Austrian Coffee Cake with Raspberries and Figs
This Austrian Coffee Cake is a delightful example of Vienna’s rich café culture, featuring a soft sponge infused with strong black coffee and rum. Topped with whipped cream, fresh figs, and freeze-dried raspberries, this cake is both visually stunning and delicious. It’s perfect for any gathering and can be made with seasonal fruits for a fresh, vibrant finish.
Equipment
- 20cm bundt ring tin
- Mixing bowls
- spatula
- Sieve
- Large metal spoon
- wire rack
- Pestle and mortar or spice grinder
- Tea strainer
Ingredients
For the Cake:
- 185 g unsalted butter at room temperature
- 185 g caster sugar
- 3 medium eggs lightly beaten
- 185 g self-raising flour sifted
- A pinch of salt
To Finish:
- 125 g hot strong black coffee
- 15 g caster sugar
- 1 tablespoon rum
- 300 ml whipping cream
- 25 g icing sugar
- ½ teaspoon vanilla extract
To Decorate:
- 1 tube 2g freeze-dried raspberries
- 5 fresh black figs
- 5 g candied rose fragments
Instructions
Prepare the Cake Batter:
- Preheat the oven to 170°C/Gas Mark 3.
- Grease and flour a 20cm bundt ring tin.
- In a mixing bowl, use an electric mixer to beat the room-temperature butter and caster sugar together until light and fluffy.
- Gradually beat in the lightly beaten eggs, mixing well after each addition.
- Gently fold in the sifted self-raising flour and a pinch of salt using a large metal spoon, ensuring the batter remains airy.
Bake the Cake:
- Transfer the batter to the prepared bundt tin and smooth the top.
- Bake for about 25 minutes, or until the cake is golden brown and springs back when gently pressed with a finger.
- Leave the cake in the tin for 10 minutes before turning it out onto a wire rack to cool completely.
Infuse the Cake with Coffee and Rum:
- Sweeten the hot black coffee with the caster sugar and stir in the tablespoon of rum.
- Return the cooled cake to the bundt tin and slowly pour the coffee mixture over it to allow it to soak in.
- Immediately invert the cake onto a serving plate and let it cool completely again.
- Prepare the Whipped Cream:
- In a mixing bowl, combine the whipping cream, icing sugar, and vanilla extract.
Whip to medium peaks.
- Spread most of the whipped cream over the cake using a palette knife, leaving some cream for decoration.
- Spoon or pipe the remaining cream into the center of the cake and level it with a spatula.
Decorate the Cake:
- Grind half of the freeze-dried raspberries to a fine powder using a pestle and mortar or spice grinder.
- Use a tea strainer to dust the raspberry powder over the cream-covered cake.
- Sprinkle the remaining raspberry pieces over the top.
- Cut the fresh figs into quarters and arrange them in a circular pattern on top of the cake.
- Finish by sprinkling the candied rose fragments over the figs for an elegant touch.
Notes / Tips / Wine Advice:
Serving Suggestion:
Serve this Austrian Coffee Cake as a centerpiece dessert at a gathering, paired with a cup of strong coffee or tea.Wine Recommendation:
Pair with a sweet dessert wine like a Riesling or a cup of Austrian coffee.Nutritional Information
Calories: 380 kcal | Carbohydrates: 42 g | Protein: 5 g | Fat: 22 g | Fiber: 3 g | Sugar: 30 g | Salt: 0.3 mg
