Cappuccino Cake for Coffee
A cappuccino cake for coffee is a recipe with fresh ingredients from the cake category. Try this and other recipes from Spoonsparrow!
Ingredients
- 6 egg yolks
- 150 g sugar
- 1 packet vanilla sugar
- 6 egg whites
- 200 g grated hazelnuts
- 50 g flour
- 1 packet baking powder
- 200 g whipping cream
- 400 g Low-fat quark
- 2 packets stabilizer
- 75 g cappuccino instant powder (unsweetened, to taste)
- sugar (to taste)
- 1 tbsp cocoa powder
Instructions
-
1.
Beat egg yolks with 75 g sugar and vanilla sugar until pale and creamy for about 7 minutes. Whisk egg whites with the remaining sugar until very stiff. Mix hazelnuts with baking powder and flour, then add to the yolk mixture along with the beaten whites, folding gently. Cut parchment paper and clamp it between the base and the springform rim so that only the bottom of the springform is covered.
-
2.
Pour the batter into the pan and bake in the lower half of a preheated oven at 175°C for about 50-60 minutes.
-
3.
Check with a toothpick, remove from the oven and let cool. Trim off the top third of the cake and crumble finely to create a ring on the bottom part, leaving a narrow slit free.
-
4.
Whip cream with stabilizer and 1 tbsp sugar until stiff. Stir quark with cappuccino powder until smooth, season with sugar, fold in the whipped cream, and spread over the batter. Push slightly down at the edges.
-
5.
Refrigerate for at least 4 hours. Then remove the ring and decorate the surface and edge with biscuit crumbs. Dust with cocoa before serving.
