A delicious cake, not very sweet, prepared with a sweetener (but you can also use sugar), perfect for these cold autumn days and more! We like it a lot, because we love the aroma of coffee!
For the countertop:
- 6 eggs
- 5 tablespoons sweetener powder (I used Green Sugar )
- 4 tablespoons oil
- 2 tablespoons carrot powder (or cocoa)
- 5 tablespoons flour
- 1 teaspoon baking powder
- 1 teaspoon vanilla
- a pinch of salt
- 2 tablespoons lemon juice
For coffee cream:
- 300 ml milk
- 100 ml espresso
- 4 tablespoons sweetener powder
- 4 tablespoons starch
- 1 plic ness
- 250 gr mascarpone
- rum-flavored syrup, for syrup (prepared from water, sweetener and rum essence)
Method of preparation:
Separate the eggs.
Mix the egg whites with a pinch of salt until they become foamy.
Gradually add the sweetener, mix until the foam becomes shiny, then add the lemon juice.
Add the vanilla, oil, baking powder and mix.
Incorporate the rascove powder with a spatula, then the sifted flour, gradually.
Rotate lightly with a spatula.
Wallpaper a large tray with baking paper, pour the top and level it.
Put the top in the hot oven at 170 degrees for 15 minutes.
When it is ready, take it out of the oven, let it cool.
Cut 3 equal strips in width.
Put the ness in the hot espresso cup and stir until it dissolves.
Put the milk, coffee and mix in a bowl.
Add the starch, swirl until dissolved, then transfer the pan to the heat.
Stir continuously with a whisk until the cream thickens like a pudding.
When it's ready, set it aside.
Cover with foil and let it cool.
Mix the cold cream lightly, then add the mascarpone and mix until the cream becomes frothy.
Put 2-3 tablespoons of cream aside.
Syrup the first strip of countertop, put half of the cream and level.
Place the second strip of top, in syrup, the rest of the cream and the last strip of top in syrup.
Let the cake cool for 2-3 hours.
Take it out after this time and portion it.
Powder it with cocoa, and from the stopped cream you make some moats with a pos.