Box cake coffee latte

Name: Box cake coffee latte
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 20
Ingredients: 250 g Butter or margarine; 1 package Vanillin sugar; 1 pinch Salt; 200 g Sugar; 4 Eggs (size M); 350 g Flour; 1 package Baking Powder; 75 ml Milk; 2 TEASPOONS instant espresso powder; 3 TSP Cocoa powder; 3-4 Tbsp boiled coffee; 175 g Icing sugar; 7-10 Tbsp Cocoa; 7-10 Tbsp Fat and flour

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 20

250 g Butter or margarine
1 package Vanillin sugar
1 pinch Salt
200 g Sugar
4 Eggs (size M)
350 g Flour
1 package Baking Powder
75 ml Milk
2 TEASPOONS instant espresso powder
3 TSP Cocoa powder
3-4 Tbsp boiled coffee
175 g Icing sugar
7-10 Tbsp Cocoa
7-10 Tbsp Fat and flour

Directions

1
Cream fat, vanillin sugar, salt and sugar with the whisk of the hand mixer. Stir in the eggs one by one. Mix flour and baking powder and stir in alternately with the milk. Divide the dough into three. Mix 1/3 dough and espresso powder. Mix 1/3 with cocoa powder. First fill the dark cocoa dough into a greased and floured box form (30 cm long, 2 3/4 litres capacity).
2
Carefully spread the espresso dough on top of it and the light-coloured dough on top. Bake the cake in a preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: level 2) for approx. 60 minutes (test with sticks). Remove the cake from the oven, let it cool down for approx. 15 minutes and turn out of the tin. Let it cool down on a cake rack. Mix the coffee and icing sugar to a thick icing and spread over the cake. Let the cake dry for about 30 minutes. Dust with cocoa before serving
3
waiting time approx. 1 1/2 hours