🍰 Coffee Biscuit Cake with Egg Liqueur Cream

Name: Coffee Biscuit Cake with Egg Liqueur Cream
Total time: 30 min
Yield: 4 servings
Ingredients: 3 tsp instant coffee powder; 5 eggs; 120 g raw cane sugar; 170 g wheat flour Type 1050; 1 tsp baking powder; salt; 6 sheets white gelatin; 120 g small organic orange (1 small organic orange); 3 egg yolks; 300 ml egg liqueur; 300 g low-fat quark; 150 ml whipping cream; 1 tsp powdered sugar from raw cane sugar; 1 pinch cocoa powder

284 kcal · 30 min · 4 servings

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Ingredients

3 tsp instant coffee powder
5 eggs
120 g raw cane sugar
170 g wheat flour Type 1050
1 tsp baking powder
salt
6 sheets white gelatin
120 g small organic orange (1 small organic orange)
3 egg yolks
300 ml egg liqueur
300 g low-fat quark
150 ml whipping cream
1 tsp powdered sugar from raw cane sugar
1 pinch cocoa powder

Instructions

1. Line the bottom of a springform pan (24–26 cm diameter) with baking paper.
2. Dissolve coffee powder in 3 tablespoons of very hot water.
3. Separate 5 eggs and place the egg yolks in a mixing bowl.
4. Add the dissolved coffee mixture and the sugar to the egg yolks.
5. Whip the mixture with a hand mixer until it forms a thick cream.
6. Mix flour and baking powder in a separate bowl.
7. Sift the flour mixture over the egg yolk cream.
8. Place the egg whites in a clean bowl and add 1 pinch of salt.
9. Whip the egg whites with the hand mixer until stiff.
10. Take one third of the egg whites and gently fold them into the flour mixture with a wooden spoon.
11. Add the remaining egg whites and gently fold them in as well.
12. Pour the batter into the prepared pan and smooth the surface.
13. Bake the biscuit in a preheated oven at 180 °C (convection 160 °C, gas mark 2–3) for 30–35 minutes.
14. Remove the biscuit from the oven and let it cool for a short time.
15. Release the biscuit from the pan and turn it out onto a wire rack.
16. Remove the baking paper and let the base cool completely.
17. Soak gelatin in cold water for 10 minutes.
18. Rinse an orange with hot water and dry it.
19. Grate the orange peel finely.
20. Halve the orange and squeeze out the juice.
21. Separate 3 more eggs and place the egg yolks in a metal bowl.
22. Stir in about 1 teaspoon of orange peel, 3 tablespoons of orange juice, and egg liqueur into the egg yolks.
23. Place the bowl over a pot of hot water (bain-marie).
24. Heat the mixture while stirring constantly with a whisk until it becomes creamy.
25. Remove the bowl from the water bath.
26. Squeeze out the gelatin and stir it into the hot cream until it dissolves.
27. Let the cream cool for about 5 minutes.
28. Stir quark (curd cheese) into the cream.
29. Place the mixture in the refrigerator for 30–40 minutes until it thickens slightly.
30. Whip cream until stiff.
31. Fold the whipped cream into the egg liqueur cream gradually using a rubber spatula.
32. Slice the biscuit base horizontally into two halves.
33. Place the bottom half back into the springform pan.
34. Spread half of the egg liqueur cream over the bottom half.
35. Place the top biscuit half on top and press it down slightly.
36. Spread the remaining cream on top and smooth it out.
37. Place the cake in the refrigerator for at least 4 hours.
38. Carefully release the cake from the sides with a sharp knife before serving.
39. Remove the cake from the pan.
40. Mix powdered sugar and cocoa powder in a cup.
41. Dust the cake with the mixture using a tea strainer.

Nutrition per serving

kcal: 284
Protein: 11 g · Fett/Fat: 10 g · Carbs: 30 g