zaterdag 25 januari 2014

Cappuccino cake

This is a great recipe, it fits in practically every menu, though I especially like it when days get shorter and temperatures get lower. You can serve it as a part of a grand dessert, but it will also impress at a high tea, or when you´re gifted with Italian genes, for breakfast.

It is not hard to fix this. But very important: use only the best ingredients you can get. That means fresh eggs, strong coffee and creamy butter. And love.

150 gr. flour
150 gr. sugar
150 gr. butter
3 eggs
1 espresso
1 sachet of instant cappuccino powder (take nescafe)
2 spoons of milk

Preheat the oven to 200°C. Grease a cake pan and sprinkle it with a little flour. Beat the butter and the sugar, mix well. Add the eggs one by one. Add the espresso and the milk and keep on beating until it´s a creamy, equal substance. Mix the flour and the instant cappuccino powder and add it, little by little, to the batter. Continue beating until you have a fluffy dough.
Put it carefully into the cakepan and bake it for ca. 45 minutes in the middle of the oven.
Don´t open the oven in the meantime and make sure nobody runs around hitting the oven, for the cake will collapse immediately.  

  • This cake can replace the chocolate cake I posted before, click here for a few more recipes.
  • If you like, mix two spoons of vanilla sugar with a teaspoon of cinnamon and dust the cake with it.

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