John Myers
Ingredients for 1 servings:
- 10 m.-sized eggs
- 160 g sugar
- 1 packet of vanilla sugar
- 1 pinch of salt
- 200 g flour
- 2 tsp baking powder
- 1 tbsp rum
- 250 ml coffee, very strong (espresso)
- 50 ml Amaretto
- 500 g mascarpone
- 5 tbsp powdered sugar
- 5 packs of cream stiffener
- 900 ml cream
- Chocolate – coffee beans, dark
- Cocoa powder, for dusting
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Separate 6 eggs. Beat the egg whites with 160g sugar, 1 tablespoon vanilla sugar, and a pinch of salt until stiff. Fold in the 6 egg yolks. Sift over 200g flour and 2 teaspoons baking powder and carefully fold in with 1 tablespoon rum. Pour the batter into a 28cm springform pan lined with baking paper and bake at 200°C (top and bottom heat) for approx. 20-25 minutes. Once cooled, cut in half. Mix 250ml strong coffee/espresso (boiled and cooled) with 50ml Amaretto and soak the bases with it. Beat 500g mascarpone, add 4 fresh egg yolks, 5 tablespoons powdered sugar, and 2 cream stabilizers; mix everything well. Beat 400ml cream with 2 cream stabilizers until stiff peaks and fold into the mascarpone cream. Spread half of the cream on the first cake layer, place the second layer on top, and spread the remaining cream on top. Cover with the cake lid and refrigerate overnight. Whip 500 ml of cream with 1 cream stabilizer until stiff, then take 200 g of this and fill it into a piping bag. Cover the cake with the remaining cream. Pipe rosettes around the outer edge and decorate with chocolate coffee beans. Dust the center of the cake with cocoa before serving.
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