Cappuccino Cake
Time
35 minutes
Full Steam
Difficulty
Easy
Servings
Chef’s Tip
Ingredients
Mixture
100g softened butter
90g sugar
2 egg yolks
The seeds of one vanilla pod
2 tbsp. instant coffee (dissolved in 50 ml hot water)
2 egg whites
50g flour
50g cornflour
½ tsp. baking powder
Sauce
250ml orange juice
50g sugar
1 pinch of cinnamon
20ml orange liqueur
Equipment
6 small soufflé dishes
buttered whipped cream to serve
Steps
1.
Preheat the oven to 180°C on the Quarter Steam + Heat function.
2.
Cream together butter, sugar, egg yolks, the seeds of one vanilla pod and then mix in the dissolved coffee.
3.
Beat egg whites.
4.
Sieve flour, corn flour and baking powder, add to the mixture in layers with the egg whites and then fold in.
5.
Put the mixture into small dishes greased with butter.
6.
Add 500ml of water to the drawer and cook for 35 minutes.
7.
After baking: Place orange juice, sugar, cinnamon and orange liqueur into a saucepan and reduce until the sauce is syrupy.
8.
Turn warm cakes out onto a dessert plate and decorate with sauce and whipped cream.