Where Is My Spoon Recipes Sweet Recipes Cakes Almond Cake with Coffee Caramel Buttercream – Polish Tort Migdalowy

Almond Cake with Coffee Caramel Buttercream – Polish Tort Migdalowy

by Adina 31/01/2018 17 comments

Almond Cake with Coffee Caramel Buttercream – Polish Tort Migdalowy
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A decadent Polish cake recipe, with lots of almonds and a sweet and luscious coffee caramel buttercream filling.

This is the kind of cake my step father-in-law loves so much. He has a huge sweet tooth and I think he eats cake, fruit yogurt and whipped cream every day. He is 82 years old, looks and behaves like 60, he has never been ill in all his life, he has a normal weight, he goes hunting regularly, the fittest 82 year old person I have ever met in my whole life. Despite the fact that 75 % of the food he’s eating are sweets… Blessed genes…

Almond Cake with Coffee Caramel Buttercream – Polish Tort Migdalowy

His only malaise during the last years is that his hearing is not as good as it used to be and although he has an expensive hearing aid, he refuses to use it most of the times, well, because he is just too proud and doesn’t like people to think he’s that old…

If there is one sure way to make Dieter happy is to bake him a cake. The sweeter, the better. Preferably with lots of whipped cream and fruit, but buttercream is always great too. Some of his other favorites are the Moist Chocolate Gateau or Cake with Chocolate Cream Filling , the Strawberry Cheesecake  or the German Apple Almond Cake with Meringue and Cream .

I’ve made this Almond Cake with Coffee Caramel Buttercream – Polish Tort Migdalowy at the beginning of the month for my husband’s birthday and my father-in-law was the only one who managed two slices of this mighty cake in addition to the slice of The Quickest and Most Delicious Crustless Cheesecake with raspberry topping, which was also on the table. And he took the leftovers home…

Almond Cake with Coffee Caramel Buttercream – Polish Tort Migdalowy

 

Notes on the Almond Cake with Coffee Caramel Buttercream – Polish Tort Migdalowy

This cake is not particularly difficult to make, but it is also not necessarily for beginners in baking. The original recipe was quite inconvenient, requesting for 3 cake pans (who has 3 cake pans of the same size in the kitchen????), lots of almond blanching, roasting, grounding and chopping and a few ingredients in small quantities, which I did not want to buy.

Things like instant coffee, I buy a jar for a recipe and end up throwing away the rest, months later, because I really don’t enjoy drinking instant coffee and even if I manage to bake some more coffee cakes in between, there is still so much coffee leftover.

Almond Cake with Coffee Caramel Buttercream – Polish Tort Migdalowy

So, instead of three small cake bases, I only baked a larger one, used already blanched, chopped/ ground almonds, which only needed some short roasting time in a pan, replaced the coffee sort, simplified the method of making the coffee caramel buttercream and soaked the rather dry base with some more coffee.

The resulting Almond Cake with Coffee Caramel Buttercream – Polish Tort Migdalowy was delicious, I cannot imagine it being any better, actually.

Almond Cake with Coffee Caramel Buttercream – Polish Tort Migdalowy

Other cakes made with almonds:

Flourless Arab Almond Cake with Ground Almonds and Tonka

Orange Bundt Cake with Chocolate, Almonds and Raisins

Moist Flourless Chocolate Cake with Almonds

Bundt Cake with Leftover Egg Whites, Raisins and Almonds  

Almond Cake with Coffee Caramel Buttercream – Polish Tort Migdalowy

Almond Cake with Coffee Caramel Buttercream – Polish Tort Migdalowy

Almond Cake with Coffee Caramel Buttercream – Polish Tort Migdalowy

97sharesShareTweetPinLast Updated on 07/02/2018A decadent Polish cake recipe, with lots of almonds and a sweet and luscious coffee caramel buttercream filling. This is the kind… Cakes Almond Cake with Coffee Caramel Buttercream – Polish Tort Migdalowy European Print This
Serves: 14-16 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • For the base:
  • 75 g/ 2.6 oz/ scant 2/3 cup ground almonds
  • 220 g/ 7.7 oz/ 1 cup minus 1 ½ tablespoons butter, at room temperature
  • 200 g/ 7 oz/ 1 cup sugar
  • 4 eggs
  • 150 g/ 5.3 oz/ 1 ¼ cups all-purpose flour
  • 1 teaspoon Dr.Oetker baking powder
  • Topping:
  • 100 g/ 3.5 oz/ about 1 cup slivered almonds
  • For the filling:
  • 4 ½ tablespoons ground coffee
  • 75 ml/ 2.5 fl.oz/ 1/3 cup water
  • 150 g/ 5.3 oz/ ¾ cup sugar
  • 6 tablespoons water
  • 3 egg yolks
  • 220 g/ 7.7 oz/ 1 cup minus 1 ½ tablespoons butter, at room temperature
  • 3-4 tablespoons of regular brewed coffee
  • Optional:
  • 100 ml/ 3.4 fl.oz/ scant ½ cup heavy/whipping cream
  • 1 teaspoon unsweetened cocoa powder
  • 2 teaspoons Dr. Oetker cream stabilizer
  • chocolate sprinkles as needed

Instructions

Preheat the oven to 175 degrees Celsius/ 350 degrees Fahrenheit. Grease a springform 26 cm/ 10.2 inches and sprinkle it with some flour. Shake to spread the flour all over the form and pat the form on the bottom to remove the excess flour.

Give the ground almonds to a pan and roast them, without adding any fat, for a couple of minutes. Keep an eye on the pan and stir often, the almonds will burn easily if unattended. Transfer immediately to a plate and let cool while you mix the batter.

Give the butter and the sugar to a mixing bowl and mix well until light and creamy. Add the eggs, one at a time, mixing well in between. Mix the flour and the baking powder together and sieve them over the egg mixture. Give the roasted almonds to the mixture and incorporate.

Pour the batter into the prepared springform and bake in the preheated oven for about 40 minutes or until a toothpick inserted in the middle comes out clean. Leave the cake in the pan for about 5-10 minutes, then transfer it to a wire rack and let it cool completely. You can bake the cake one day in advance, let it cool, wrap in cling film and fill it the next day.

In the meantime give the slivered almonds to the pan you used before and roast them as well, stirring often and keeping an eye on them. They should be golden brown. Immediately transfer to a plate and let cool.

To make the buttercream start by brewing the coffee. Give the ground coffee to a cup and pour the boiling water over it. Allow to infuse while you prepare the rest. Make another small cup of regular coffee, you will need a few tablespoons for soaking the cake base. Drink the rest.

Give the sugar and the water to a small heavy bottom saucepan. Heat until the sugar dissolves and the mixture starts to simmer and then let simmer for 3 minutes. Careful not to burn yourself with the sugar.

Give the egg yolks to a mixing bowl. Slowly pour the sugar syrup into the mixture while mixing all the time until the mixture thickens.

Cream the butter until light and fluffy. Slowly add the sugar-egg mixture while mixing all the time.

Sieve the thick coffee over the bowl. Discard the coffee rests. Mix well.

Slice the cake once. Place one slice on a serving platter. Soak it with 3 or 4 tablespoons of the regular coffee. Give half of the caramel buttercream on the first slice and top with the second slice. Give the rest of the buttercream on top and sprinkle the roasted slivered almonds all over the top of the cake.

Optional: beat the whipped cream with the unsweetened cocoa powder and the cream stabilizer until stiff. Spread the whipped cream on the sides of the cake and sprinkle with chocolate sprinkles.

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17 comments
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17 comments

[email protected]'s Recipes 01/02/2018 - 07:30

Wish I could have a slice now! Love that it’s loaded with almonds 🙂

Reply
Adina 01/02/2018 - 17:13

I love the almonds in the cake too, Angie. 🙂

Reply
Natalie 01/02/2018 - 08:26

This cake looks so good! I love the flavors combination!

Reply
Adina 01/02/2018 - 17:13

Thank you, Natalie.

Reply
Anca 01/02/2018 - 10:01

The cake looks lovely. I’m sure I would like it.

P.S. I’m going to surprise you, but I have 3 same-size baking trays. :))

Reply
Adina 01/02/2018 - 17:13

🙂 🙂 I only have two of 26 cm and two of 20 cm, but all the rest only one of each… 🙂

Reply
Parth Rathod 01/02/2018 - 10:53

almond and cake both are my favorite and this cake both of them
thank you for sharing

Reply
Adina 01/02/2018 - 17:11

I love almonds in cakes too. Thanks. 🙂

Reply
deepika 01/02/2018 - 10:55

This cake does look delicious
thank you for sharing

Reply
Adina 01/02/2018 - 17:11

Thank you. 🙂

Reply
Monica 01/02/2018 - 21:15

Gorgeous cakes. I love all almond bakes. And may your step father in law continue to enjoy all the sweets! Sounds wonderful.

Reply
Adina 06/02/2018 - 08:01

Thank you, Monica.

Reply
grace 03/02/2018 - 17:56

i would LOVE this! it certainly is spectacular. i hope my sweet tooth keeps me going into my 80s! 🙂

Reply
Adina 06/02/2018 - 07:58

🙂 🙂

Reply
Rae 07/02/2018 - 20:11

Adina, I have been reading your blog for about a year now, and I find it such a welcoming place to be. Your cakes are so beautiful! This one really caught my eye as I think my husband would love it! A couple of questions, if you’d be so kind to help – Is ground almonds the same as almond flour? And in the optional ingredients/topping (I think) it calls for 100 ml or scant 1/2 cup – I’m assuming it’s cream, but it doesn’t say. Thank you for sharing such a wonderful variety of recipes!

Reply
Adina 07/02/2018 - 20:53

Hi Rae,
So nice to read your comment. Thank you. ☺ Yes, cream for the topping. Sorry about that, I feel that I read a recipe 20 times before posting it, but still I miss something sometimes. We only have the term ground almonds in Germany, but I did a bit of search online and almond flour seems to be pretty much the same thing only made of blanched almonds which do not have their brown skin anymore . You can use that or ground your own almonds in the food processor. Not too long though or they will turn into almond butter. I hope you will like the cake!

Reply
Rae 07/02/2018 - 22:33

Thank you for such a quick response and checking on that for me?

Reply

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