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Coffee Gateau- New Year’s  dessert.

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For the Sponge:
100 g ( 4 oz) plus extra for greasing Melted Butter
125 g (4 oz) plus extra to dust Plain Flour
125 g (4 oz) Golden Caster sugar
1 level Tbsp ( dissolved in 2 tsp of boiling water) Rich coffee granules
4 (separated) Large eggs
For the praline:
100 g (4 oz) Whole blanched hazelnuts
300 g (10 oz) Caster sugar
For the filling:
2 x 250 g tubs Mascarpone
250 g ( 9 oz) sifted Golden icing sugar
2 level Tbsp ( dissolved in 1 Tbsp of boiling water) Rich coffee granules

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Coffee Gateau- New Year’s dessert.


    This recipe is divine and ultimate for a New Year's celebration.

    • Medium


    • For the Sponge:

    • For the praline:

    • For the filling:



    This New Year’s Eve try this Coffee Gateau ( gateau is a french word for cake).  This recipe is, therefore, a delicious one for you to serve your friends and your family for this New Year’s celebrations.

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    Oven to be preheated to mark 5 190 C. Then to a tow loose-based sandwich tin which should be 18 cm add in some of the butter. Then lightly dust the tin with some flour and then tip out the excess flour out of the tin.


    Egg whites are to be whisked, to make soft peaks. Then add in 1 egg yolk and then carefully whisking that in and then repeating with the remainder of the egg yolks.
    To the egg whites and egg yolk soft peaks add in 1 Tbsp of caster sugar at a time but don't stop whisking not until the mixture is thick enough and would leave a trail when you lift the whisk.


    Into the mixture then fold in half of the flour using a metal spoon. Into the mixture mix in the coffee blend and then add the melted butter as well as pouring the melted butter around the edges as well. Adding the remainder of the flour in and gradually folding it all in.


    Then the mixture is to be divide in between the tins and bake them for 25 minutes. Until they rise and are firm to the touch. To cool them, turn them out on the wire rack and let them stay there.


    As for the praline topping; In a heavy-based pan on a low flame melt the sugar, shake the pan once or twice to help the sugar evenly dissolve. Letting the sugar cook until it forms a dark golden brown caramel.


    Then to a baking sheet; line it with some baking paper/parchment. After that spread the hazelnuts the baking paper. Then pour on top of the hazelnuts the hot caramel over and leave it to cool off and to form solid caramel.


    As for the filling; first into a large container put the icing sugar and the mascarpone cheese, then add in the coffee and whisk all of the ingredients together. Slicing each cake into making 2 pieces (half horizontally). Put one layer on a serving plate with a bit of the filling on the serving plate so that the cake doesn't slide off, spread a quarter of the filling. Then continue with the layering of the filling to sandwich the whole cake together. Finishing it with a layer of mascarpone icing on top of the cake.


    Into a plastic bag put the broken pieces of the praline at the end. Crush the praline into smaller pieces with a rolling pin. Use that to decorate the top of the cake.

    Tania Munir

    An aspiring marketer; New to the world of digital marketing. A marketing enthusiast, always looking for newer ways to learn.

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