DELICIOUS COFFEE CREAM CAKE
INGREDIENTS
For the cupcake.
– 4 eggs.
– 150 g of sugar.
– 150 g of flour.
– 1 teaspoon of yeast powder.
– 2 tablespoons of dissolved soluble coffee in 2 tablespoons of hot water.
+ For the coffee creamer.
– 200 ml of whipping cream.
– 2 spoons of soluble coffee.
– 2 tablespoons of sugar.
PREPARATION
+ Prepare the cake.
Preheat the oven to 180°C and grease a cake mold.
– In a large bowl, beat eggs with sugar until they are foamy and have doubled in volume.
– Incorporate the dissolved coffee in hot water to the egg and sugar mixture, and mix well.
– Sift the flour and yeast powder over the egg and coffee mixture, and mix gently until well incorporated.
– Pour the dough into the prepared mold and spread it evenly.
– Bake for about 25 – 30 minutes, or until by inserting a chopstick in the center of the cake, it comes out clean.
– Let the cake cool in the mold for a few minutes, then unmold and let cool completely on a grid.
+ Prepare the coffee creamer.
– While the cake is cooling, in a bowl, beat the cream with the soluble coffee and the sugar until it is firm.
+ Set up the cake.
– Once the sponge cake is completely cold, cut it in half horizontally to get two layers.
– Spread half of the coffee cream over one of the cake layers.
– Place the other cake layer on top and cover the entire cake with the rest of the coffee cream.
– You can decorate the cake with coffee beans or sprinkle some cocoa powder on top if you wish.
– Refrigerate the cake for at least one hour before serving to allow the coffee cream to settle.
