Cappuccino cake
Saturday, August 18, 2018
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Cappuccino cake
The ground is juicy by coffee and inside hides a fine cappuccino cream. Fantastic!
ingredients
- 4 eggs
- 250 g of sugar
- 200 ml of oil
- 200 ml of cold coffee
- 300 g of flour
- 2 tablespoons of cocoa powder
- 1 packet of baking soda
- Fat and breadcrumbs for the mold
- 1 1/2 sachets of cream pudding powder
- 675 ml of milk
- 5 tablespoons of cappuccino powder, sweetened
- 400 g of cream
- 2 packets of cream stabilizer
preparation
1. Preheat the oven to 200 °, grease the mold and sprinkle with crumbs. Beat eggs with sugar thick-creamy. Add oil and coffee. Stir in flour quickly with cocoa and baking powder. Fill in the mold. Bake in the oven (bottom, circulating air 160 °) for 45-50 minutes. Remove and allow to cool.
2. Hollow out the bottom with a spoon, leaving an edge of 1 cm. Crumble the cake roughly. Put the cake ring around the ground. Mix the custard powder with 100 ml of milk. Bring remaining milk to a boil in a saucepan, stir in the mixed custard powder and cappuccino powder and bring to a boil. Pour the pudding into the hollowed bottom and let it solidify in the fridge.
3. Beat the cream with the cream stiff, fold in two-thirds of the cake crumbs and spread on the pudding. Sprinkle with other breadcrumbs.
