Coffee Cake
A dessert that coffee lovers will especially enjoy. The coffee soufflé pairs perfectly with the delicate sponge cake. It turns out very delicious! If desired, the cake base can be lightly soaked with coffee and milk or syrup. This amount of ingredients makes 12-15 servings.
- Total cooking time
- not set
- Number of servings
- 12
- Recipe difficulty
- 3 / 5
Ingredients
for 12 servings
- eggs 3
- sugar 150 g
- instant coffee 3 tsp
- flour 100-150 g
- cream 33-35% 500 ml
- instant coffee 5 tsp
- sugar 150 g
- gelatin 20 g
Instructions
Preparing the Sponge Cake
Step 1 of 13
Dissolve the coffee in a minimal amount of hot water (2–3 tbsp) and let it cool.
Step 2 of 13
Beat the eggs together with the sugar.
Step 3 of 13
Pour in the coffee and mix.
Step 4 of 13
Add the flour, stirring gently.
Step 5 of 13
Grease with oil or line a baking pan with parchment paper (the author used size 20×30 cm). Pour in the batter. Place in an oven preheated to 180 degrees for 10–15 minutes. Cool.
Preparing the Soufflé
Step 6 of 13
Soak the gelatin in 100 ml of cold boiled water for the time specified on the package.
Step 7 of 13
Heat the gelatin almost to boiling, but do not boil.
Step 8 of 13
Dissolve the coffee in 200 ml of hot water and cool.
Step 9 of 13
Beat the cream with the sugar.
Step 10 of 13
Add the coffee solution and mix.
Step 11 of 13
Stir in the gelatin.
Step 12 of 13
Spread the soufflé over the cooled cake base. Place in the refrigerator for 6–8 hours.
Step 13 of 13
Cut the finished dessert into rectangles, removing them from the pan with a wide spatula.