This cake has a very pleasant coffee taste. The cream produces a slightly bitter taste, so be sure to add sugar to it. The dough for the cake is prepared quickly and simply, on its basis you can then prepare many other equally delicious desserts.
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You will need
- For the test:
- - 60 g of powdered sugar;
- - 40 g of ground almonds, flour;
- - 20 g of starch;
- - 2 eggs;
- - 2 teaspoons of cocoa;
- - a pinch of salt, baking powder.
- For cream:
- - 400 ml of fat cream;
- - 80 g of powdered sugar;
- - 80 ml of strong coffee;
- - 80 ml of coffee liquor;
- - 8 g of gelatin;
- - 2 bags of vanilla sugar;
- - 1 tbsp. a spoon of cocoa.
Instruction manual
1
First, prepare the dough: beat the whites with a pinch of salt, gradually pour 40 g of powdered sugar. Whisk the yolks with the remaining sugar in a separate bowl. Combine flour with starch, baking powder, ground almonds and cocoa powder. Mix the flour mixture with whipped whites and whipped yolks.
2
Smear the mold with a diameter of 22 centimeters with butter or margarine, put the dough in it, put in the oven, heated to 180 degrees. Bake for 20 minutes, then let the base for the cake cool, cut into 2 cakes.
3
Make a cream: soak gelatin in a little water. Whip the cream with icing sugar. Mix 50 ml of coffee with 2 tablespoons of coffee liquor, heat, dissolve gelatin in this mixture. Add 1 tablespoon of cream, then mix with the rest of the cream.
4
Divide the resulting creamy mixture in half. Add cocoa powder in one part and vanilla sugar in the other.
5
Around one cake, put the rim of the split mold, soak the remaining coffee with liquor. Put light and dark cream in two pastry bags. Squeeze circles alternately on the cake, the extreme circle should be light in color. Cover with a second cake, put in the refrigerator for two hours.
6
You can also grease the top of the finished Cappuccino cake with cream, sprinkle with icing sugar and cocoa powder.