Ingredients
For 12 portions, 10" Ø springform cake tin
For the cake base
2
Egg(s)
50g
Powdered sugar
pinch(es)
Salt
1sachet(s)
Vanilla sugar
5g
Lemon peel
30ml
Vegetable oil
60g
AP Flour
2tbsp
Cocoa powder
For the cream
750g
QimiQ Classic, room temperature
1tbsp
Instant coffee powder
230ml
Caffè Latte Espresso
110g
Sugar
100ml
Heavy cream 36 % fat, beaten
To decorate
20pcs
Chocolate coffee beans
Preparation
- Pre-heat the oven to 380° F (conventional oven).
- For the cake base, whisk the egg, powdered sugar, salt, vanilla sugar and lemon zest until fluffy. Slowly add the oil, and carefully fold in the flour, cocoa powder mixture.
- Pour into a pre-prepared cake tin and bake in the hot oven for approx. 15 minutes.
- For the cream, whisk QimiQ Classic smooth. Add the coffee powder, Caffé Latte Espresso and sugar and mix well. Fold in the whipped cream.
- Place the base in a cake ring and cover with the cream. Chill over night and decorate with chocolate coffee beans.
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