Coffee and yogurt cream cake

Name: Coffee and yogurt cream cake
Ingredients: 6 eggs; 1 g salt; 180 g sugar; 2 sachets vanilla sugar; 200 g flour; 80 g starch; 30 g ground biscuits; 5 g baking powder; 400 ml whipping cream 35% fat; 500 g mascarpone; 2 sachets instant coffee; 60 g powdered sugar; 300 g yogurt 10% fat; 40 g powdered sugar; 1/2 sachet powdered gelatin; 30 ml cold water; 200 ml water; 1 sachet instant coffee; 2 tablespoons sugar; 30 g chocolate chips

Dessert - Coffee and yogurt cream cake by Iosefina P. - Recipia

The 10%-fat yogurt keeps the cream thicker in this coffee and yogurt cream cake. The sponge with ground biscuits is soaked with instant coffee, then layered between the coffee cream and the yogurt cream, with whipped cream and chocolate on top. I use thick yogurt with no visible whey on the surface. Preparation: 40 minutes. Cooking: 30 minutes. Resting: 165 minutes. Total time: 235 minutes. Servings: 12. Approximately 545 kcal and 9 g protein per serving.

Ingredients

For the cake layer

6 eggs
1 g salt
180 g sugar
2 sachets vanilla sugar
200 g flour
80 g starch
30 g ground biscuits
5 g baking powder

For the coffee cream

400 ml whipping cream 35% fat
500 g mascarpone
2 sachets instant coffee
60 g powdered sugar

For the yogurt cream

300 g yogurt 10% fat
40 g powdered sugar
1/2 sachet powdered gelatin
30 ml cold water

For the syrup

200 ml water
1 sachet instant coffee
2 tablespoons sugar

For decorating

30 g chocolate chips

Preparation

1. Preheat the oven to 180°C. Beat the eggs with 1 g salt, the sugar and vanilla sugar until doubled in volume. Fold in the flour, starch, ground biscuits and baking powder. 2. Pour the batter into a 24 cm round pan lined with baking paper. Bake for 25-30 minutes, until lightly browned and set in the middle. Leave the cake layer to cool for 45 minutes. 3. Whip the cream. Set 2 tablespoons aside for decorating. Mix two sachets of instant coffee with a few tablespoons of whipped cream, then fold into the mascarpone. Add 60 g powdered sugar and half of the remaining whipped cream. Mix gently and chill the cream for 30 minutes. 4. Soak the gelatin in 30 ml cold water for 10 minutes, then heat it in a bain-marie for 1 minute, until dissolved. Mix the yogurt with 40 g powdered sugar and the remaining whipped cream, then fold in the dissolved gelatin. 5. Dissolve one sachet of instant coffee and 2 tablespoons of sugar in 200 ml lukewarm water. Cut the cooled cake layer in half and soak both halves with the syrup. 6. Place the first cake layer on a serving plate, spread the coffee cream over it and top with the second cake layer. Cover with the yogurt cream and chill the cake for 120 minutes. 7. Decorate with the whipped cream you set aside, the chocolate chips and a little powdered instant coffee.

Notes

Grind the biscuits finely so there are no large pieces in the slice; the 24 cm round pan keeps the cake layer tall enough. If whey has collected on the yogurt, drain it before mixing. I don't rush cooling the cake layer, because it breaks more easily while warm. For serving after a meal, cut small slices and serve the cake with unsweetened coffee. Keep covered in the refrigerator for up to 3 days. For a smaller amount, halve everything and use an 18 cm pan; the cake contains gluten, dairy and eggs.

Frequently asked questions

Why did the cake layer sink after baking?

It may have been taken out too early, or the oven may have been opened during baking. Keep the door closed for the first 20 minutes.

Can I use gelatin without heating it?

No, the granules need to dissolve before they go into the yogurt cream. Once dissolved, let it cool a little without setting.

Why is the coffee cream soft when I spread it?

Mascarpone that is too warm makes it soft. Leave the cream in the refrigerator for another 20 minutes before spreading it over the cake layer.

Can I use ground coffee instead of instant coffee?

Ground coffee won't dissolve in the whipped cream and leaves particles in the cream. For this cake, use instant coffee, with the same number of sachets.