← All recipes

🥤 Cappuccino Cake for Coffee Breaks

685 kcal · 30 min · 4 servings

Cappuccino Cake for Coffee Breaks Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Beat the egg yolks with 75 grams of sugar and vanilla sugar for about 7 minutes until light and creamy.
  2. 2. Beat the egg whites with the remaining sugar until very stiff.
  3. 3. Mix the hazelnuts with baking powder and flour.
  4. 4. Add this nut mixture along with the stiff egg whites to the yolk mixture.
  5. 5. Gently fold everything in.
  6. 6. Cut a piece of baking paper to size.
  7. 7. Tuck it between the base and the side of the springform pan so that only the base is covered.
  8. 8. Pour the batter into the pan.
  9. 9. Bake it in the lower half of the preheated oven at 175 degrees Celsius for about 50 to 60 minutes.
  10. 10. Perform the skewer test: Insert a wooden skewer into the center.
  11. 11. If the skewer comes out clean, the cake is done.
  12. 12. Remove the cake from the pan.
  13. 13. Let it cool.
  14. 14. Cut off the top third of the cake.
  15. 15. Crumble the cut-off part finely.
  16. 16. Place this crumb ring around the bottom part of the cake.
  17. 17. Leave a narrow gap while doing so.
  18. 18. Beat the cream with cream stabilizer (an additive to stabilize whipped cream) and 1 tablespoon of sugar until stiff.
  19. 19. Stir the quark smoothly with the cappuccino powder.
  20. 20. Season the quark mixture with sugar.
  21. 21. Fold the whipped cream into the quark mixture.
  22. 22. Spread this filling over the cake base.
  23. 23. Push the mixture slightly down at the edges.
  24. 24. Chill the cake for at least 4 hours.
  25. 25. Then carefully remove the crumb ring.
  26. 26. Decorate the surface and the edge of the cake with the remaining biscuit crumbs.
  27. 27. Dust the cake lightly with cocoa powder before serving.

Nutrition per serving