Hard to believe but summer is almost over! We are making our way to Melbourne Florida for our winter season at the Farmers Markets. To see our schedule visit us at www.cafetalerocoffee.com To celebrate the move try this great coffee dessert.
1 cup flour
1 teaspoon salt
12 large egg whites at room temperature
1 ½ cups cream of tartar
1 cup sugar
Zest of 1 lemon
2 Tablespoons finely ground coffee beans
2 pounds hulled strawberries
6 Tablespoons granulated sugar
2 Tablespoons espresso powder combined with ½ cup boiling water
2 (8 ounce) blocks cream cheese at room temperature
1 cup powdered sugar
2 teaspoons espresso powder
1 teaspoon vanilla extract
1 cup sour cream
½ cup egg whites at room temperature
1/3 cup unsweetened cocoa powder
Heat oven to 350 degrees
To make cake: Mix flour and salt together and set to side. In a bowl beat the egg whites with an electric mixer at low speed until foamy. Add cream of tartar and beat at medium-high until fluffy and soft peaks form. Gradually add sugar beating until eggs form a peak when mixer is lifted out. Sift 1/3 flour mixture over egg whites, fold in, using rubber spatula, scraping from bottom of the bowl. Continue to sift and fold in the flour until all mixed. Fold in lemon zest and crushed coffee beans. Transfer to a dry ungreased 10 inch tube pan. Bake 45 minutes. Invert the pan upside down to cool.
Once the cake is cool cut cake into thirds and set aside.
Cut ½ strawberries into thirds or halves, depending on their size. Transfer to a medium bowl and sprinkle with 1 tablespoon sugar, toss and reserve. Chop the remaining strawberries into medium pieces, transfer to a second bowl and sprinkle with 2 tablespoons sugar and 1 tablespoon of the espresso powder mixture.
To make espresso cream: Beat cream cheese with an electric mixer on medium speed until smooth. Beat in powder sugar at low speed, adding espresso powder and vanilla. Stir in sour cream by hand.
In another bowl beat the egg whites until foamy on low speed, increase speed to medium/high and gradually add the remaining 3 tablespoons sugar. Beat until egg whites are shiny and hold stiff peaks.
To assemble: Arrange 1/3 of the cut cake in the bottom of a large glass serving dish. Brush the cake well with the espresso powder mixture. Spread 1/3 of the espresso cream over the cake, followed by ½ the egg white mixture. Cover with 1/3 of the chopped strawberries and their liquid and 1/3 of the sliced strawberries, dust with cocoa powder. Repeat with a second layer.
For top layer, brush final cake layer with remaining espresso powder mixture, and top with remaining espresso cream mixture, chopped and sliced strawberries and remaining liquids, dust with cocoa powder.
Can be refrigerated up to 6 hours before serving.