Small coffee cake

Ingredients for 1 servings:

• 1 egg(s)
• 65 g flour
• 1 tsp, leveled baking powder
• 55 g sugar
• 4 g vanilla sugar
• 28 g butter
• 25 ml water
• 1 tsp instant coffee powder
• Powdered sugar or dark chocolate coating

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes

18 cm springform pan, suitable for 2 people

This batter is enough for 2 people. Line an 18 cm springform pan with baking paper and preheat oven to 175 degrees Celsius. Dissolve the coffee powder in 25 ml of hot water and let it cool. Melt the butter and let it cool. Separate the egg and beat the egg whites with half the sugar until stiff peaks form. Beat the egg yolks, remaining sugar, and vanilla sugar on high speed until light and creamy. First stir in the coffee, then the butter. Mix the flour and baking powder and mix briefly on high speed. Finally, carefully fold in the beaten egg whites. Bake at 175 degrees Celsius for about 35 minutes. (I should mention, however, that I bake in a gas oven, which means only with bottom heat. With top and bottom heat, it’s best to do the skewer test after 20-25 minutes.) Once cooled, dust with powdered sugar or cover with dark chocolate, if desired, and let the cake rest for another 2-3 hours. Tip: This small, fluffy cake also tastes great in a chocolate version. Instead of coffee, simply mix 12 g of cocoa powder into the flour. Double the batter in the small pan and it will serve 3-4 people.