This delicious dessert is perfect when you want something quick and easy. The combination of coffee and chocolate makes for a decadent treat that everyone will love. Try it today!
Ingredients
2 eggs he
75g sugar
1 vanilla sugar
1 pinch of salt
75g flour
25 g cornstarch
1 teaspoon Baking powder
1 tbsp cocoa powder
100 ml milk
1 tablespoon of sugar
75 ml of brewed coffee (espresso), warm
2 tbsp amaretto
250g mascarpone
125 g quark low- fat quark
50g sugar
2 tbsp amaretto
250 ml whipped cream
1 pack of cream stiffener
150 g ladyfingers
some cocoa powder for dusting
Instructions
For the sponge cake, beat 2 eggs for about a minute until frothy. Mix 75 g sugar with vanilla sugar and salt. Sprinkle in within a minute, then continue beating with a hand mixer for about 2 minutes. Mix flour, cornstarch, baking powder and cocoa powder. Sift half of this into the egg cream and stir in at the
lowest setting. Fold in the rest of the flour mixture in the same way. Pour the dough into a greased springform pan lined with baking paper. Bake in a preheated oven at 180°C top/bottom heat for about 20 minutes. Remove the base from the mold and turn it onto a cake rack. Remove the baking paper
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