Cake for Saturday afternoon tea. Coffee lovers will be delighted

Are you craving coffee? cake for afternoon tea? Prepare it for yourself and your loved ones. The sponge cake soaked in aromatic punch is moist and goes perfectly with the delicate espresso cream. This cake will be a great idea for a Saturday dessert with coffee or tea. You can also serve it to your guests, they will surely eat it and ask you to share the recipe.

Before you start baking, prepare the appropriate form. A baking sheet will work well dimensions 20×30 cm.

Ingredients for the sponge cake:

• 4 eggs,
• 100 g of fine sugar,
• 80 g of cake flour,
• 50 g of potato flour.

Ingredients for the punch:

• 150 ml espresso,
• 1 tablespoon of sugar.

Ingredients for the cream:

• 375 ml of whipping cream (30%),
• 250 g mascarpone serka,
• 3 tablespoons of powdered sugar,
• 40 ml espresso.

Ingredients for the topping:

• 50 g dark chocolate,
• 50 g of whipping cream.

Additionally:

• 5 tablespoons of bitter cocoa.

Prepare the ingredients. Bring the eggs to room temperature. Chill the whipping cream and mascarpone thoroughly.

Make a sponge cake. Separate the yolks from the whites. Beat the egg whites with a mixer at high speed until foamy. Without stopping whipping, add sugar to the foam in batches, and then add one egg yolk at a time.

Turn off the mixer. Sift both flours into the mixture in batches and gently mix with a spatula – just until the ingredients are combined.

Line a 20×30 cm baking tin with baking paper. Pour the dough into the form and smooth its surface.

Put the cake in the oven preheated to 180°C. Bake for about 30 minutes – until the so-called dry stick. Remove the sponge cake from the oven immediately after baking. Cool on a rack, placed upside down.

Make the cream. Whip the cream with mascarpone cheese. At the end of whipping, add sugar and then gently mix the cooled espresso into the cream.

Prepare the punch. Mix espresso with sugar for punch. Assemble the dough. Cut the sponge cake into 3 layers and soak it with punch. Dust the first layer with cocoa and spread about 1/3 of the cream on it. Dust with cocoa again. Place the second layer on top and repeat all steps until all ingredients are used up. Put the cake in the fridge.

Make the icing. Heat the crushed chocolate with the whipping cream in a pot. Mix until a uniform icing is obtained. Cool. Transfer to a piping bag. Decorate the cooled cake with icing and place it back in the fridge.

Sources: Terazgotuje.pl