Cake with Espresso Cream

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Cake with Espresso Cream
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Health Score:
Health Score
4,4 / 10
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 3 h. 20 min.
Ready in
Calories:
704
calories
Calories

Nutritional values

1 baking sheet contains
(Percentage of daily recommendation)
Calorie704 kcal(34 %)
Protein10.61 g(11 %)
Fat44.86 g(39 %)
Carbohydrates67.82 g(45 %)
Sugar added33.27 g(133 %)
Roughage0.7 g(2 %)
Vitamin A422.33 mg(52,791 %)
Vitamin D0.89 μg(4 %)
Vitamin E4.11 mg(34 %)
Vitamin B₁0.14 mg(14 %)
Vitamin B₂0.33 mg(30 %)
Niacin2.04 mg(17 %)
Vitamin B₆0.03 mg(2 %)
Folate25.11 μg(8 %)
Pantothenic acid0.3 mg(5 %)
Biotin5.63 μg(13 %)
Vitamin B₁₂0.74 μg(25 %)
Vitamin C0.03 mg(0 %)
Potassium194.62 mg(5 %)
Calcium94.84 mg(9 %)
Magnesium18.39 mg(6 %)
Iron2.38 mg(16 %)
Iodine33.49 μg(17 %)
Zinc0.41 mg(5 %)
Saturated fatty acids25.13 g
Cholesterol238.78 mg
Author of this recipe:

Ingredients

for
1
For the batter
250 grams
250 grams
1 pinch
5
500 grams
1 packet
120 milliliters
3 tablespoons
3 tablespoons
50 grams
ground almonds
For the cream
4
150 grams
300 grams
4 tablespoons
brewed, cold Espresso
Cocoa Almond (for garnish)

Preparation steps

1.

Preheat the oven to 180°C (approximately 350°F).

2.

Beat the butter with the sugar and a pinch of salt until creamy, then gradually stir in the eggs. Mix the flour with the baking powder and add to the egg mixture alternating with the milk. Divide the batter into 2 equal portions and mix the cocoa, cream and nuts into one half.

3.

Line a deep baking sheet with parchment paper, grease the sides and spread the lighter batter in the pan. Gently spread the darker batter over the light. Bake in the preheated oven for about 40 minutes. Check for doneness with a toothpick.

4.

For the cream, beat the egg yolks with the sugar until foamy over a hot water bath. Beat the butter until creamy and gradually stir in the egg yolk mixture. Finally, add the espresso and combine well.

5.

Remove the cake from the oven and let cool fully. Spread the espresso cream on the cake and refrigerate for 2 hours.

6.

Cut the cake into pieces, garnish each piece with a cocoa almond and serve.