We’re going to file these in the “looks ridiculous, tastes amazing” category of Amy Bakes in the ‘Burgh. Because holy cow, they look ridiculous. I mean, total amateur, what-was-she-thinking ridiculous. Fortunately they taste absolutely amazing. Almost like a tiramisu and a cappuccino got together and decided to make a whole new dessert.
Here’s what happened with this recipe, adapted from the King Arthur Flour Cookie Companion: my first layer wasn’t exactly even. So my second layer turned out wonky, and instead of covering it with glaze as recommended, I covered it with a thicker icing and tried to make a sort of fancy feathering thing happen, kind of like those patterns you see on actual cappuccinos. Oh, boy, what a disaster. I was almost too embarrassed to have Mike take them to work, but I figured something that tasted this delicious should absolutely get its chance to be enjoyed. I already have several ideas for next time, because you can bet I’ll make these again…and they won’t look like a train wreck.
- 1 3/4 cups flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 8 tablespoons unsalted butter, slightly softened
- 3/4 cup sugar
- 2 eggs
- 1/2 teaspoon vanilla extract
- 1/3 cup instant coffee crystals
- 3/4 cup sugar
- 1/2 cup flour
- 3 eggs
- 1 cup heavy cream
- 1 1/2 teaspoons vanilla extract
- 3 cups powdered sugar, divided into one 2-cup portion and one 1-cup portion
- 2 teaspoons cinnamon
- 1/2 teaspoon salt
- 1/3 to 1/2 cup heavy cream
Preheat oven to 350 degrees. Lightly spray a 9 x 13 baking tin with baking spray.
In a small bowl, combine flour, salt, and baking powder; set aside.
In a mixer fitted with the paddle attachment, cream butter and sugar until fluffy, then add eggs, one at a time, scraping the bowl well after each. Beat in the vanilla and coffee crystals, then add flour mixture and stir to completely combine.
Drop dollops of batter into the prepared baking tin and use a small offset spatula to spread it into an even layer; batter will be fairly thick. Bake for 15 minutes, until top is set; this means the sides have just started to pull away from the pan, and if you touch the center gently, your fingerprint will remain but will not break the surface of the crust.
Cool for 15 minutes while you prepare the filling. In a large measuring cup, combine sugar and flour; in a separate measuring cup, combine eggs, heavy cream, and vanilla. Add heavy cream mixture to sugar mixture and stir to combine completely, until smooth. Pour over crust and bake for 20-25 minutes, until the center is set.
Remove from oven and cool on a rack for 1 hour, then chill until completely set. Once set, make your first layer of icing; in a medium bowl, combine 2 cups powdered sugar, 2 teaspoons cinnamon, and 1/2 teaspoon salt. Add heavy cream 1 tablespoon at a time, until you reach a spreadable consistency that’s still slightly firm. Spread on bars, smoothing as much as possible.
In another bowl, place remaining 1 cup powdered sugar and add heavy cream, 1 teaspoon at a time, to reach a firm pipable consistency (mine needed about 2 1/2 teaspoons). Place in a piping bag and pipe lines across the bars; gently drag a toothpick through the lines to create feathering. Allow feathered icing to set before cutting, then cut into 30 squares.
Note: these bars cut easily, but my icing layer pulled away from my second layer a bit (contributing to the “looks ridiculous” situation). Next time, I might chill them for just a short time before cutting.
Store in an airtight container at room temperature for 1-2 days or in the fridge for 2-3 days.