Coffee cream cake

Ingredients for 1 servings:

• 6 eggs
• 180 g powdered sugar
• 180 g flour
• 1 pt. QimiQ, neutral or coffee flavor
• 80 g sugar
• 180 g coffee-flavored yogurt
• 4 sheets of gelatin
• 1 tbsp instant coffee powder
• 250 ml whipped cream, stiffly whipped (whipped cream)

Instructions

Working time approx. 40 minutes; Rest period approx. 1 day; Total time approx. 1 day 40 minutes

Prepare the day before!

Separate the eggs and beat the egg whites until stiff peaks form. Beat the egg yolks with 6 tablespoons of hot water until thick and foamy. Sift in the icing sugar and continue beating. Fold in the flour and egg whites. Place baking paper on the base of the springform pan and grease and flour the sides. Pour in the batter and bake in a preheated oven at 180 degrees Celsius for 30 minutes. Then turn the sponge cake out of the pan and remove the baking paper. Allow to cool and then cut the sponge cake in half horizontally. Beat the Qimiq for 5 minutes. Stir in the sugar, coffee yogurt, dissolved gelatine and coffee powder. Allow to set slightly before folding in the whipped cream. Place a cake ring around one of the cake layers and spread half of the coffee cream on top. Place the second layer on top and press down lightly. Now spread the rest of the cream and refrigerate the cake overnight.