Cappuccino cake is easy to prepare. A perfect dessert for any occasion. I can’t wait to prepare a cappuccino cake together. I know, you’re already dreaming about the winter holidays with the smell of oranges and cinnamon. Or maybe you’re thinking of a Viennese cappuccino that you enjoyed on your last holiday in Austria at Café Central. The winter holidays are coming up and in a few days we go to the “Tourism Fair”, where we can choose our much-desired holiday. Until then, I suggest we have a perfect evening at our house, or why not, a relaxing afternoon with friends with a cappuccino cake.
Ingredients for cappuccino cake (for 12 servings)
- 2250 grams soft butter
- 250 grams brown sugar (plus 2-3 tablespoons)
- 300 grams flour that grows alone
- 4 beaten eggs
- 50 grams chopped hazelnuts
- 200 ml strong, cold coffee
For the cream: 500 grams mascarpone, 2 tablespoons brown sugar, cappuccino powder for decoration.
We heat the oven in the 4th step (180 degrees Celsius). Grease two trays with butter with a diameter of 20 cm and put baking paper on each. Beat the butter and sugar with a blender until you get a very soft white cream. Add the flour, eggs and continue mixing. Add the crushed hazelnuts and half the amount of coffee. Put the mixture in the trays and place it in the oven for 30 minutes until it grows and turns golden.
Leave the tops in trays for 5 minutes to cool down. Then we take them out on the table. Sweeten the remaining coffee with sugar and place about 4 tablespoons over the baked tops. I was letting them cool down completely.
We’re making the cream. Put the mascarpone cream in a bowl and mix with the remaining coffee and sugar until you get a soft cream. We use a little cream to glue the tops together, then with a knife we spread over the remaining cream. Decorate with cappuccino powder and we can refrigerate for 2-3 days.