Coffee Pot Cake

For the coffee pot cake, preheat the oven to 175 °C convection oven. Clamp a sheet of baking paper between the cake ring and the base.

For the cake base, separate the eggs. Beat egg whites with salt and 1/3 of the sugar until stiff. Then beat egg yolks with remaining sugar and a little lukewarm water until pale. Stir in the beaten egg whites.

Sift flour and baking powder on top and fold in carefully. Spread the batter in the pan and bake on the middle shelf for about 25-30 minutes. After baking, let the base cool in the pan.

While the base is in the oven, prepare the cream. Pour instant coffee with about 100 ml boiling water and 2 tablespoons rum and let it dissolve. Allow to cool completely.

First mix the curd cheese, mascarpone and powdered sugar with the remaining rum. Whip the cream until stiff and fold into the cream. Now spoon in coffee to taste and stir in. You need about 5 tablespoons before you can taste the coffee.

Remove the cooled dough from the pan and pierce the top several times with a knitting needle or other pointed object. Now drizzle the bottom with coffee. (You don’t necessarily have to use up all of the coffee!).

Spread the cream over the top of the base. I like to make it dome shaped. while also icing the edge a bit so the bottom doesn’t dry out so quickly. Chill the coffee pot cake for at least 6 hours and sprinkle with cocoa powder before serving.

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