Coffee Cream Cake

3.5
Average: 3.5 (2 votes)
(2 votes)
Coffee Cream Cake
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Difficulty:
advanced
Difficulty
Preparation:
50 min.
Preparation
ready in 2 h. 50 min.
Ready in
Calories:
461
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
1 piece contains
(Percentage of daily recommendation)
Calories461 kcal(22 %)
Protein9.3 g(9 %)
Fat27.7 g(24 %)
Carbohydrates39 g(26 %)

Ingredients

for
12
For the cake
150 grams
3
150 grams
2 packets
150 milliliters
Extra strong Coffee
150 grams
30 grams
2 teaspoons
For the cream
8 sheets
500 milliliters
100 grams
white Chocolate
1
5
50 grams
5 centiliters
300 grams
For decoration
400 milliliters
2 packets
30 grams
5 centiliters
100 grams

Preparation steps

1.

For the cake, melt butter. Add eggs, powdered sugar, vanilla sugar and salt and stir until frothy. Add coffee and stir. Mix flour with cocoa and baking powder and sift into batter. Stir briefly and pour into a springform pan lined with parchment paper. Bake in a preheated pan at 175°C (approximately 350°F) for 50 minutes.

2.

For the cream, soak gelatin in cold water. Pour milk into a bowl. Cut chocolate into pieces and add. Halve vanilla pod and scrape out seeds with a sharp knife. Add to milk and bring to a boil. Beat egg yolks, powdered sugar and run until fluffy. Slowly pour in hot milk while stirring. Pour back into pan and briefly heat. Do not allow eggs to cook. Express gelatin and add to bowl. Stir over a cold water bath to cool.

3.

Whip the cream. When cream mixture begins to gel, fold in cream. Place cake in a cake ring, cover with cream and smooth. Cover cake and chill for at least 2 hours.

4.

For the topping, mix 4 tablespoons of coffee with glaze. Boil remaining coffee with sugar and rum. Add glaze and bring again to a boil. Cool for 1 minute and then pour over cake. Chill cake for 30 minutes. Remove cake ring and decorate with gooseberries. Slice and serve.