Coffeecake

For 20 pieces
  • 100 g dark chocolate
  • 250 ml Milk
  • 4 TL soluble coffee powder
  • 250 g butter or margarine
  • 375 g Sugar
  • 1 packet Vanillin sugar
  • 1 pinch Salt
  • 4 Eggs (size M)
  • 375 g flour
  • 1/2 packet baking powder
  • grated zest of 1 untreated lemon
  • 50 g cocoa powder
  • 150 g Almond kernels (without skin)
  • 1 (à 100 g) Bag of whole milk cake icing and dark cake icing
  • 1 EL Icing sugar
  • Fat and flour
120 minutes
easy
1.
Roughly chop the chocolate. Bring the milk to the boil in a small saucepan, remove from the stove. Add coffee powder, dissolve and let cool. Beat the fat, sugar, vanilla sugar and salt with the whisk of the hand mixer until frothy. Stir in eggs one by one. Mix the flour, baking powder, lemon zest and cocoa together. Add alternately with the white coffee and work into a smooth dough. Fold in the chocolate and almonds. Pour the dough into a greased cup cake tin (2 1/4 liters) sprinkled with flour. Bake in a preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) for 1 1/4 - 1 1/2 hours. Take out of the oven and let cool in the tin for about 15 minutes. Turn over and let cool. Place the cake icing in bags in a saucepan with hot water for about 10 minutes. Carefully lift the bag out of the hot water with pot holders, cut off one corner, mix the glazes and spread evenly over the cooled cake. Let dry. Dust with powdered sugar. Whipped cream tastes good with it
2.
Waiting time approx. 4 hours
1 piece approx .:
  • 400 kcal
  • 1680 kJ
  • 6 g protein
  • 23 g fat
  • 42 g carbohydrates

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