A fabulous coffee cake with a chocolate base. Easy to make and looks great at the party. Delight yourself on your day off with a delicate treat. It turns out 18 cm in diameter.
3/4 cup whole wheat flour
1 tablespoon each of potato starch, instant coffee and cocoa
1 tablespoon of vinegar
3/4 cup sugar
teaspoon of baking powder
pinch of salt
300g mascarpone cheese
350 ml of cream
2 tablespoons full of powdered sugar
2 tablespoons of coffee
spoonful of hot water
a little liqueur (optional)
How to prepare:
Divide the eggs into fractions. Whisk the whites with the salt until thick, gradually pouring in the sugar. Rub the yolks with the vinegar, transfer to the egg whites. Sift the flour into a bowl with the baking powder, starch, and baking powder. Drop into the egg-white mixture, stirring gently with a silicone spatula.
Line a baking tray with parchment and transfer the biscuit mixture to it. Place in an oven preheated to 170 degrees, bake for about 40 minutes. Leave to cool.
Mix coffee with boiling water, let cool. Pour a couple of spoons of cold water into the gelatin, set aside to swell. Whisk the cream and powder, after a while adding the mascarpone, into the thick sour cream. Slowly mixing, pour in the cooled coffee solution and, if necessary, the alcohol. Warm the swollen gelatin in the microwave for 10 seconds. Combine the jelly and cream, stirring constantly. Place in refrigerator for a few hours.
Divide the cream in half and a little more for decoration. Cut the base into 3 equal thicknesses.
Place the bottom one back in the mold, spread the jam and the first cream layer. Cover with the next piece of biscuit, jam and cream again and so on to the third.Decorate the top with the leftovers and put it in the fridge overnight.
Decorate the finished cake with grated chocolate or meringue.