Coffee Mascarpone Cake

For the coffee mascarpone cake, beat the egg whites until stiff. Beat the egg yolks, instant coffee, powdered sugar and vanilla sugar until foamy.

Sift flour with baking powder and stir into the yolk mixture with the beaten egg whites. Pour the batter into a flower mold (or cake pan) and bake at 180 degrees for about 25 minutes.

For the dark cream, mix some milk with dissolving coffee, cocoa powder, powdered sugar, vanilla sugar and custard powder. Bring the rest of the milk to the boil, boil in the stirred custard powder and simmer briefly.

Pour the pudding into a bowl and stir in the gelatin as directed. When the pudding has cooled, stir in the mascarpone. Finally, fold in the whipped cream.

Turn cake upside down with flower border (or cake ring) and spread the dark cream and chill for a few hours.

For the light cream, mix milk, powdered sugar, mascarpone and bourbon vanilla sugar. Dissolve the gelatine in a little hot water according to the instructions and add to the milk mixture.

When the mixture starts to rise, stir in the whipped cream. Spread the light cream on the cake and refrigerate overnight.

Set aside some of the cream for decoration. Remove the edge of the cake and sprinkle with cocoa powder, place dots of cream on top and decorate with mocha beans.

Preparation Tip:

If children are eating with you, simply use decaffeinated coffee for the coffee mascarpone cake.

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