Coffee cake

Ingredients for 1 servings:

• 2 eggs
• 100 g sugar
• 1 pinch of salt
• 100 ml coffee
• 100 ml sunflower oil
• 150 g flour
• 50 g cornstarch
• 10 g cocoa powder
• 1 ½ tsp baking powder
• 250 g mascarpone
• 200 ml whipped cream
• 60 g powdered sugar
• 10 g coffee powder
• 4 tsp cream stiffener
• 2 tbsp sugar
• 50 g almond flakes
• 40 g chocolate sprinkles
• Cinnamon powder
• coffee bean(s)

Instructions

Working time approx. 1 hour 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 55 minutes

Preheat the oven to 175°C (top/bottom heat). For the batter, beat the eggs with sugar and salt until creamy. Stir in the liquids, sift in the dry ingredients and stir them in as well. Spread the mixture into a springform pan or baking dish lined with baking paper and bake in the oven for 20 to 25 minutes. Then let it cool completely. Cut a very thin layer off the top of the cake, crumble it and set it aside. Place the cake ring around the cake base. For the cream, mix the mascarpone with icing sugar and coffee powder, add the cream and beat with cream stiffener, e.g. San Apart, until stiff. Spread the cream on the base and chill. Caramelize the almonds with sugar and let it cool. Add the chocolate sprinkles and a little cinnamon to the crumbled layer and knead briefly with your hands. Add the almonds to the crumbles and mix. Spread on the cake and garnish with coffee beans, then remove the cake ring.