Victoria Sponge Cake With Coffee Cream
Afternoon Coffee can be a moment of sweet inspiration.
130 min
Medium
Here is what you need
Ingredients
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6 capsules of Dharkan (6 x 40 ml)
For the cake batter:
For the cream:
For the syrup:
- 110 ml milk
- 1 tbsp. liquid caramel
For the cake batter:
- 5 eggs
- 160 g sugar
- 160 g plain flour
- 50 g melted butter + 1 knob solid butter
For the cream:
- 60 g hazelnuts
- 50 g sugar
- 250 g mascarpone
- 50 g icing sugar.
For the syrup:
- 150 ml cane syrup
- 3 capsules of Dharkan (3 x 40 ml)
- 100 ml whiskey
- Whisk
- Spatula
- Cake pan
- Pan
- Oven
- Glass
Materials
- Whisk
- Spatula
- Cake pan
- Pan
- Oven
- Glass
How to make !
- Preheat oven to 180° C (350° F, gas mark 4).
- Whisk the eggs and sugar until the mixture whitens.
- Add the flour and melted butter, mix with a scraper spatula.
- Pour into a buttered cake pan and bake for 30 minutes.
- Toast the hazelnuts in a pan with the sugar and 2 tablespoons of water, let caramelise. Let cool to room temperature, then chop in a blender.
- Mix the mascarpone, icing sugar and chopped hazelnuts with a whisk.
- When the cake is cool, halve the cake horizontally, place the bottom half on a suitable dish.
- Sprinkle with three-fourths of the cane syrup/
- Spread the mascarpone cream on top.
- Soak the inside of the other cake half with the remaining cane-syrup blend and place on top of the mascarpone cream.
- Refrigerate at least 2 hours.
- Serve with a Latte Macchiato made with a 40ml
- Dharkan Espresso. In a glass, pour the liquid caramel syrup, frothed milk, then the coffee
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Victoria Sponge Cake With Coffee Cream
- 130 min
- Medium
Materials
- Whisk
- Spatula
- Cake pan
- Pan
- Oven
- Glass
Recommended Nespresso coffees
Ingredients
6 capsules of Dharkan (6 x 40 ml)- 110 ml milk
- 1 tbsp. liquid caramel
For the cake batter:
- 5 eggs
- 160 g sugar
- 160 g plain flour
- 50 g melted butter + 1 knob solid butter
For the cream:
- 60 g hazelnuts
- 50 g sugar
- 250 g mascarpone
- 50 g icing sugar.
For the syrup:
- 150 ml cane syrup
- 3 capsules of Dharkan (3 x 40 ml)
- 100 ml whiskey
Inspirations
How to make !
- Preheat oven to 180° C (350° F, gas mark 4).
- Whisk the eggs and sugar until the mixture whitens.
- Add the flour and melted butter, mix with a scraper spatula.
- Pour into a buttered cake pan and bake for 30 minutes.
- Toast the hazelnuts in a pan with the sugar and 2 tablespoons of water, let caramelise. Let cool to room temperature, then chop in a blender.
- Mix the mascarpone, icing sugar and chopped hazelnuts with a whisk.
- When the cake is cool, halve the cake horizontally, place the bottom half on a suitable dish.
- Sprinkle with three-fourths of the cane syrup/
- Spread the mascarpone cream on top.
- Soak the inside of the other cake half with the remaining cane-syrup blend and place on top of the mascarpone cream.
- Refrigerate at least 2 hours.
- Serve with a Latte Macchiato made with a 40ml
- Dharkan Espresso. In a glass, pour the liquid caramel syrup, frothed milk, then the coffee