Cake
Description
I used instant coffee and powdered "Cappuccino" drink mix for this cake. This method gives a stronger aroma. However, you can use a classic brewed cappuccino with milk and sugar for soaking the cake. Pan diameter – 20 cm. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
Preheat the oven to 180 degrees. In a medium bowl, mix together flour, baking powder, salt, and instant coffee powder.
- 3
Step 3
Beat the eggs with sugar into a fluffy foam for at least 3 minutes.
- 4
Step 4
Gradually add the flour mixture to the beaten eggs and gently mix, making sure the mixture does not lose its volume. With the last portion of flour, add 50 ml of heavy cream.
- 5
Step 5
Pour into a mold and bake for 25 minutes. Check with a skewer—it should come out dry. Let the cake stand in the mold for about 10 minutes, then carefully transfer it to a wire rack and leave until completely cooled. If time allows, it's better to let the cake rest for 5-6 hours.
- 6
Step 6
Cut the cooled cake in half and soak it with sweet cappuccino, prepared by dissolving 150 ml of the dry mix in hot water and cooling it to room temperature.
- 7
Step 7
For the cream, beat the soft butter until pale. Gradually add condensed milk and beat until fluffy.
- 8
Step 8
Spread one-third of the cream on the bottom cake layer. Place the second cake layer on top.
- 9
Step 9
Put the remaining buttercream into a pastry bag with a fluted tip and pipe small portions of cream around the edge of the cake. Pipe them close together to form a border. Fill the center with whipped cream sweetened to taste. Sprinkle with cinnamon powder.
- 10
Step 10
Serve the cake with a cup of tea or coffee.