This cake’s layers of texture highlight its rich coffee and vanilla flavors.

Starbucks Coffee Cake with Vanilla Crème
Makes 1⁄2 sheet

Crispy Base
Makes 16 ounces

9 ounces gianduja
21⁄4 ounces praline paste
9 ounces cereal flakes

Melt gianduja and praline paste together. Combine with cereal flakes. Spread into 1⁄2 sheet pan with frame extension. Cool.

Coffee Sponge
Makes 1⁄2 sheet

7 ounces yolks
41⁄2 ounces sugar
31⁄2 ounces walnuts
51⁄4 ounces cake flour
121⁄2 ounces egg whites
31⁄2 ounces sugar
51⁄4 ounces butter, melted
1⁄2 ounce Starbucks House Blend Coffee Extract

Preheat oven to 350 degrees and line 1⁄2 sheet pan with paper. Whip yolks and sugar to ribbon stage. Fold in walnuts and sifted cake flour. Make a medium meringue with the egg whites and sugar and fold into yolk mixture. Fold butter and extract in gradually. Bake until cake springs back to the touch.

Vanilla Cremeux
Makes 171⁄2 ounces

61⁄2 ounces cream
61⁄2 ounces milk
1 vanilla bean
6 yolks
21⁄2 ounces sugar
7 grams gelatin

Scald cream, milk, and vanilla. Whisk yolks and sugar together. Temper the hot dairy into the yolk mixture and return to heat. Cook to custard consistency. Add gelatin and cool to 88 degrees while stirring occasionally. Pour into frame prepared with cake and crispy base. Chill.

Coffee Mousse
Makes 30 ounces

2 eggs
8 yolks
5 ounces sugar
11⁄2 ounces Starbucks House Blend Coffee Extract
1⁄2 ounce Starbucks Coffee Liqueur
1⁄4 ounce gelatin
13⁄4 ounces water, cold
12 ounces heavy cream

Heat eggs, yolks, and sugar over a water bath while whisking. Combine extract, liqueur, gelatin, and water. Heat to melt gelatin. Add gelatin mixture to the egg mixture. Whip the cream to medium peaks and fold into the egg and gelatin mix.

Spread into frame with crispy base, cake, and vanilla cremeux.. Chill.

Edited by Patricia D. Sherman

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