Coffee cream cake
Recipe:
For the base:
5 eggs
150 g sugar
1 packet of vanilla sugar
3 tablespoons of hot water
1 teaspoon of instant coffee
140 g flour
3 tablespoons of cocoa powder
1 packet of baking powder
For the filling:
2 packets of mascarpone
2 packets of cream
1 packet of vanilla sugar
120 g powdered sugar
8 sheets of gelatine
100 ml of hot water
3 to 4 teaspoons of instant coffee
For the base:
Add 3 tablespoons of hot water to a teaspoon of instant coffee and
dissolve.
Beat the eggs with the dissolved coffee, sugar, vanilla sugar and a pinch of salt until creamy.
This takes about 10 minutes. Mix the flour, cocoa powder and baking powder together and carefully stir through a sieve into the cream.
Grease and flour a 26 cm baking pan. Then pour the dough into the pan, smooth it out and bake at 180 degrees top/bottom heat for about 30 minutes.
Be sure to do the toothpick test, as every oven is different. The filling: Soak the 7 sheets of gelatine in cold water.
Dissolve the 100 ml. hot water with 3 to 4 teaspoons of instant coffee and allow to cool.
Put 2 packets of mascarpone and the icing sugar in a bowl. Separately, beat the 2 packets of cream with vanilla sugar until stiff. When the coffee has cooled, add it to the mascarpone cream and stir.
Dissolve 2 to 3 teaspoons of the cream with the gelatine and add it back to the mascarpone cream. Mix well again.
Finally, fold in the whipped cream. The cream is still very soft. Cut the sponge cake horizontally once. Spread strawberry jam on the bottom layer and then place a baking ring around it.
Now put some of the coffee cream on top and place the second layer on top. Put the rest of the cream on top and spread cream all around the cake.
