Fantastically delicious and soft coffee and biscuit cake with addition glaze of chocolate. An ideal dessert to go with coffee! The preparation of this cake is simple and quick to prepare! Follow the recipe.
Ingredients: simple, total time: 60 min. 10 serving
Base:
4 eggs
125 g sugar
100 g butter
150 ml of cold coffee
125 g flour
1 Tablespoon of baking powder
Cream:
300 g fresh cream
3 teaspoons of sugar
150 g hazelnuts flour
150 ml cold coffee
Glaze:
150 g chocolate
25 g butter
chopped hazelnuts for edges of cake.
Preparation:
Base:
Separate the yolk from the white. Beat egg yolks with sugar in a deep bowl at high speed. Then add butter, and coffee mix it all well, then gradually add the flour mixed with baking powder. In a second deeper bowl, beat the egg whites at a lower speed, then switch to a higher speed to get solid snow.
Take a 24 cm round cake mold, you can also use a square one if you don't have one. Place baking paper as a base and grease with butter.
Bake in a preheated oven at 180 °C for about 35–40 minutes
Check with a toothpick whether the dough is done.
Leave the finished sponge cake to cool, then cut it into three equal circular parts.
While the base is baking, make the cream.
Cream:
Beat fresh cream and sugar on high speed until we get a smooth and puffy mixture.
Add cold coffee and hazelnut flour, combine everything with a spatula.
When you have a compact and well-combined mixture, you can start coating the cake.
Spread each sponge cake evenly, including the top and edges of the cake.
Glaze:
Melt the chocolate and butter in steam, stir occasionally and make sure that the water does not touch the bottom of the bowl with the chocolate, pour less water.
Leave the glaze to cool for a few minutes, then pour it over the top of the cake and level it well.
Decorate the edges of the cake with chopped hazelnuts, put the cake in the refrigerator for 2 hours of cooling. After that, cut into slices and serve!
Buon appetito!
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