Zürcher Kaffeeschnitte
A delightful and rich coffee slice, often enjoyed as a dessert or special treat, originating from the Zurich region. It features layers of sponge cake, coffee-infused cream, and sometimes a hint of chocolate or fruit.
🧂 Ingredients
- 4 large Eggs(separated)
- 150 g Granulated sugar
- 150 g All-purpose flour
- 1 tsp Baking powder
- 250 ml Milk
- 150 ml Strong brewed coffee(cooled)
- 300 ml Heavy cream(cold)
- 50 g Powdered sugar(for dusting)
- 1 tsp Vanilla extract
👨🍳 Instructions
- 1
Preheat oven to 180°C (350°F). Grease and flour a 20x30 cm baking pan.
💡 Tip: Lining the pan with parchment paper can make removal easier. - 2
In a large bowl, beat egg yolks with half of the granulated sugar until pale and creamy. In a separate bowl, whisk together flour and baking powder.
⏱️ 5 minutes - 3
Gradually add the flour mixture to the egg yolk mixture, alternating with milk, until just combined. Stir in the cooled coffee and vanilla extract.
- 4
In another clean bowl, beat egg whites until stiff peaks form. Gradually add the remaining granulated sugar and continue beating until glossy.
⏱️ 7 minutes - 5
Gently fold the beaten egg whites into the batter until no streaks remain.
💡 Tip: Be careful not to overmix, as this will deflate the egg whites. - 6
Pour the batter into the prepared baking pan and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
⏱️ 25 minutes - 7
Let the cake cool completely in the pan. Once cooled, whip the heavy cream until soft peaks form. Do not over-whip.
⏱️ 10 minutes - 8
Cut the cooled cake into rectangular portions. Spread a layer of whipped cream over each portion. Dust generously with powdered sugar before serving.
💡 Pro Tips
- ✓Ensure the coffee is completely cooled before adding it to the batter.
- ✓Use cold heavy cream for the best whipping results.
- ✓This cake is best served fresh, but can be stored in the refrigerator for up to 2 days.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add a tablespoon of cocoa powder to the dry ingredients for a chocolatey twist.
- Drizzle with a little chocolate syrup before dusting with powdered sugar.
- Incorporate a tablespoon of kirsch into the whipped cream for an adult version.