Steps for the coffee cake with cream and Nutella

• To make this delicious coffee cake with cream and Nutella, first prepare the coffee sponge cake. Beat the eggs, granulated sugar, and vanilla extract in a bowl with the help of electric whisks for 10 minutes. They should be fluffy and pale. Add the coffee, sunflower oil slowly, and continue to mix, then add the milk. Sift the flour, salt, and unsweetened cocoa and add them to the mixture, mixing carefully. Finally, add the baking powder and combine everything. Grease and flour a 20 cm (8-inch) round pan and pour the mixture in. Bake in a preheated static oven at 356°F for about 35 minutes, checking with a toothpick. Turn off, remove from oven, and let cool.

  

• In a bowl, whip the cold mascarpone, cold cream from the fridge, and instant coffee with electric whisks until you get a frothy mixture. I used already sweetened cream, but if you want to use fresh liquid cream, just add 2 1/2 tbsp of powdered sugar. Then place in a pastry bag and refrigerate.

  

• Cut the sponge cake into 3 layers. Place the first layer on a serving plate and fill with a layer of coffee cream. Add Nutella in the center and seal with a layer of coffee filling. Proceed with the second sponge cake layer, repeating the previous step, and finally close with the last sponge cake layer. Cover the entire cake with the remaining coffee cream and refrigerate to set for 3-4 hours. The leftover filling should be kept in the fridge for the final step, which is decoration.

  

• After the resting time in the fridge, take the cake and decorate the surface with a grid of Nutella previously placed in a piping bag and dollops of coffee cream and coffee beans. And here it is ready. I hope you enjoy my latest recipe, see you next time friends.

  
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