Name: Amazing coffee pastry with cream – rich coffee, delicate cream and chocolate glaze
Prep time: 60 min
Cook time: 60 min
Total time: 60 min
Yield: 24
Ingredients: 6 egg yolks; 250 g granulated sugar; 3 tablespoons water; 1 cup (approx. 120 ml) vegetable oil; 100 g all-purpose flour; 2 tablespoons cornstarch; 1 packet (12 g) baking powder; 2 tablespoons good-quality cocoa; 6 egg whites; 400–500 ml strong, freshly brewed black coffee; 2 tablespoons plain flour; 200 ml milk; 4 egg yolks; 4 tablespoons powdered sugar; 1 packet (10 g) vanilla sugar; 250 g softened butter; 4 egg whites; 250 g granulated sugar; ½ cup (120 ml) water; 100 g chocolate (dark or milk); ½ cup (120 ml) oil

Preparation procedure

Preparation of the cocoa batter Beat the yolks with the sugar until a fluffy foam. Gradually fold in the water and oil. Mix the flour with the cornstarch, baking powder and cocoa, sift and gently incorporate into the yolk mixture. Finally, carefully fold the beaten egg whites into the batter.
Baking the base Spread the batter evenly on a baking tray lined with parchment paper (30 × 40 cm). Bake in a preheated oven at 180 °C for about 20–25 minutes. Divide the cooled base into two parts.
Coffee soaking Prick the bottom part of the base with a fork and pour the hot coffee evenly over it. Let it soak for a moment.
Preparation of the vanilla cream In a small saucepan, mix the plain flour and vanilla pudding powder(s) with a small amount of milk; bring the remaining milk to a boil with a pinch of sugar. Stir in the pudding mixture and cook for 2 minutes until thickened. Let it cool slightly to lukewarm and beat in the softened butter in portions until smooth.
Preparation of the egg white filling In a small saucepan, heat the water with the sugar to 115 °C (soft-ball stage). Whisk the egg whites until stiff peaks form and, while continuously whisking, slowly pour in the hot sugar syrup. Whisk until a glossy, firm meringue forms.
Layering the dessert Spread the vanilla cream on the coffee-soaked bottom base, then top with the second part of the batter. Spread the egg white filling over the layer of batter and smooth with a spatula.
Preparation of the chocolate glaze Break the chocolate into pieces and melt it together with the oil in a bain-marie or in the microwave at low power. Pour the glaze over the surface of the cake and spread evenly.
Cooling Let the dessert rest in the refrigerator for at least 4 hours, ideally overnight, so all the layers set and the flavors meld.
Cutting and serving Using a sharp knife, cut into 24 pieces. Serve chilled, optionally garnished with coffee beans or chocolate shavings.

Total preparation time and number of servings

Active preparation: 60 min
Baking: 25 min
Cooling: min. 4 h
Total: approx. 5 h
Number of servings: 24 slices

Conclusion

This coffee pastry with cream offers rich layers of contrasting flavors: delicate cream, pronounced coffee and silky egg white, all under a chocolate sheen. Although preparation requires care, the result is excellent and will charm guests and family alike. Try this dessert as the centerpiece of an afternoon coffee or a festive table and enjoy the luxurious combination of textures and aromas.

Amazing coffee pastry with cream – rich coffee, delicate cream and chocolate glaze

For 24 portions

Ingredients

For the cocoa batter:

For the coffee soaking layer:

For the vanilla cream:

For the egg white filling:

For the chocolate glaze:

Preparation procedure

Total preparation time and number of servings

Conclusion

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