John Myers
Pie: Cappuccino Slices
The perfect pie: cappuccino slices recipe with a picture and simple step-by-step instructions.
- For the sponge cake base:
- 4 Eggs
- 4 tbsp Water hot
- 150 g Sugar
- 0,25 tsp Ground vanilla pod
- 40 g Flour
- 40 g Wholemeal spelled flour
- 80 g Food starch
- 1 tsp Baking powder
- 1 tbsp Cocoa powder slightly de-oiled
- For the cream:
- 500 g Qimiq Classic Vanilla
- 400 g Cream
- 2 tbsp Cappuccino powder
- For the sponge cake, first separate the eggs and beat the egg whites until they are very stiff. Beat the egg yolks with the hot water until frothy and slowly pour in the sugar with the vanilla. Mix all types of flour with the baking powder and sieve over the egg yolk cream. Pour the cocoa over it and mix everything carefully.
- Fold in the egg whites in several portions and place the dough on a baking tray lined with baking paper. Bake in a preheated oven at 180 ° C (convection) for about 12-15 minutes. Remove from the baking sheet and let cool down on the paper.
- Mix the Qimiq well for the cream, whip the cream until stiff and add the cappuccino powder to the Qimig along with a little more than half of the cream and mix well. Tip the biscuit base onto a work board and peel off the paper. Cut the base crosswise in the middle and place a cake frame around the first half.
- Put the cream on top (leave about 3 heaped tablespoons for the lid) and place the second base on top. Brush with the rest of the cream. Now chill the cuts for about 3 hours. Then divide the slices into 12 pieces and decorate with the remaining cream and chocolate ornaments or cocoa powder.
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