Knitting needle cake with coffee liqueur

Name: Knitting needle cake with coffee liqueur
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 150 g soft butter or margarine; 200 g + 7 tablespoons sugar; 1 pinch Salt; 3 Eggs (size M); 150 g Flour; 2 coated Tsp Baking Powder; 100 ml Milk; 3 TABLESPOONS coffee liqueur; 1 TEASPOON Cocoa powder; 1 TEASPOON Espresso powder; 30 g flaked almonds; 400 g Whipped cream; 7-10 Tbsp Fat and flour

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

150 g soft butter or margarine
200 g + 7 tablespoons sugar
1 pinch Salt
3 Eggs (size M)
150 g Flour
2 coated Tsp Baking Powder
100 ml Milk
3 TABLESPOONS coffee liqueur
1 TEASPOON Cocoa powder
1 TEASPOON Espresso powder
30 g flaked almonds
400 g Whipped cream
7-10 Tbsp Fat and flour

Directions

1
Cream fat, 200 g sugar and salt. Separate the eggs. Stir egg yolks one after the other into the dough. Mix flour and baking powder and stir in briefly, alternating with the milk. Beat egg whites until stiff and fold into the dough. Put the dough into a greased springform pan (26 cm Ø), dust with flour and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 25 minutes. Let the base cool down on a cake rack for at least 1 hour
2
Bring 8 tablespoons of water, 2 tablespoons of sugar, coffee liqueur, cocoa powder and espresso powder to the boil. Roast the almonds in a pan without fat, turning constantly. Remove the cake from the pan, prick them close together with a knitting needle and soak them with prepared syrup. Whip the cream until stiff, while pouring in 5 tbsp. sugar. Spread the cream on the cake in a dome-shaped form. Sprinkle with almond flakes and cut into pieces
3
Waiting time approx. 1 hour