Coffee cake with amaretto cream

Ingredients for 1 servings:

• 175 g butter or margarine
• 175 g flour
• 2 ¾ tsp, leveled baking powder
• 175 g sugar
• 3 eggs
• 3 tbsp coffee, strong or espresso
• 400 g cream
• 2 packs of cream stiffener
• 2 tsp, heaped vanilla sugar
• 3 tbsp Amaretto

Instructions

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

Cream cake for all coffee and cream fans

Preheat the oven to 180°C (top/bottom heat). Line a springform pan with baking paper and grease the sides. For the pastry: Combine the flour, baking powder, and sugar in a bowl, then add the butter, eggs, and coffee. Beat all ingredients with a hand mixer on high speed for about 2 minutes until light and fluffy. Pour the batter into the prepared springform pan, smooth it out, and bake in the oven for 20-40 minutes, depending on the size of the pan, until golden brown. The base will bubble in the oven and rise considerably. It’s best to do the “skewer test” after 20 minutes of baking to check if it’s done. After baking, the sponge should be very soft and elastic, meaning it springs back when pressed with a finger. Let the base cool in the pan for about 5 minutes and then transfer it to a wire rack. This works best if you first run a fork along the edges between the pan and the batter. This helps it release more easily. Next, cut the cake horizontally with a string or kitchen wire (carefully saw the string through the center of the cake). Then lift off the lid and set aside. For the filling: Pour the cream into a tall container and whip briefly on high speed. Now add the cream stiffener and vanilla sugar and continue whipping until peaks form. Finally, gently fold in the Amaretto until completely blended. Spread half of the cream on the cooled, lukewarm bottom layer and then place the lid on top. It works best to use a spatula; slide it under the lid, carefully lift it up, and then use both hands to lift the lid onto the cream-covered layer. Finally, spoon the rest of the cream on top and spread it evenly. Decorate as desired and refrigerate until ready to serve. Variation: Stir Irish whiskey into the cream instead of the Amaretto.