Caramel Coffee Cake

Ingredients for 1 servings:

• 4 eggs
• 3 tbsp water, cold
• 160 g sugar
• 80 g flour
• 80 g cornstarch
• 1 tsp baking powder
• 2 tsp instant coffee powder, freeze-dried
• 1 pack of pudding powder, caramel flavor
• 80 g sugar, can be more or less – personal preference decides
• 400 ml low-fat milk
• 4 tsp instant coffee powder, freeze-dried
• 300 g low-fat curd cheese
• 200 ml cream
• 100 g crumbles (brittle)
• Chocolate decoration (thin chocolate leaves)

Instructions

Working time approx. 40 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 40 minutes

aromatic, creamy and light

It’s best to bake the sponge cake the day before: Separate the eggs. Beat the egg whites with 3 tablespoons of cold water until stiff peaks form, then gradually add the sugar while stirring. Briefly fold in the egg yolks on the lowest setting. Mix 2 teaspoons of coffee granules with the flour, cornstarch, and baking powder, add to the egg mixture, and fold in as briefly as possible. Pour the batter into a 26cm springform pan (greased only on the bottom or lined with baking paper) and smooth it out. Place in an unheated oven and bake at 160°C for about 35 minutes. Cut the sponge cake in half, place the bottom layer on a cake plate, and enclose it in a cake ring. Carefully mix the custard powder according to the instructions (to avoid lumps), subtracting the required amount of milk and sugar from the total. Bring the remaining milk and 4 teaspoons of coffee granules to a boil in a saucepan, briefly remove from the heat, carefully stir in the mixed pudding powder (avoid lumps!), bring back to a boil, then cover the finished pudding to prevent a skin from forming and let it cool. Whip the cream until stiff peaks form, adding the remaining sugar. Stir in the quark by hand, along with the mostly cooled but not yet set pudding. Pour 4/5 of the mixture onto the bottom layer, smooth it out, place the top layer on top, and press down lightly. Spread the remaining cream on top, sprinkle with the brittle crumbs, and arrange chocolate flakes on top to create a decorative layer. Decoration: If you have some of the cream filling left over, you can also sprinkle the edges with brittle crumbs before serving (after removing the cake ring). Alternatively, you can line the inside of the cake ring with wafer rolls standing on the bottom sponge layer and fill them with the cream. Tip: Be sure to use a light-colored sponge cake, as it has a better flavor and showcases the coffee granules beautifully. It tastes great both fresh and the next day.