Plum Cake Al Cappuccino
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 50 mins |
| Total Time | 1 hr 10 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 125 g butter, melted
- 200 g powdered suar
- 200 g flour
- 150 g ricotta
- 2 egg (s), separated
- 2 teaspoons baking soda
- 1 cup espresso, small
- 2 teaspoons cocoa powder
- 25 g Baileys Irish Cream
- 1 pinch (s) salt
Print Recipe
Pin Recipe Instructions
- Separate the eggs. Beat the egg whites with a pinch of salt to form firm snow. At the end of the process, withhold some of the powdered sugar.
- Beat the yolks with the rest of the sugar, mix in the ricotta and the lukewarm, melted butter. Gradually fold in the flour sifted with the baking powder and separate the dough into two parts.
- Mix half of the dough with the espresso and cocoa, the other half with the Baileys. Now lift half of the egg whites under each of the two masses.
- Butter and flour a loaf pan (24 cm) and pour in the dough. Bake in the preheated oven at 180 ° top / bottom heat on the bottom rack for 50 minutes.
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