Ingredients:
For the cake:
4 eggs
150g sugar
150g flour
1 teaspoon baking powder
2 tablespoons of instant coffee dissolved in 2 tablespoons of hot water
For the coffee cream:
200ml whipping cream
2 tablespoons instant coffee
2 tablespoons of sugar
Instructions:
Preheat the oven to 180°C and grease a cake tin.
In a large bowl, beat the eggs with the sugar until they are foamy and have doubled in volume.
Add the soluble coffee dissolved in hot water to the egg and sugar mixture, and mix well.
Sift the flour and baking powder over the egg and coffee mixture, and mix gently until well incorporated.
Pour the batter into the prepared pan and spread it evenly.
Bake for about 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
While the cake is cooling, prepare the coffee cream. In a bowl, beat the cream with the instant coffee and sugar until stiff.
Once the cake is completely cool, cut it in half horizontally to make two layers.
Spread half of the coffee cream on one of the cake layers.
Place the other layer of cake on top and cover the entire cake with the rest of the coffee cream.
You can decorate the cake with coffee beans or sprinkle some cocoa powder on top if you wish.
Refrigerate the cake for at least an hour before serving to allow the coffee cream to set.
Enjoy this delicious coffee cream cake with your friends and family!
I hope you find this recipe delicious. Enjoy!