Coffee Cream Cake

 Ingredients

4 Eggs

1 cup sugar

1 tbsp instant coffee powder

1 cup flour

Pinch of salt

1/4 cup unsalted butter, melted and cooled

Preparation

Preheat the oven to 180C.

Grease and dust the cake bowl with flour.

In a large bowl, beat the eggs with the sugar over a bowl of simmering hot water for about 5 minutes till thick and mousse like.

Take off water and continue to beat till the mixture cools down, about 5-7 minutes.

Add coffee powder and beat in again for a minute.

Fold the flour through gently, in 3 goes, lightly till it’s mixed through well.

Be careful not to release the beaten in air.

Take a cup of this batter in another bowl, and mix the melted cooled butter through it. Now gently fold this back into the rest of the batter.

Turn the batter into the prepared baking bowl/tin, and bake for 30-35 minutes, till a tester comes out clean.

Filling:

1 tbsp coffee dissolved in 3 tbsp water with 1 tbsp sugar

400ml low fat cream

2 tbsp powdered vanilla sugar

1 tsp instant coffee powder

Method:

Whip together till medium peaks form.

Brush each side of the cake with the coffee syrup

Cut the cake to 2 pieces and sandwich with the filling.

Reserve any remaining cream for garnishing the top.

Topping:

300ml low fat cream

2-3 tbsp vanilla powdered sugar

1 scant tbsp instant coffee powder

Dark chocolate for garnishing

Method:

Whip together until stiff peaks form.

Frost the sides of the cake first, and then the top.

Garnish as desired.

I grated white and dark chocolate on top of the cake and designed with coffee syrup.!