Tender Coffee Cake #83

    Tasty coffee cake is made with mascarpone cheese and cream. You can easily cook this amazing desert for any party.

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    Recipe
    18 cm cake tin
    Prep Time 20 minutes
    Cook Time 30 minutes
    Servings
    people
    Ingredients
    DOUGH:
    • 2 2 pcs. Eggs
    • 100 g. Sugar
    • 40 g. Vegetable oil
    • 20 g. Cocoa
    • 100 g. Flour
    • 5 g. Baking powder
    • 80 g. Milk
    CREAM:
    • 200 ml. Whipping cream (33% fat)
    • 200 g. Mascarpone
    • 110 g. Greek yogurt (Or sour cream)
    • 35 g. Powdered Sugar
    • 8 g. Sheet gelatin
    • 30 ml. Boiled coffee
    • Cocoa for decoration
    Prep Time 20 minutes
    Cook Time 30 minutes
    Servings
    people
    Ingredients
    DOUGH:
    • 2 2 pcs. Eggs
    • 100 g. Sugar
    • 40 g. Vegetable oil
    • 20 g. Cocoa
    • 100 g. Flour
    • 5 g. Baking powder
    • 80 g. Milk
    CREAM:
    • 200 ml. Whipping cream (33% fat)
    • 200 g. Mascarpone
    • 110 g. Greek yogurt (Or sour cream)
    • 35 g. Powdered Sugar
    • 8 g. Sheet gelatin
    • 30 ml. Boiled coffee
    • Cocoa for decoration
    Instructions
    For the cake
    1. Mix the flour with cocoa and baking powder.
    2. Whisk eggs with sugar, using an electric whisk.
    3. Pour in milk and vegetable oil.
    4. Sift dry ingredients into the bowl with egg mass. Continue whisking everything.
    5. Pour the dough into prepared baking tin. Bake it for 30 minutes at 170 °C.
    6. Take the cake out of the oven and leave it to cool down. Cut it into layers.
    For the cream
    1. Soak gelatine leaf in water for a few mins.
    2. Fill deep bowl with heavy cream. Whisk it with electric whisk.
    3. Add mascarpone cheese, yoghurt and sugar powder. Whisk this mass until it is thick enough.
    4. Pour in coffee and whisk everything until cream is smooth.
    5. Transfer gelatine leaf to the pot. Heat it until gelatine dissolves.
    6. Add it to the bowl with cream. Whisk everything one more time.
    Assembling the cake
    1. Place cake tin in the middle of the plate. Arrange 1 layer of the cake in the middle of the tin. Pour in thick cream. Top it with the second layer of the cake.
    2. Cover cake tinfoil with cling film and transfer to the fridge for 4 hours.
    3. Dust the cake with cocoa powder and cut it into pieces.

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