Espresso Cake

Ingredients

• 3 eggs
• 225 g caster sugar
• 60 g wheat flour type 1050 (3 tbsp)
• 1 tsp cinnamon
• 40 g cocoa powder (2 tbsp)
• 1 tsp Baking powder
• 10 sheets of white gelatin
• 5 tsp instant espresso powder
• 1 kg yogurt (3.5% fat)

Instructions

1. 1.

   Beat eggs, 100 g sugar and 2 tbsp hot water in a bowl with the mixer’s whisk attachment into a thick, pale cream.

2. 2.

   Mix flour, cinnamon, 1 tbsp cocoa and baking powder in another bowl. Sift over the egg mixture through a fine sieve and fold gently.

3. 3.

   Line the bottom of a 24 cm springform with parchment paper and pour in the batter. Smooth with a spatula and bake in a preheated oven at 180 °C (fan 160 °C; gas 2‑3) for about 20 minutes.

4. 4.

   Meanwhile, soak gelatin sheets in cold water.

5. 5.

   Dissolve espresso powder in 3 tbsp very hot but not boiling water. Squeeze out excess water from the gelatin and stir into the espresso mixture until dissolved.

6. 6.

   Whisk yogurt with remaining sugar until very creamy, fold in 2 tbsp of the espresso‑gelatin mix, then combine well with the yogurt.

7. 7.

   Release the springform rim and let the cake base cool on a wire rack.

8. 8.

   Reattach the rim to the cake base and pour in the espresso cream. Chill for at least 4 hours (best overnight).

9. 9.

   Carefully lift the espresso cake from the rim using a spatula or knife, dust with remaining cocoa powder, and serve.