Method of preparation:
Add the eggs and instant coffee dissolved in the hot water, stirring constantly.
Separate the whites from the yolks and beat the whites until you get a consistent foam. Add the rest of the sugar and continue beating until stiff peaks form.
Gradually add the flour and baking powder mixture to the butter and egg mixture, mixing gently until smooth.
Pour the batter into the prepared pan and bake at 170°C for 25 minutes or until the top is cooked. Let it cool completely before cutting it in half.
“Cappuccino” cream:
In a bowl, mix the mascarpone with the liquid cream, powdered sugar and cappuccino until you get a homogeneous and fluffy cream.
Spread almost all of the cream on one of the tops and reserve two tablespoons to brush the top and sides of the cake.
Refrigerate the cake for 3-4 hours or overnight to set the cream.
Assembly and Decoration:
Beat the remaining liquid cream with the powdered sugar and spread it evenly over the cake.
Spread the top and sides of the cake with the remaining cream.
Grate dark chocolate over the top of the cake for an attractive look and rich chocolate flavor.
Refrigerate the cake for a few more hours or until ready to serve.
Cut into generous slices or smaller portions, these Cappuccino Cookies are a real delight for any time of the day! Savor every bite of this delicate cake with its rich aroma and refined cappuccino taste
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