Qahwa Milk Cake | Arabic Coffee Milk Cake
A Middle Eastern twist on the classic Mexican dessert! The three milk mixture is flavored with Arabic coffee and the cake is made with only 3 ingredients!
Equipment
- Electric hand mixer or stand mixer with whisk attachment
- 2 mixing bowls
- Hand whisk
- Silicone spatula
- 6 inch cake pan
Ingredients
Three Milk Mixture
- 160 ml liquid whipping cream or heavy cream
- 17 gs instant arabic coffee powder
- 280 ml condensed milk
- 100 ml evaporated milk
Cake sponge
- 4 eggs, separated
- 70 gs sugar, separated in half
- 80 gs all-purpose flour
Topping
- 200 gs liquid whipping cream
- 50 gs cocoa powder
Instructions
Three Milk Mixture
- Warm the liquid whipping cream in a bowl, then add the instant Qahwa powder into it. Whisk the mixture until the coffee is completely dissolved in the cream.160 ml liquid whipping cream or heavy cream, 17 gs instant arabic coffee powder
- Add the condensed milk and evaporated milk into the whipping cream mixture and whisk until combined and set it aside.280 ml condensed milk, 100 ml evaporated milk
Cake Sponge
- Preheat the oven to 180 degree Celsius. Prepare your cake pan - grease with softened butter in all corners and dust with flour to avoid the cake from sticking to the pan while baking.
- Separate the egg yolks and whites in two bowls, then add half of the sugar (35 g) in the egg yolk and the remaining half (35 g) in the egg whites.4 eggs, separated, 70 gs sugar, separated in half
- Whisk the egg yolk and sugar mixture on high speed until it becomes pale, fluffy, and creamy.
- Separately, whisk the egg white and sugar mixture on high speed until it reaches stiff peaks*. In a separate bowl, measure the flour and keep it aside.
- Fold the egg white mixture and the flour into the egg yolk mixture in 2 increments, alternating after each addition. Follow this order - add half of the egg white mixture into the egg yolks and fold it with a silicone spatula gently until it’s well combined, then add half of the flour and fold it in until there are no streaks of flour visible, then add the remaining half of the egg white and fold it in, followed by the remaining half of the flour. Make sure you are taking your time and folding the ingredients in gently. You want to maintain the airiness of the egg whites so that your cake is light, fluffy, and not dense.80 gs all-purpose flour
- Transfer the cake batter into the prepared baking pan and bake for 15-20 minutes, until a toothpick comes out clean from the center and the top is golden-brown.
- Once the cake is done, take it out of the cake pan, poke holes in it using a fork and pour the prepared milk mixture on the cake while it’s still hot so that the milk can get properly absorbed. Keep adding the milk until the cake stops absorbing it, and let it chill in the fridge overnight. Make sure to retain some milk mixture for serving.
- Make the chocolate whipped cream: In a bowl, whisk together liquid whipping cream, icing sugar, and cocoa powder until the cream reaches stiff peaks. Top with the cream and remaining milk mixture before serving.200 gs liquid whipping cream, 50 gs cocoa powder
Notes
Tips & Tricks:
Stiff peaks*: This term is used to describe how whipped the egg whites should be. Stiff peaks refer to fully-whipped egg whites, where when you pick your whisk up from the whites, it creates stiff, stable peaks
Storage:
While chilling, keep the cake covered properly to stop it from drying out. The cake can be stored in the fridge for 2 days.