Cappuccino cake

Wednesday, September 12, 2012

I saw this recipe for cappuccino cake on the internet a few months ago and I've decided to bake this cake. This weekend it finally happened.

I changed the recipe a little: there were few things that did not seem logically. Although this should be a cappuccino cake, coffee is used in the original recipe. I used cappuccino powder. Also in the original recipe the gelatin is added to the Cappuccino-Amaretto mixture that is used for the sprinkling of the base. I didn’t use gelatin.

Also, I doubled the amount of ingredients for the crust...respectively I baked 2 crusts because I could not cut the bottom in 3 (maybe my form was bigger). In my recipe you'll find the amounts that I have used.

Ingredients:

For the base:	For the cream:
200 g butter	175 g sugar
4 eggs	250 g cream
250 g sugar	4 egg yolks
360 g flour	500 g mascarpone
4 tsp backing powder	2 tbsp amaretto liqueur
200 ml milk

We also need:

½ tbsp cocoa powder for dusting

3 tbsp cappucino powder

3 tbsp amaretto liqueur

Preparation:

Preheat oven to 175°C.

Melt 100g butter low on heat and then allow cooling.

For the base beat 2 eggs with 125g sugar in a bowl until creamy.

Mix flour and baking powder and strain to the egg-sugar mixture. Stir.

Gradually add the milk and stir.

Then add the melted and cooled butter. Mix everything well.

Pour the dough in a greased or with parchment paper covered form.

Bake the base in the oven for 30-35 minutes. Let it cool in the form.

For the cream beat the cream until stiff.

Mix 4 egg yolks with 175 g sugar for 3-4 minutes until creamy.

Add mascarpone and stir.

Add the whipped cream and fold in with a spoon.

Add 2 tbsp amaretto liqueur and stir.

Take out the base from the form and cut twice horizontally.

Heat 100 ml of water add cappuccino powder and stir over low heat. Add liqueur.

Place the bottom base of the cake in the clean form (is not mandatory) and sprinkle with a little cappuccino mix.