Summary

Ingredients

• 1 cake base (sponge cake)
• 500 g sour cream
• 1 cup coffee (espresso), strong, small
• 1 egg yolk
• 4 tablespoon sugar
• 3 tablespoon cocoa powder
• 3 tablespoon amaretto

Print Recipe Pin Recipe

Instructions

1. Place the cake base on a plate and drizzle the espresso over it. Mix the sour cream, sugar, egg yolk and the almond liqueur to a creamy mixture. Pour this over the cake. Place in the refrigerator until set (30-60 minutes).
2. Dust with the cocoa thickly before serving.
3. Tip: Use mascarpone or cream cheese instead of sour cream.