Cake:

8 egg

80 g sugar

8 tablespoons fine flour

1 knife tip baking powder

 

Cream:

3 pcs egg yolk

6 dl milk

6 tablespoons fine flour

3 teaspoons ground coffee

2 ek black coffee (cooked)

2 packs vanilla sugar

20 dkg sugar

30 dkg butter

 

For watering:

30 ml rum

0.5 teaspoons sugar

1 dl black coffee

 

For decoration:

5 dkg chocolate (optional chocolate bar, coffee beans,)

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Cake:

The sponge cake can be made a day or days earlier. The trick is very simple, once cooled, wrap it so it doesn’t dry out. I did the same.

Separate the eggs, beat the protein into a hard foam, add the salt at half time.

If the foam is hard, add the sugar slowly, then also slowly, one by one the egg yolks and the flour mixed with the baking powder at the end.

Once all the ingredients have been added, work on the robot for at least another 2-3 minutes.

Pour into a greased (I used to use a little oil) cake and lined with baking paper, then start baking in a 180-degree preheated oven.

Once you can smell it, take it back to 160-170 degrees. Baking time approx. 35-40 minutes. Only open the oven door at the very end, otherwise it will collapse. Check by needle test. Set aside to cool.

Over steam, cook the egg yolks, milk and flour into a thick cream in a double-walled kettle (or a smaller pan with a smaller heat-resistant bowl). Allow to cool.

The butter is mixed with the sugars until frothy and then added to the chilled egg cream. Once it has become quite homogeneous, you can go for ground and boiled coffee. If our taste allows, the more concentrated, the finer. If you think so, do not regret the minced part. Do not put any more liquid on it, because then your creaminess will be lost. Sugar can be varied, not scripture in quantity.

Cut the cake into three and start filling. Each sheet should be lightly sprinkled with a mixture of coffee, rum, sugar and water.

Personally, I don’t like it when the sponge cake is dry. At the very end, coat the outside and decorate as you like. Store in a refrigerator until consumption.

• Baking temperature : 170 ° C

• Baking method : bottom-top baking

• Baking time : 45 minutes