+ RECIPE INGREDIENTS.
+ For the sponge cake.
- 4 eggs.
- 150 g sugar.
- 1 teaspoon baking powder.
- 2 tablespoons instant coffee dissolved in 2 tablespoons hot water.
+ For the coffee cream.
- 200 ml whipping cream.
- 2 tablespoons instant coffee.
- 2 tablespoons sugar.
+ PREPARATION METHOD.
+ Prepare the sponge cake.
Preheat the oven to 180°C and grease a cake tin.
- In a large bowl, beat the eggs with the sugar until they are frothy and have doubled in volume.
- Add the instant coffee dissolved in hot water to the egg and sugar mixture, and mix well.
- Sift the flour and baking powder over the egg and coffee mixture, and gently mix until well incorporated.
- Pour the batter into the prepared pan and spread it evenly.
- Bake for about 25 - 30 minutes, or until a toothpick inserted into the centre of the cake comes out clean.
- Let the cake cool in the pan for a few minutes, then turn out and let cool completely on a wire rack.
+ Prepare the coffee cream.
- While the cake is cooling, in a bowl, beat the cream with the instant coffee and sugar until firm.
+ Assemble the cake.
- Once the cake is completely cool, cut it in half horizontally to make two layers.
- Spread half of the coffee cream over one of the cake layers.
- Place the other cake layer on top and cover the entire cake with the remaining coffee cream.
- You can decorate the cake with coffee beans or sprinkle some cocoa powder on top if you wish.
- Refrigerate the cake for at least an hour before serving so that the coffee cream can set.
- Decoration.
- Coffee beans.
- Cocoa powder.
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