Cloche Café
Toothpicks make excellent guides for cutting a cake into layers. Using a ruler, insert toothpicks at regular intervals around the side of the cake, dividing it into 2, 3 or even 4 horizontal layers. Placing one hand on top of the cake, and using a long, serrated knife positioned just above the line of toothpicks marking the layer, cut the cake with an even sawing motion. Lift off the top layer and carefully set it aside, then remove the row of toothpicks you used as a guide. If the cake has more than 2 layers, repeat to cut the additional layers.
Estimated Nutrition (whole recipe, rough)
Counts 4 of 7 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Coffee | not in our table | 0 |
| Water | not in our table | 0 |
| Bean | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 5 eggs, separated, plus 1 egg yolk, at room temperature
- 2/3 cup granulated sugar
- 1 cup unbleached all-purpose flour
- 1/4 cup granulated sugar
- 1 tsp. instant espresso powder
- 1/4 cup water
- 12 Tbs. (1 1/2 sticks) unsalted butter, at room temperature
- 3 egg whites, at room temperature
- 3/4 cup plus 3 Tbs. granulated sugar
- 3 Tbs. water
- 4 tsp. instant espresso powder, dissolved in 1 tsp. boiling water
- Confectioners’ sugar for dusting
- Candied coffee beans for decorating