more butter cream to cover the sides.

Ingredients – Cake

• 2 eggs
• Equal weights of – 
• -Butter
• -Caster sugar
• -Plain flour
• 2½ teaspoons of baking powder
• 1 tablespoon of strong coffee
• *
• 125ml strong coffee & 2 tablespoons of sugar – mixed so the sugar dissolves
• * you can use a larger volume of coffee- say 180ml or even 250ml – adjust the sugar

Method – Cake

• Line the bases of 2 x 18cm diameter sandwich tins.
• Pre-heat the oven to GM4 – 180°C.
• Mix the flour with the baking powder.
• Cream the butter and sugar till pale and fluffy.
• Beat in the coffee.
• Beat in the eggs – one by one.
• Fold in the flour.
• Divide the mixture between the two tins.
• Bake for 20 to 25 mins.
• Leave to cool in the tins on a baking rack.

Ingredients –  Butter Cream

• 100g butter
• 200g icing sugar – more may be needed
• 3 tablespoons strong coffee

Method – Butter Cream

• Cream the butter with half of the icing sugar.
• Mix in and cream the coffee.
• Add the rest of the icing sugar, bit by bit until you have the consistency you require. 

Assembling the tort

• Place one of the two cakes on a flat cake plate.
• Use half the coffee and sugar mixture and spoon it over the cake.
• Spread half the butter cream over the cake.
• Put the second cake over the butter cream.
• Use the rest of the coffee and sugar mixture over the top.
• Spread the rest of the butter cream over the top.
• Using a pointed spatula, make a pattern in the butter cream.

• Vintage cake stand on a central chrome/steel foot
• Tea plate – Crown bone china