Louise Coffee Recipes

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LOUISE COFFEE



Louise Coffee image

Make and share this Louise Coffee recipe from Food.com.

Provided by FLKeysJen

Categories     Beverages

Time 5m

Yield 1 serving(s)

Number Of Ingredients 4

1/2 ounce Grand Marnier
1/2 ounce irish cream
1/2 ounce Kahlua
6 ounces coffee

Steps:

  • Combine all ingredients in a stemmed mug and stir well.
  • Top with whipped cream and cherry.

Nutrition Facts : Calories 47.6, Sodium 2.9, Carbohydrate 5.3, Sugar 4.6, Protein 0.2

LOUISE READ'S COFFEE CRUNCH CAKE



Louise Read's Coffee crunch cake image

This recipe pairs a nutty meringue with coffee-flavoured Victoria sponge. No wonder it made it into the top three in our 20th birthday cake competition

Provided by Good Food team

Categories     Afternoon tea, Treat

Time 1h20m

Number Of Ingredients 12

175g softened butter , plus extra for greasing
175g caster sugar
3 medium eggs
175g self-raising flour
1 tsp baking powder
2 egg whites
100g caster sugar
3 tsp instant coffee granules
25g chopped walnuts
100g softened butter
50g icing sugar , sifted
3 tbsp icing sugar

Steps:

  • Make the meringue: whisk the egg whites until stiff, add half the sugar, whisk again until stiff, then repeat with the remaining sugar. Mix the coffee with 3 tbsp boiling water to dissolve the granules. Gently fold the walnuts and 1 tsp of the coffee into the meringue. Set aside while you make the cake mixture.
  • Heat oven to 180C/160C fan/gas 4. Grease 2 x 20cm loose-bottomed sandwich tins and line the bases with baking parchment. Beat together the butter and sugar until light and fluffy, then gradually whisk in the eggs. Fold in the flour and baking powder, then finally fold in 2 tsp of the coffee liquid. Divide the mixture between the 2 tins, putting a little more mixture in one than the other.
  • Spread the meringue on top of the tin containing less cake mix. Bake the untopped sponge for about 20 mins until an inserted skewer comes out clean. Continue baking the meringue-topped sponge for an additional 20 mins, then carefully remove both cakes from their tins and leave to cool on a wire rack.
  • To make the filling, beat the butter and icing sugar together, adding 2 tsp more coffee. To make the icing, mix a final tsp of the coffee into the icing sugar. Add a drop more water to make a runny icing. 5 Sandwich the 2 cakes together with the coffee filling, putting the meringuetopped sponge on top. Drizzle all over with the coffee icing to finish.

Nutrition Facts : Calories 565 calories, Fat 33 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 49 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 1 milligram of sodium

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