Espresso cake with mascarpone cream, chocolate rolls and mocha beans

Name: Espresso cake with mascarpone cream, chocolate rolls and mocha beans
Cook time: 1 h
Total time: 1 h
Yield: 1
Ingredients: 125 g Butter or margarine; 100 g Sugar; 2 packages Vanillin sugar; 3 Eggs (size M); 75 g Flour; 75 g Cornstarch; 2 TEASPOONS Baking Powder; 2 TEASPOONS Espresso powder (instant); 3 TABLESPOONS Whipped cream; 500 g Low-fat curd; 500 g Mascarpone; 3 TABLESPOONS Mocha liqueur; 3 TABLESPOONS Chocolate rolls; 10 g Mocha beans; baking paper

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 1

125 g Butter or margarine
100 g Sugar
2 packages Vanillin sugar
3 Eggs (size M)
75 g Flour
75 g Cornstarch
2 TEASPOONS Baking Powder
2 TEASPOONS Espresso powder (instant)
3 TABLESPOONS Whipped cream
500 g Low-fat curd
500 g Mascarpone
3 TABLESPOONS Mocha liqueur
3 TABLESPOONS Chocolate rolls
10 g Mocha beans
baking paper

Directions

1
Cream fat, sugar and 1 packet of vanilla sugar with the whisk of the hand mixer. Separate the eggs. Stir the egg yolks into the fat-sugar mixture. Mix flour, starch and baking powder.
2
Mix espresso powder and 1 teaspoon of hot water. Add cream and stir alternately with the flour mixture into the fat-egg yolk mixture. Beat the egg white until stiff and fold in. Line the bottom of a springform pan (26 cm Ø) with baking paper.
3
Pour in the dough and smooth it down. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for 20-25 minutes. Let them cool down. Beat the quark, mascarpone, remaining vanilla sugar and mocha liqueur until creamy.
4
Spread on the cake in a wave shape and decorate with chocolate rolls and mocha beans. Makes about 12 pieces.