coffee-chocolate cake with cappuccino cream

Name: coffee-chocolate cake with cappuccino cream
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 16
Ingredients: 50 g Dark chocolate coating; 200 g soft butter or margarine; 150 g Sugar; 1 package (6 g) grated orange peel; 3 Eggs (size M); 3 TABLESPOONS brewed strong coffee; 100 g Flour; 100 g Cornstarch; 1 TEASPOON Baking Powder; 1 TEASPOON Gingerbread spice; 3 TABLESPOONS Cocoa powder; 5 TABLESPOONS Milk; 3 TABLESPOONS Cappuccino powder (instant); 500 g Low-fat curd; 250 g Mascarpone; baking paper

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 16

50 g Dark chocolate coating
200 g soft butter or margarine
150 g Sugar
1 package (6 g) grated orange peel
3 Eggs (size M)
3 TABLESPOONS brewed strong coffee
100 g Flour
100 g Cornstarch
1 TEASPOON Baking Powder
1 TEASPOON Gingerbread spice
3 TABLESPOONS Cocoa powder
5 TABLESPOONS Milk
3 TABLESPOONS Cappuccino powder (instant)
500 g Low-fat curd
250 g Mascarpone
baking paper

Directions

1
Coarsely chop the chocolate coating and melt it in a hot water bath. In the meantime, coarsely dice the fat, stir with 50 g sugar and grated orange peel until foamy. Separate the eggs. Gradually add egg yolk, coffee and chocolate coating to the fat-sugar mixture.
2
Beat the egg whites until stiff and gradually add 50 g sugar. Fold the egg white into the fat-yolk mixture. Mix flour, starch, baking powder, gingerbread spice and 1 tablespoon of cocoa and fold into the batter.
3
Pour the dough into a springform pan (26 cm Ø) lined with baking paper and bake in a preheated oven (electric range: 175 °C/ gas: level 2) for 30-35 minutes. Remove and let cool for about 10 minutes.
4
Remove the cake from the springform pan and let it cool down completely. Warm the milk and mix with the cappuccino powder. Stir the quark, mascarpone, cappuccino mixture and remaining sugar until smooth. Cut the cake base in half horizontally and place a springform pan rim around the lower base.
5
Spread with about 2/3 of the cream. Place the second cake base on top, spread with the remaining cream and refrigerate for approx. 3 hours. Dust the cake with the remaining cocoa. Makes about 16 pieces.