Preparation
- 1
Preheat the oven to 350°F (175°C). Butter a 9 ̋ x 13 ̋ cake pan.
- 2
In a medium-sized bowl, combine the flour, baking powder and salt.
- 3
Separate the egg whites and yolks and put them in two bowls.
- 4
Beat the egg yolks with 3/4 cup of sugar until the mixture whitens, then add 1/3 cup of milk.
- 5
Combine the egg yolks with the dry ingredients and stir gently until smooth.
- 6
Beat the egg whites with the remaining sugar until stiff peaks form.
- 7
Fold the egg whites into the egg yolk mixture to combine. Pour the mixture into the cake pan and bake for 25 to 35 minutes, until you can insert a knife into the cake and pull it out cleanly. Let cool.
- 8
Combine flavoured coffee, evaporated milk, sweetened condensed milk and 1/4 cup of milk.
- 9
Pierce the cake with a fork in several places and gently pour the milk mixture all over the cake’s surface. Place the cake in the refrigerator for at least one hour, or until all the liquid has absorbed into the cake.
- 1
Whip the 35% cream with the sugar until stiff peaks form.
- 2
Finally, top the cake with the whipped cream, sprinkling it with cinnamon and ground coffee. Serve immediately.
Ingredients
- 1 cup all-purpose flour
- 1 1/2 tsp. baking powder
- 1 pinch salt
- 5 eggs
- 1 cup sugar
- 1/3 cup milk
- 1/3 cup brewed Van Houtte® Vanilla Hazelnut K-Cup® pod coffee
- One 350 ml can evaporated milk
- One 300 ml can sweetened condensed milk
- 1/4 cup milk
- 2 cups 35% cream
- 3 tbsp. icing sugar
- Ground cinnamon
- Van Houtte® Vanilla Hazelnut ground coffee, extra-fine grind
Chef Sébastien Harrison-Cloutier
This Elliot Lake, Ontario native has made a name for himself working in some of Quebec’s top establishments, including Le Continental and Pas d’cochon dans mon salon. Today, he leads the kitchen at beloved Montreal restaurant, Grumman ’78, where he adapts his menu to the seasons and showcases the best produce Quebec has to offer.
