Summary

Ingredients

• 250 ml coffee, cooked
• 3 teaspoon coffee powder, soluble (espresso)
• 3 tablespoon rum
• 250 g butter, soft
• 180 g cane suar, yellow
• 1 pinch (s) salt
• 5 egg (s), separated
• 300 grams flour
• 10 g cocoa powder, unsweetened
• 4 teaspoons baking powder
• 100 g nuts, round (your choice)
• 10 tablespoon liqueur (coffee liqueur)
• 6 tablespoon orange juice
• 1 teaspoon coffee powder, soluble (espresso)
• Cake icing (chocolate or coffee)
• Chocolate decor (mocha beans)

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Instructions

1. For the batter, mix the coffee, soluble espresso powder and rum together and allow to cool.
2. Mix the butter with 100 g sugar and salt in the food processor for at least 8 minutes until frothy. Then stir in the yolks one at a time. Mix the flour, cocoa, nuts and baking powder together, stir with the whisk (replaces sieving) and stir alternately with the coffee mixture into the foam mixture, but quickly and slowly with the machine.
3. Beat the egg white until stiff, add the remaining sugar spoon by spoon and whip until it is smeary, shiny snow. Quickly stir 1/3 of the snow into the flour mixture, just fold in the remaining 2/3 with a spatula.
4. Pour the dough into a greased tin (a good 2 liters) and bake at 165 ° for about 50 minutes.
5. Bring the coffee liqueur with orange juice and 1 teaspoon coffee powder to the boil once. Pierce the hot cake several times with a knitting needle and soak it with the mixture.
6. When cold, cover with cake icing and decorate with mocha beans.
7. Even if the cake is not soaked, it is juicy!