Brazilian Cold Coffee Cake

God does not like to be taken for granted. It flies in the face of His eternal purposes – that He be known and loved and praised and enjoyed. And it makes us superficial people… When the main thing is missing, what’s left is distorted and superficial, whatever it is. If someone says, “Oh, that’s just religion,” I answer, “It’s not religion. It’s reality. God made the world and everything in it. He owns the earth and everyone on it. He is the main actor in the world. He is guiding the history of every people and nation to their appointed goals. Everything, without exception, has to do with God and gets its main meaning from God. And not to show this, but to take this for granted, is to be superficial.” It is simply impossible to overstate the importance of God. And He does not like being taken for granted. The psalm does not say, “Great is the Lord, and greatly to be taken for granted.” It says, “Great is the Lord, and greatly to be praised” (Psm. 96:4).

John Piper

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy	Brazilian		1	Servings

INGREDIENTS

3		Whole Eggs, separated
1 1/2	c	Granulated Sugar
1 1/2	c	Flour
8	T	1/2 cup Coffee Powder
1/2	T	Yeast
		Butter and flour to cover
		the baking pan
1 1/4	c	Coffee, divided
1/4	c	Chocolate Liqueur
1/4	gl	1 quart Vanilla Ice Cream
3		Egg Whites
3	T	Granulated Sugar
3/4	c	Karo Syrup
4	T	1/4 cup Coffee Powder
2	T	Chocolate Powder

INSTRUCTIONS

Makes One Cake  At the end of each month, The Cook & Kitchen Staff
select some of the  best recipes sent to Recipe-a-Day during the month,
and post them to  the entire membership. Today's offering is from a
Recipe-a-Day  member, R Rieh at Clemson, who knows a bit about
Brazilian baking.  Today's recipe is a fantastic cold coffee cake that
takes a little  time to prepare  and is well worth the effort. If
you've been looking  for a different type of coffee cake to share with
guests over the  holiday season, today's recipe could be just the
ticket.  In the mixer, combine the egg yolks and the sugar until you
get a soft  cream. Always mixing, add the flour and the coffee. Stop
mixing.  Carefully combine the yeast and the egg whites, also mixed to
a soft  cream. Put the batter in a prepared 9- or 10-inch round baking
pan  and place in a pre-heated oven for 30 minutes at 350-F degrees.
In another cup or bowl, prepare the filling: Mix 3/4 cup of coffee
with the liqueur, and reserve. In another bowl, mix the rest of the
coffee into the ice cream and reserve.  Remove the cake from the oven
and let it cool to room temperature.  Cut the cake into two layers and
carefully place one layer in the  bottom of a deep, freezable container
that has been lined with  plastic wrap. Pour 3/4 cup of the
coffee-and-liqueur mix over the  bottom layer of the cake. Cover the
coffee-soaked cake with the ice  cream. Place the second cake layer on
top of the ice cream and pour  the rest of the mix (coffee and liqueur)
over the top layer of the  cake. Freeze the coffee cake for 5 hours.
One hour before serving, prepare the topping: In a mixing bowl, beat
the egg whites until stiff. Add the sugar and boiling Karo syrup
slowly, until marshmallow is formed. Reserve.  Remove the frozen cake
from its container and plastic wrap, and cover  it with the topping. In
a small mixing bowl, mix the coffee powder  with chocolate and sprinkle
it on top of the marshmallow and mix.  Serve and enjoy!  Posted to
dailyrecipe@recipe-a-day.com by Recipe-a-Day
<recipe-a-day@bignetwork.com> on Dec 27, 1998, converted by MM_Buster
v2.0l.

A Message from our Provider:

“Life begins with Jesus”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 3782 Calories From Fat: 637 Total Fat: 71.1g Cholesterol: 772.7mg Sodium: 831.9mg Potassium: 6569.3mg Carbohydrates: 706.1g Fiber: 10.1g Sugar: 442.5g Protein: 85.8g