When you are served coffee at a Balkan home, you’ll most likely be offered Turkish coffee. It’s the preferred coffee type and is widely consumed across the region. Children are started young, being served Bela Kafa before they’ve even started school and up until they start drinking the real stuff. In recent times though, instant cappuccino mixes have been the alternative for those who want to partake in the culturally significant “coffee culture” without the jolt of caffeine. Widely available, instant cappuccino mix comes in many flavors. I still prefer plain old vanilla when I do have it. So when I tried this Kapućino Torta, I knew I had to share the recipe as it’s the perfect pairing for a nice hot cup of your beverage of choice.

Soft vanilla sponge cake is layered with Nutella and a lightly flavored yogurt filling to make a divine yet simple dessert. The sponge cake is just moist enough to not be dry but sturdy enough that it truly pairs best with a hot drink. While you can enjoy a piece on its own, the addition of something hot (tea works great here too!) really combines all the flavors together so well. A warm drink re-melts the Nutella to make a truly delectable experience in your mouth.

In this recipe, I use a packet of instant cappuccino but if you don’t have any on hand, a tablespoon of any instant coffee will do. It does have to be instant coffee though, to ensure it melts completely into the filling. Don’t try to use coffee grounds here, as it will not dissolve and will make the filling grainy. A 3-in-1 Nescafe instant coffee packet works great too!

I hope you decide to give this recipe a try very soon. It’s the perfect thing to compliment a nice, long, coffee session with an old (or new) friend, loved one, or really just anyone you care about.

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Cappuccino Cake/KapućinoTorta

Recipe by The Balkan HostessCourse: DessertCuisine: Balkan, Serbian

Servings

servings

Prep time

minutes

Cooking time

minutes

A quick and easy dessert with a hint of coffee flavor.

Ingredients

Vanilla Sponge Cake
6 large eggs
3/4 cup (~150 g) sugar
1 1/3 cup (160 g) flour
3 tablespoons (40 g) cornstarch
Filling
4 cups (450 g) Greek Yogurt ( I use Fage – any % is fine)
2 cups (400 ml) heavy cream (slatka pavlaka) or slag krem
1 packet instant cappuccino or 1 tablespoon instant coffee
1/4 cup (60 ml) water
Powdered sugar to taste
2 tablespoons vanilla sugar (1 kesice)
Additional
3 cups (500 ml) Slag Krem
3 tablespoons Nutella

Directions

Vanilla Sponge Cake
Preheat oven to 350 F/175 C and line a 10×5 inch jelly roll pan/baking sheet with parchment paper. Set aside.
Separate the eggs into yolks and whites, adding the whites to a large mixing bowl. With a mixer, whip the egg whites until foamy and then slowly add in the sugar a little at a time until fully incorporated and the egg whites form stiff peaks. Then, reduce the speed of the mixer and add in the egg yolks one at a time until fully incorporated.
Turn off the mixer and add in the flour and cornstarch. Fold into the eggs with a spatula and transfer the batter to the baking sheet. Spread in an even layer and bake for 25-30 minutes until lightly golden brown. Remove from the oven and allow to cool completely.
Filling
In a large mixing bowl combine whip the heavy cream with the powdered sugar. Set aside. In a separate bowl, add in the Greek yogurt both sugars. Mix briefly to combine.
Add the whipped cream to the Greek yogurt 1/3 at a time and using a mixer, mix until combined. Once the 2 mixtures are combined, in a small cup dissolve the cappuccino mix/instant coffee completely. Pour into the filling and mix one more time to fully incorporate.
Assembly
Cut the vanilla sponge cake into 3 equal pieces. Do this by turning the sponge horizontally and making 2 vertical cuts.
Lay the first piece on your serving dish. Spread 1/3 of the Nutella across the top in an even layer. Next, spread 1/3 of the filling on top of the Nutella. Add the 2nd layer and repeat this process until all ingredients are used.
Cover the cake in whipped cream/Slag Krem and refrigerate for 1 hour before serving.
Store any leftovers by covering the exposed side with plastic wrap or parchment paper.