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

Published by

jadwiga49hjk

I love cooking and baking. I love trying out new recipes and currently am trying out many old favourites from my Polish cookbooks and family recipes. I am trying out many variations, often to make them easier but still delicious. I collect glass cake stands and china tableware, mainly tea plates, jugs and serving dishes, many of which I use on a daily basis. They are an eclectic mixture from the 20th & 21st century.

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