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Cappuccino crumb cake

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Ingredients for 6 servings:

  • 150 g sugar
  • 150 g hazelnuts, ground
  • 4 eggs
  • 50 g chocolate shavings
  • 50 g flour
  • ½ tsp baking powder
  • 2 cups of cream
  • 8 tsp coffee powder (cappuccino powder)
  • 1 jar cranberries
  • 2 points cream stiffener
  • 2 tbsp vanilla sugar

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Beat eggs and sugar until frothy. Combine flour with baking powder and stir in hazelnuts and chocolate shavings. Bake at 180°C for about 30 minutes. Cut off the top layer of the cooled base and crumble it. Whip the cream with vanilla sugar and cream stiffener until stiff peaks form, then stir in the cappuccino. Spread the cranberries over the base. Spread the cream and cappuccino mixture over the top, scatter the crumbs on top, and dust with powdered sugar.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Cappuccino crumb cake

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