An unpretentious little marbled but so good and even super good with half vanilla and half coffee taste. The texture is soft as I like in a cake.
I say try it is to adopt it and it’s yours now
- For 4 people
- Preparation: 20 min
- Cooking: 50 min
– 3 eggs
– 160 g of sugar
– 160 g of melted and cooled soft butter
– 12 cl of liquid cream
– 280 g of flour
– 1 teaspoon of baking powder
– 1/2 teaspoon liquid vanilla
– 2 teaspoons of instant coffee
– 1 teaspoon of cold water
– Fondant pastry chef Cerfdellier (optional)
Preheat the oven to 180 ° C.
In a small bowl, dilute instant coffee with a spoon of water.
In a pot, whisk together the eggs and sugar until you get a creamy mixture.
Add the melted butter then a little whip, then add the liquid cream, mix well then gradually incorporate the dry ingredients (flour and yeast). Combine it all.
Divide your cake dough into 2 parts.
Add the liquid vanilla in the first part then mix.
Add the coffee in the second part and mix.
Pour a third of the white dough into your buttered and floured cake pan and smooth the surface.
Add half the dough to the coffee and smooth the surface.
Again add a third of the white paste and smooth the surface.
Add the second half of the dough to the coffee and smooth the surface.
Finish with the rest of the white paste and smooth the surface.
Bake for about 45 to 50 minutes. check the cooking of the cake by inserting the blade of a knife in the heart of the cake, it should become dry.
Let cool then unmold the cake.
Let the coffee fondant cool down according to the instructions.
Pour the frosting over the cake. Let set then taste.