This delicious bastard, as I’m not allowed to call it officially because you know who will get offended? Everyone.
Just kidding. I don’t care who I offend. I officially call it Coffee Cake with Sweet Cream Icing because it’s like a giant Vietnamese Coffee.
I don’t want to call it Vietnamese Coffee Cake because that’s a comin’ later.
This mound of sweet coffee deliciousness came about do to my love affair with Vietnamese Coffee. It’s strong and sweet and oh so delicious.
If you’re not familiar with Vietnamese Coffee. You’re missing out. Truly.
I was reading an article about the future of food. It said that sugar will be the cigarette of the future.
Like I need some asshole rolling their eyes at me for drinking my Vietnamese Coffee. Telling me that I’m killing myself and that sugar shortens my life span.
If sugar will be like cigarettes. Does that mean kids will be hanging out in the parking lot at the grocery store asking me to go in and buy them sugar? I’d do it, don’t get me wrong. It’s just crazy to think it would come to that.
Plus it would make me a hypocrite if I didn’t do it since I used to ask people in the parking lot at 7-11 to buy my friends and I cigarettes when we were kids.
Have you seen the prospects of our future anyway? Have you witnessed how boring and angry people have become? Not looking good. Not to mention I haven’t saved shit for retirement. So may as well live and have fun.
Back to the Coffee Cake. I bake a lot with condensed milk so I figured why not make a cake with condensed milk and throw in some coffee? The results were fantastic.
The cake came out with a wonderful color, with a rich, buttery coffee flavor. Divine. It’s like a Butteryccino. Throw on some Sweet Cream Icing and you got yourself a Vietnamese Coffee Cake.
I used instant coffee as opposed to my coffee extract for a reason.
The results with the instant coffee gave it more of a cake with bits of coffee floating around that you would get every so often. It was like twins that were separated at birth and so excited to meet for the first time. That’s pretty exciting.
This cake is made with butter as opposed to oil. Giving it a more richer, deeper flavor. Along with that comes a more heavier cake with a more generous crumb. The Sweet Cream Icing will help cut through this and lighten it up.
“When you are inspired…All your thoughts break their bonds.” – Patanjali
-cream together butter and sugar on high until light and fluffy. About 5 minutes.
-add condensed milk, eggs and Grand Marnier and mix just until combined
-add flour, salt, baking powder and instant coffee and mix just until combined. Don’t over mix.
Divide batter into 2 – 8 inch cake pans that you’ve sprayed with nonstick spray and bake at 350 degrees for 30-35 minutes or until golden in color and/or a knife inserted into the center of the cake comes out clean
Sweet Cream Icing
3 – 8oz packages of cream cheese
200g. Sweetened Condensed milk
-cream all together until you get a smooth icing like consistency