Kathrin’s Espresso Cake


Rating: 3.33 / 5.00 (3 Votes)


Total time: 45 min

Ingredients:














Glaze:






Instructions:

A cake recipe for all foodies:

Melt the coffee powder in boiling water, let it cool, put it in a large enough bowl, mix it with the rum, the breadcrumbs, the block chocolate, the almond kernels, the cardamom, the orange blossom water and the egg yolks.

Whip the egg whites until stiff, gradually adding first the salt, then the sugar. Fold the resulting amount of meringue into the batter just right.

Fill a greased springform pan sprinkled with breadcrumbs with the batter and bake in the oven heated to 180 °C for about 45 minutes.

For the glaze, spread the jam on the cooled cake and let it soak a little. Mix the powdered sugar with amaretto or possibly rum or possibly coffee, maybe add a little water and spread evenly with a warm spatula on the cake and along the edge. Decorate with coffee beans.

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