Pudingovo kávový koláč so šľahačkou

Pound cake with pudding, coffee and whipped cream

I´m sure you know this cake. I used to make it sooo many times, everyone just loved it. The original recipe for this pound cake with pudding, coffee and whipped cream, or for the second name of this cake, nebeské rezy (heaven cake), is from the magazine for Báječná žena. My recipe is a little bit changed. I´m talking about the recipe using bigger baking pan and the pound cake which is in our family many years. Although it´s a bit time-consuming, the result is worth it. So if you like no butter recipes with pudding and coffee, definitely try this out. After all, the combination of pound cake, pudding, sour cream, small biscuits, coffee and whipped cream….just yummy. I used small round biscuits called piškóty, but if you don´t find them, use any kind of hard vanilla biscuits. The focus is on hard, because they will be soaked with coffee, so you don´t want to get destroyed, too watery biscuits. But definitely, definitely, definitely do not forget to put the cake over night in the refrigerator. I couldn´t have waited and started to slice it after one hour in the refrigerator and the cake wasn´t firm at all. But the next day, the cake was perfect.

Pudingovo kávový koláč so šľahačkou

Pudingovo kávový koláč so šľahačkou

Pudingovo kávový koláč so šľahačkou

Pudingovo kávový koláč so šľahačkou

Pudingovo kávový koláč so šľahačkou  Pudingovo kávový koláč so šľahačkou 

Pudingovo kávový koláč so šľahačkou

Pudingovo kávový koláč so šľahačkou

Pudingovo kávový koláč so šľahačkou
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Pound cake with pudding, coffee and whipped cream
Pound cake with pudding, sour cream, biscuits soaked with coffee and whipped cream
Servings: 30
Ingredients
  • Cake:
  • 6 eggs
  • 360 g all purpose flour
  • 360 g crystal sugar
  • 14 tsp warm water
  • 100 ml oil
  • 1 packet of baking powder (12 g)
  • 600 ml water
  • 4 tsp instant coffee
  • Filling:
  • 1 l milk
  • 4 packets of vanilla pudding mix (4 x 40 g)
  • 250 g powdered sugar
  • 4 sour cream (4 x 400 g)
  • 300 g round small biscuits (piskoty)
  • Whipped cream:
  • 3 whipping cream (3 x 200 g)
  • 1 packet of stabilizer for whipping cream (10 g)
Instructions
  1. Cake:

    Separate egg whites from egg yolks. Beat egg yolks with sugar using a mixer. The mixer is still on, when gradually add tablespoons of water and later, also gradually, oil.

  2. In the next bowl, using the mixer, beat egg whites with a pinch of salt until fluffy and until they are not liquid.
  3. Gradually and alternatively fold flour mixed with baking powder and whipped egg whites into the egg yolk mixture.
  4. Pour the batter in greased and floured baking pan.
  5. Bake about 20 – 30 minutes on 180 degrees. I don´t know the exact time, but the cake is baked when inserted toothstick comes out clean. The important thing is not to open an oven in the first 20 minutes.
  6. Make a coffee using water and instant coffee. Let it cool. Then pour few tablespoons of coffee over cooled cake.
  7. Filling:

    In a pot, combine milk and pudding mix. Whisk it and stir on medium heat until it gets thicker and starts to boil. Let it chill in the pot covered with plastic wrap.

  8. After it is cooled, add sugar and sour cream using a mixer.
  9. Spread about 1/3 of filling over cake, place biscuits soaked with coffee on the filling and spread the left filling over biscuits.
  10. Whipping cream:

    Whip whipping cream together with stabilizer for whipping cream using the mixer.

  11. Spread whipped cream over the cake.
  12. It can be topped with grated chocolate. Put the cake in the refrigerator overnight.
Recipe Notes

baking pan - 30 x 43 cm 

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