INGREDIENTS:
Sponge:
-5 eggs
-125 grams of white flour
-125 grams of sugar
-2 sachets soluble coffee
-1 gram salt
Cream:
-500 grams of mascarpone
-1 sachet of vanilla sugar
-100 grams of sugar
-100 ml cream for whipped cream
Syrup:
-150 ml chilled coffee
decor:
-cocoa
INSTRUCTIONS:
↛
Separate the eggs carefully, and beat the egg whites hard with salt.
The yolks are mixed with sugar, at the end obtaining a light cream, fine and airy, much increased in volume.
Add the soluble coffee in the yolk cream and mix well.
The yolks thus prepared are gradually added to the beaten egg whites
At the end, add the flour, mixing everything with a spatula.
Place in a tray lined with paper and bake at 180 degrees for 30-35 minutes.
Cream:
We put the whipped cream in a bowl for the mixer together with the sugar and we mix it until the whipped cream is formed then we put a little bit of mascarpone and we mix well until we incorporate it on the whole final result is a fine cream.
We place the sponge, I divided the sponge in two , you can make only a sponge and cream on top.
I put the first sponge and a little bit of syrup and put a half of the cream on top after second sponge syrup and the last cream , pressed cocoa and refrigerate it for a few hours.
ENJOY😊!
Sponge:
-5 eggs
-125 grams of white flour
-125 grams of sugar
-2 sachets soluble coffee
-1 gram salt
Cream:
-500 grams of mascarpone
-1 sachet of vanilla sugar
-100 grams of sugar
-100 ml cream for whipped cream
Syrup:
-150 ml chilled coffee
decor:
-cocoa
INSTRUCTIONS:
↛
INGREDIENTS:
Sponge:
-5 eggs
-125 grams of white flour
-125 grams of sugar
-2 sachets soluble coffee
-1 gram salt
Cream:
-500 grams of mascarpone
-1 sachet of vanilla sugar
-100 grams of sugar
-100 ml cream for whipped cream
Syrup:
-150 ml chilled coffee
decor:
-cocoa
INSTRUCTIONS:
Sponge:
-5 eggs
-125 grams of white flour
-125 grams of sugar
-2 sachets soluble coffee
-1 gram salt
Cream:
-500 grams of mascarpone
-1 sachet of vanilla sugar
-100 grams of sugar
-100 ml cream for whipped cream
Syrup:
-150 ml chilled coffee
decor:
-cocoa
INSTRUCTIONS:
Separate the eggs carefully, and beat the egg whites hard with salt.
The yolks are mixed with sugar, at the end obtaining a light cream, fine and airy, much increased in volume.
Add the soluble coffee in the yolk cream and mix well.
The yolks thus prepared are gradually added to the beaten egg whites
At the end, add the flour, mixing everything with a spatula.
Place in a tray lined with paper and bake at 180 degrees for 30-35 minutes.
Cream:
We put the whipped cream in a bowl for the mixer together with the sugar and we mix it until the whipped cream is formed then we put a little bit of mascarpone and we mix well until we incorporate it on the whole final result is a fine cream.
We place the sponge, I divided the sponge in two , you can make only a sponge and cream on top.
I put the first sponge and a little bit of syrup and put a half of the cream on top after second sponge syrup and the last cream , pressed cocoa and refrigerate it for a few hours.
ENJOY😊!
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