Cappuccino Slices

AUTHOR
Diane Archer
DIFFICULTY
easy
RATING
3 3
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 20
  • 7-10 Tbsp Fat and breadcrumbs
  • 7-10 Tbsp Grease pan
  • 9 Eggs (Gr. M)
  • 375 g soft butter/margarine
  • 300 g + 50 g + 50 g sugar
  • 1 package Vanillin sugar
  • 1 pinch salt, 450 g flour
  • 200 g ground hazelnuts
  • 1 1/2 packs Baking Powder
  • 200 ml strong coffee
  • 6-7 TABLESPOONS coffee liqueur
  • 2 packages Pudding powder "Caramel" ( for cooking;
  • 7-10 Tbsp for 1/2 l milk each)
  • 800 ml Milk
  • 100 g + 150 g whipped cream
  • 1-2 TABLESPOONS Cocoa for dusting
  • 1 can(s) (850 ml) Apricots
  • 7-10 Tbsp Mocha chocolate beans

Directions

  1. 1

    Grease a fat pan (approx. 32 x 39 cm; at least 3.5 cm deep) and sprinkle with breadcrumbs. Separate the eggs. Cream fat, 300 g sugar, vanillin sugar and salt. Gradually stir in the egg yolks. Mix flour, nuts and baking powder and stir in briefly, alternating with coffee and liqueur. Beat the egg white until stiff and fold in

  2. 2

    Spread the dough on the fat pan. Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for approx. 35 minutes. Let them cool down

  3. 3

    Mix pudding powder, 50 g sugar and 1/8 l milk. Boil up the rest of the milk and 50 g sugar. Stir in the pudding powder, bring to the boil again, simmer for about 1 minute while stirring. Cool down

  4. 4

    Whip 100 g cream until stiff and fold into the pudding. Spread on the cake in waves and refrigerate for about 30 minutes

  5. 5

    Dust the cake with cocoa shortly before serving and cut it into about 20 pieces. Drain the apricots. Whip 150 g cream until stiff. decorate cake with cream tuffs, apricots and mocha-chocolate beans

Nutrition Facts

KCAL
530 kcal
CARBS
50 g
FATS
31 g
PROTEINS
10 g

Categories & Tags

Cakes & PastriesCakeCake

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