DUBAI: Kim Thompson, the founder and director of Culture & Brand at Dubai’s RAW Coffee Co., shares a Ramadan dessert recipe that will delight coffee lovers with a sweet tooth.
Ingredients:
Three milk mixture:
· 150 ml liquid whipping cream or heavy cream
· 60ml cold brew coffee concentrate
· 280 ml condensed milk
· 100 ml evaporated milk
Cake sponge:
· 4 eggs, separated
· 70g sugar, separated in half
· 80g all-purpose flour
Topping:
· 200g liquid whipping cream
· 50g cocoa powder
Instructions:
Three milk mixture:
Warm the liquid whipping cream, then whisk in the cold brew until fully dissolved. Add condensed milk and evaporated milk, whisking until smooth and well combined. Set aside.
Cake sponge:
Preheat the oven to 180°C and grease a cake pan with softened butter. Separate the eggs into two bowls. Add 35g sugar to the yolks and 35g to the whites. Beat the yolks with sugar until pale, fluffy, and creamy. In a separate bowl, whisk the egg whites with sugar to stiff peaks.
Measure the flour. Gently fold half the whipped egg whites into the yolk mixture using a silicone spatula. Add half the flour and fold until no streaks remain. Repeat with the remaining egg whites and flour, folding carefully to maintain airiness.
Pour the batter into the prepared pan and bake for 15–20 minutes, until golden brown and a toothpick inserted in the center comes out clean. Remove from the pan, poke holes with a fork, and pour the milk mixture over the hot cake, allowing it to absorb fully. Reserve some milk for serving. Chill overnight.
For the chocolate whipped cream, whip cream, icing sugar, and cocoa powder to stiff peaks. Spread over the chilled cake and serve with remaining.
