Creamy espresso cake
For Mother’s Day, as a birthday cake or simply for a coffee party with friends – there are many occasions for this delicious espresso cake with a fine coffee aroma that you definitely shouldn’t miss.
INGREDIENTS
FOR THE BASE
40 g amaretti biscuits
50 g wheat flour (type 405)
1 tsp baking cocoa
½ tsp baking powder
50 g sliceable nougat
15 g butter
3 eggs (size M)
1 pinch of salt
70 g sugar
FOR THE CREAM
8 sheets of gelatine
6 g instant espresso powder
500 g sour cream
120 g sugar
500 g cream
1 pack of bourbon vanilla sugar
2 – 3 tbsp lemon juice
3 – 5 tsp baking cocoa
PREPARATION
Step 1
Line a springform pan (Ø 26 cm) with baking paper. Preheat the oven to 180 degrees top/bottom heat (fan oven: 160 degrees). Finely crumble or grind amarettini biscuits in a mixer, for example. Mix carefully with flour, cocoa and baking powder.
Step 2
Dice the nougat and melt it with the butter in a small bowl over a hot water bath. Separate the eggs. Beat the egg whites and salt until very stiff, gradually adding the sugar. Mix the egg yolks and nougat, pour onto the beaten egg whites and stir briefly. Sift the flour mixture on top and fold in. Spread the dough evenly in the tin and bake in a hot oven for approx. 18 minutes. Allow to cool in the tin on a cake rack.
