Cappuccino Cake

Preheat the oven to 180 degrees Celsius and prepare a baking tray measuring 32x40 cm, lining it with parchment paper to prevent the batter from sticking. To achieve a fluffy and aromatic base, start by sifting the flour together with the baking powder, ensuring that the ingredients are well-aerated and homogeneous. At this point, add the sifted cappuccino, which will give the dish an unmistakable flavor.

Separately, in another bowl, beat the egg whites until you achieve a stiff, glossy foam. While continuing to beat, gradually add the sugar until the crystals completely dissolve, and the mixture becomes firm. Then add the egg yolks, one at a time, mixing gently so as not to lose the air from the egg whites. Finally, fold in the flour and cappuccino mixture with a spatula, using gentle up-and-down movements to maintain the airy texture.

If desired, you can add ground or chopped nuts, which will add extra texture and flavor to the base. Pour the obtained mixture into the prepared tray and place it in the preheated oven. Let it bake for 20-25 minutes or until the base is well-baked and passes the toothpick test. Once baked, remove the base from the tray and let it cool on a rack.

For the cream, prepare a double boiler, in which you will place the whole eggs and sugar. Stir continuously to avoid the eggs coagulating. After a few minutes, add the cappuccino, continuing to stir. Let the cream sit in the double boiler for about 15 minutes, until it thickens. Once the cream has completely cooled, start incorporating it into the whipped butter, adding one tablespoon of cream at a time and homogenizing well.

After the base has completely cooled, you can choose to cut it in half to create a layer of cream in the middle. Soak each layer of the base well with a flavored syrup to add moisture and flavor. Then place the cream on the base layer, followed by a generous layer of whipped cream, which will provide a pleasant contrast to the fine cream. For decoration, sprinkle a dusting of cappuccino or cocoa on top, thus customizing the appearance of the dessert.

Keep the cake refrigerated until serving, to allow the flavors to meld and achieve a perfect taste. This cake is not only a feast for the taste buds but also a true visual delight, perfect for any special occasion. Enjoy each slice and relish the pleasure of sharing this treat with your loved ones!

 Ingredients: Batter: -7 eggs -150 g sugar -150 g flour -2 sachets of 12.5 g each cappuccino -50 g toasted and ground walnuts -50 g toasted and crumbled walnuts -1 sachet of baking powder (10g) Cream: -225 g sugar -250 g butter or margarine - 3 eggs -5 sachets of 12.5 g each cappuccino Syrup: -orange juice + rum or compote juice Cream icing + garnish: -2 sachets of cream -350 ml cold milk

 Tags:  eggs milk unt flour sugar fruits margarine oranges nut cookies