Cappuccino cake

Cappuccino cake

The ground is juicy by coffee and inside hides a fine cappuccino cream. Fantastic!


  • 4 eggs
  • 250 g of sugar
  • 200 ml of oil
  • 200 ml of cold coffee
  • 300 g of flour
  • 2 tablespoons of cocoa powder
  • 1 packet of baking soda
  • Fat and breadcrumbs for the mold
  • 1 1/2 sachets of cream pudding powder
  • 675 ml of milk
  • 5 tablespoons of cappuccino powder, sweetened
  • 400 g of cream
  • 2 packets of cream stabilizer


1. Preheat the oven to 200 °, grease the mold and sprinkle with crumbs. Beat eggs with sugar thick-creamy. Add oil and coffee. Stir in flour quickly with cocoa and baking powder. Fill in the mold. Bake in the oven (bottom, circulating air 160 °) for 45-50 minutes. Remove and allow to cool.

2. Hollow out the bottom with a spoon, leaving an edge of 1 cm. Crumble the cake roughly. Put the cake ring around the ground. Mix the custard powder with 100 ml of milk. Bring remaining milk to a boil in a saucepan, stir in the mixed custard powder and cappuccino powder and bring to a boil. Pour the pudding into the hollowed bottom and let it solidify in the fridge.

3. Beat the cream with the cream stiff, fold in two-thirds of the cake crumbs and spread on the pudding. Sprinkle with other breadcrumbs.

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