Customize Consent Preferences

We use cookies to help you navigate efficiently and perform certain functions. You will find detailed information about all cookies under each consent category below.

The cookies that are categorized as "Necessary" are stored on your browser as they are essential for enabling the basic functionalities of the site. ... 

Always Active

Necessary cookies are required to enable the basic features of this site, such as providing secure log-in or adjusting your consent preferences. These cookies do not store any personally identifiable data.

No cookies to display.

Functional cookies help perform certain functionalities like sharing the content of the website on social media platforms, collecting feedback, and other third-party features.

No cookies to display.

Analytical cookies are used to understand how visitors interact with the website. These cookies help provide information on metrics such as the number of visitors, bounce rate, traffic source, etc.

No cookies to display.

Performance cookies are used to understand and analyze the key performance indexes of the website which helps in delivering a better user experience for the visitors.

No cookies to display.

Advertisement cookies are used to provide visitors with customized advertisements based on the pages you visited previously and to analyze the effectiveness of the ad campaigns.

No cookies to display.

Advertisement
Advertisement
Uncategorized

Creamy espresso cake

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.

Advertisement

Related Articles

Leave a Reply

Your email address will not be published. Required fields are marked *

Back to top button