INGREDIENTS
For the base:
5 eggs
150 g sugar
1 packet of vanilla sugar
3 Tsp of hot water
1 Tsp of instant coffee
140 g flour
3 Tsp of cocoa powder
1 packet of baking powder
FILLING :
2 packets of mascarpone
2 packets of cream
1 packet of vanilla sugar
120 g powdered sugar
8 sheets of gelatine
100 ml of hot water
3 to 4 Tsp of instant coffee
INSTRUCTIONS
For the base:
● Add 3 tablespoons of hot water to a teaspoon of instant coffee and
dissolve.
● Beat the eggs with the dissolved coffee, sugar, vanilla sugar and a pinch of salt until creamy. This takes about 10 minutes.
● Mix the flour, cocoa powder and baking powder together and carefully stir through a sieve into the cream.
● Grease and flour a 26 cm baking pan. Then pour the dough into the pan, smooth it out and bake at 180°C or 350°F for about 30 – 35 minutes. Be sure to do the toothpick test, as every oven is different.
FILLING:
●Soak the 7 sheets of gelatine in cold water. Dissolve the 100 ml. hot water with 3 to 4 teaspoons of instant coffee and allow to cool.
● Put 2 packets of mascarpone and the icing sugar in a bowl. Separately, beat the 2 packets of cream with vanilla sugar until stiff.
● When the coffee has cooled, add it to the mascarpone cream and stir. Dissolve 2 to 3 teaspoons of the cream with the gelatine and add it back to the mascarpone cream. Mix well again.
● Finally, fold in the whipped cream. The cream is still very soft. Cut the sponge cake horizontally once.
● Spread strawberry jam on the bottom layer and then place a baking ring around it. Now put some of the coffee cream on top and place the second layer on top.
● Put the rest of the cream on top and spread cream all around the cake.