Espresso Philadelphia Cake

Name: Espresso Philadelphia Cake
Cook time: 1 h
Total time: 1 h
Yield: 16
Ingredients: 7-10 Tbsp slightly + 40 g butter/margarine; 300 g ground hazelnuts; 2 (40 g) go. tablespoon + 200 g sugar; 5-6 Tbsp cold liquid espresso; 7-10 Tbsp or strong coffee; 500 g Low-fat curd; 400 g Double cream cream cheese; 1 Pckch. Pudding powder "Vanilla; 4 eggs , 100 g whipped cream (Gr. M); 7-10 Tbsp Chocolate mocha beans; 7-10 Tbsp for ornament

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 16

7-10 Tbsp slightly + 40 g butter/margarine
300 g ground hazelnuts
2 (40 g) go. tablespoon + 200 g sugar
5-6 Tbsp cold liquid espresso
7-10 Tbsp or strong coffee
500 g Low-fat curd
400 g Double cream cream cheese
1 Pckch. Pudding powder "Vanilla
4 eggs , 100 g whipped cream (Gr. M)
7-10 Tbsp Chocolate mocha beans
7-10 Tbsp for ornament

Directions

1
Grease the springform pan (26 cm Ø). Melt 40 g fat and let it cool down. 250 g hazelnuts, 2 go. Knead sugar, 1-2 tablespoons espresso and liquid fat. Distribute in the springform pan and press down firmly as a base. Chill for about 30 minutes.
2
Mix the curd and cream cheese briefly with the whisk of the hand mixer. Stir in 200 g sugar, pudding powder, eggs and 4 tbsp. espresso. Spread on the base. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/gas: level 2) for approx. 40 minutes
3
Remove the cake from the oven and use a knife to cut between the cheese mixture and the edge of the mould. Sprinkle 50 g hazelnuts on the cake. Let the cake cool in the mould
4
Whip cream until stiff and fill into a piping bag with perforated spout. decorate the cake with cream tuffs and mocha beans