coffee cake

Name: coffee cake
Cook time: 2 h
Total time: 2 h
Yield: 20
Ingredients: 100 g Dark chocolate; 250 ml Milk; 4 TSP instant coffee; 250 g Butter or margarine; 375 g Sugar; 1 package Vanillin sugar; 1 pinch Salt; 4 Eggs (size M); 375 g Flour; 1/2 package Baking Powder; 7-10 Tbsp grated rind of 1 untreated lemon; 50 g Cocoa powder; 150 g Almond kernels (without skin); 1 (à 100 g) Pouch whole milk cake glaze and dark cake glaze; 1 TABLESPOON Icing sugar; 7-10 Tbsp Fat and flour

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 20

100 g Dark chocolate
250 ml Milk
4 TSP instant coffee
250 g Butter or margarine
375 g Sugar
1 package Vanillin sugar
1 pinch Salt
4 Eggs (size M)
375 g Flour
1/2 package Baking Powder
7-10 Tbsp grated rind of 1 untreated lemon
50 g Cocoa powder
150 g Almond kernels (without skin)
1 (à 100 g) Pouch whole milk cake glaze and dark cake glaze
1 TABLESPOON Icing sugar
7-10 Tbsp Fat and flour

Directions

1
Roughly chop the chocolate. Bring milk to the boil in a small pot and remove from the heat. Add coffee powder, dissolve and allow to cool. Beat the fat, sugar, vanillin sugar and salt with the whisk of the hand mixer until foamy. Stir in the eggs one by one.
2
Mix flour, baking powder, lemon zest and cocoa. Add alternately with the latte and work into a smooth dough. Fold in chocolate and almonds. Pour the dough into a greased, flour-spreaded cupcake tin (2 1/4 litre capacity). Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 1 1/4 - 1 1/2 hours. Remove from the oven and allow to cool in the mould for approx. 15 minutes. Turn out and let cool down. Put the cake glaze in bags in a pot with hot water for about 10 minutes. Carefully lift the bags out of the hot water with oven cloths, cut off one corner each, mix the glazes and spread evenly over the cooled cake. Leave to dry.
3
Remove from the oven and allow to cool in the mould for approx. 15 minutes. Turn out and let cool down. Put the cake glaze in bags in a pot with hot water for about 10 minutes. Carefully lift the bags out of the hot water with oven cloths, cut off one corner each, mix the glazes and spread evenly over the cooled cake. Leave to dry. Dust with icing sugar. Whipped cream tastes good with it
4
waiting time approx. 4 hours