Espresso apple cake

Name: Espresso apple cake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 16
Ingredients: 80 ml Espresso; 150 g Butter; 4 Eggs (size M); 300 g Sugar; 180 g Flour; 1 package Baking Powder; 1 TABLESPOON Cocoa powder; 1 package Vanillin sugar; 3 Apples; 200 g Whipped cream; 250 g Mascarpone; 6 Ladyfingers; 7-10 Tbsp Fat and flour

AUTHOR
Xavier Baldwin

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 16

80 ml Espresso
150 g Butter
4 Eggs (size M)
300 g Sugar
180 g Flour
1 package Baking Powder
1 TABLESPOON Cocoa powder
1 package Vanillin sugar
3 Apples
200 g Whipped cream
250 g Mascarpone
6 Ladyfingers
7-10 Tbsp Fat and flour

Directions

1
Heat the coffee in a small pot and melt butter in it. Whisk eggs and 200 g sugar with the whisk of the hand mixer for about 6 minutes until creamy. Stir in the butter and coffee mixture drop by drop.
2
Mix flour, baking powder, cocoa and vanillin sugar and sieve onto the dough.
3
Wash, peel and quarter 2 apples, remove core and cut into cubes. Stir the diced apples into the dough. Grease a square springform pan (24 x 24 cm) and dust with flour.
4
Pour in the dough, smooth it down and bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 30-40 minutes.
5
Whip the cream until stiff. Mix mascarpone and 100 g sugar, carefully fold in cream and chill for about 30 minutes. Coarsely crumble the lady fingers. Remove the cake and let it cool down on a cake rack.
6
Remove from the mould and spread half of the mascarpone cream on top of it. Spread the lady fingers on top and finish with the remaining cream. Wash the remaining apple. Remove the core with an apple cutter.
7
Slice the apple into thin slices. Spread apple slices on the cream and arrange on a plate.