Coffee dessert

1. Preparation of sponge pastry

egg yolk 4 pcs • sugar granulated 5 oz (140 g) • sunflower oil 2 tbsp • water 3.25 tbsp (50 ml) • cocoa powder 2 tbsp • flour medium 3.5 oz (100 g) • baking powder for gingerbread 0.25 oz (10 g) • egg white 4 pcs • ground coffee 1 tbsp

Beat egg yolks with sugar into a foam, gradually add oil, warm water, cocoa powder, coffee, flour with baking powder and at the end carefully blend egg whites foam in.

2. Baking

Pour the dough on baking tin (cca 30x25 cm) with parchment paper. Bake for about 20 minutes at 340°F (170°C).

3. Preparation of the coffee cream

semi skimmed milk 1,5% 2.1 cup (500 ml) • butterscotch pudding - powder 2 oz (60 g) • coffee instant 1 tbsp

At first cook pudding: pour off a little milk in the bowl (start to cook the rest), stir in caramel pudding powder and instant coffee. Pour it into the boiling milk and cook dense gruel. Stir occasionally to cool it.

4. 

unsalted butter 7 oz (200 g) • powdered sugar 3.25 oz (90 g)

Gradually blend the cool pudding to the softened butter, add sugar and whisk smooth cream.

5. Preparation of the whipped cream

whipping cream (30-33% fat) 1.1 cup (250 ml) • vanilla sugar 0.25 oz (10 g) • cream stabilizer 0.25 oz (5 g)

Beat with mixer cream with vanilla sugar and stabilizer until stiff.

6. Filling and decorating

Spread coffee cream over the cooled layer and flatten.

7. 

Spread whipped cream over the cream and use a fork to create decorative lines. Sprinkle with cocoa powder, coffee or grated chocolate. Let the dessert cool well, cut into cubes and serve.