Coffee Cake

Rating: 3.27 / 5.00 (62 Votes)

Total time: 1 hour

Servings: 12.0 (servings)

For the coffee sponge cake base:

For the coffee cream:

For the mascarpone cream:


For the coffee cake, first prepare the coffee cream. Bring the whipped cream to the boil and melt the chocolate in it. Dissolve the instant coffee in the liqueur, add to the coffee cream and stir until smooth. Chill in the refrigerator for 3 hours.

For the sponge cake base, separate the eggs, beat the whites, beat the yolks with the sugar until frothy. Dissolve the dissolving coffee in the liqueur, mix with the flour into the egg mixture and then fold in the snow.

Pour the mixture into a cake tin (approx. 26 cm), bake at 200 °C in a preheated oven for approx. 15 minutes and then allow to cool.

Whip the cooled coffee cream with a mixer until creamy, spread on the cake base and refrigerate for another 2 hours.

For the mascarpone cream, combine whipped cream with cream stiffener and whip until stiff. Also whip the cream with sugar and vanilla sugar until creamy and then fold in the stiffly whipped cream.

Cover the cooled cake with a cake ring and fill in the mascarpone cream and smooth it out. Chill again for about 3 hours. Garnish the coffee cake with some coffee powder before serving.

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