Spiced café sweet cake
very easy
75 mins
75 mins
Ingredients
- 225 g soft butter
- 100 g Icing sugar
- 1 pinch Salt
- 3 Eggs (size M)
- 1 tin(s) (400 g) sweetened condensed milk (9 % fat)
- 150 g Flour
- 1 TEASPOON Baking Powder
- 5–6 Bar of white chocolate in a chocolate biscuit sandwich
- 50 ml Milk
- 7 g instant espresso powder
- 1 TEASPOON Cinnamon powder
- 10 g Cocoa powder
- 1 TABLESPOON Lemon juice
- 1 package Cream stabiliser
- 7-10 Tbsp Fat and flour
Directions
- 1
Cream 150 g butter, 75 g icing sugar and salt with the whisk of the hand mixer. Stir in the eggs one after the other. Stir in 200 g condensed milk. Mix flour and baking powder and finally stir in briefly
- 2
Put approx. 1/3 of the dough into a greased, floured box cake tin (25 cm long, 11 cm wide, approx. 1.6 litres capacity) and spread. Spread the biscuits over it. Bring milk to the boil. Dissolve espresso powder and cocoa powder in it, stir in cinnamon. Stir into the remaining dough. Spread the dough on the biscuits
- 3
Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 45 minutes. Leave the cake to cool on a cake rack for approx. 30 minutes, then carefully remove from the edge, turn onto a plate and leave to cool for approx. 2 hours
- 4
Whip remaining condensed milk with lemon juice and cream setting agent for approx. 1 minute. Whip 75 g butter and 25 g icing sugar until creamy white. Stir the condensed milk into the butter and spread on the cake. Refrigerate again for approx. 1 hour and serve
- 5
waiting time approx. 2 1/2 hours
Nutrition Facts
340 kcal
35 g
19 g
6 g
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