Coffee cake for real men

It is infinitely delicious and I don’t even know HOW to convey its wonderful taste and aroma to you! For this cake, I made an airy chocolate sponge cake with cocoa, and the coffee cream is just fabulously delicious! Cocoa and coffee are perfectly combined in this cake, they directly complement each other and its taste becomes multifaceted, not nauseating and at the same time very delicate!

Necessary products:

Chocolate biscuit

5 egg yolks
5 proteins
180 g of sugar
110 g of flour
40 gr cocoa
10 g of starch
10 g of vanilla sugar
1 teaspoon of baking powder

Coffee cream

400 ml of cream with 30% or more fat content
200 g 20% flour
6 tablespoons of powdered sugar
2 teaspoons of instant coffee
2 teaspoons of water to dissolve the coffee
10 g of vanilla sugar

Impregnation

150 ml of sweet coffee

Fondant glaze

150 ml of cream or milk
110 g of sugar
40 gr cocoa
70 g of butter

How to make a coffee cake

1. Beat egg whites well with a mixer with two tablespoons of sugar taken from the total amount. The foam should be dense and stable.

2. Add the remaining sugar and vanilla sugar to the yolks and beat well until the mass turns white.

3. Combine flour, cocoa, baking powder and starch.

4. Pour into the yolks and mix with a mixer. The dough will be dense.

5. Add proteins in three stages, mixing well with a spoon each time.

This is the dough. It is designed for a shape with a diameter of 18-20 cm.

6. Put the dough in a mold, it does not need to be greased with anything. Bake the chocolate biscuit at 180C for about 40-50 minutes.

7. The wooden skewer should come out dry.

Let the biscuit cool completely, then wrap it in a film and leave it at room temperature for 8-10 hours.

8. Trim the biscuit by cutting off the top. It must be crushed in a blender and dried in a pan. We will need it for sprinkling.

9. Cut the biscuit into three cakes using any method convenient for you. I do it with a thread.

Look at how airy and porous the biscuit is.

10. For the cream, prepare sour cream in advance, put it on a sieve with cheesecloth and leave it in the refrigerator overnight so that the excess whey drains.

Sour cream and cream should be well chilled.

Instant coffee with 2 teaspoons of water, stir well.

And to soak the cake, brew a cup of fresh sweetened coffee.

11. Pour cream into a bowl, add sour cream and beat with a mixer, starting at low speeds. In the middle of whipping, add powdered sugar and vanilla sugar. And finally beat to a thick, stable cream.

12. Set aside a little cream for decoration.