Coffee – Cake

Ingredients for 1 servings:

• 170 g butter
• 3 eggs
• 120 g sugar
• 140 g flour
• 30 g cornstarch
• 10 g baking powder
• 1 tbsp, levelled cocoa powder
• 50 ml coffee, strong, cold
• 40 ml Baileys Irish Cream
• 400 ml whipped cream
• 1 pack of cream stiffener
• 20 g coffee powder (cappuccino powder)
• 3 tbsp brittle, heaped (I use oat brittle)
• 5 tbsp Baileys Irish Cream
• 60 g powdered sugar

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

with Baileys and fine cream topping

Combine soft butter and sugar, beat with the eggs until fluffy, stir in the remaining ingredients, spread the batter into a prepared 28cm springform pan and bake at 160°C for approx. 30-35 minutes (use a skewer to test). Once cooled, cut straight across the surface of the cake (i.e., trim away the small raised part), and crumble these pieces. Drizzle the cake with Baileys, then spread the topping and sprinkle with the crumbs and brittle. Refrigerate. Topping: Whip the cream with the cream stiffener until stiff, then stir in the icing sugar and cappuccino powder.