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coffee cake

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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings: 8 person
Ingredients Method

Ingredients
  

for the dough
  • 150 g butter softened
  • 200 g sugar
  • 120 g flour 00
  • 1 small bag vanyllina Vanillina Paneangeli
  • 80 g Potato starch Potato starch Paneangeli
  • 1 coup coffee narrow
  • 4 Eggs
  • 1 small bag yeast for desserts Yeast bread of angels
for the icing
  • 2 pack sizes Icing sugar Sugar at the Velo Paneangeli
  • 5 spoons water hot
  • 25 g Bitter cocoa Bitter Cocoa Paneangeli
to decorate
  • Beans of coffee q.b

Method
 

  1. In a bowl we mix with the electric whisk the soft butter and sugar.
  2. Add the flour a little at a time, continuing to stir.
  3. Let's add a sachet of Vanillina PANEANGELI and the Potato Sauce and mix.
  4. Add a tight cup of coffee.
  5. We put 4 eggs, adding and incorporating one egg at a time
  6. Finally we join a bag of Yeast Pane degli Angeli.
  7. We pour the dough obtained in a 24 cm diameter hinge baking sheet, buttered and floured and with a disc of parchment paper on the bottom. We cook in preheated oven ventilated at 170 degrees C for about 40 minutes
  8. Once cooled, we remove the cake from the mold and put it upside down on a serving plate
  9. We prepare the cover glaze: in a bowl mix 250 g of BLACK REDACY, 25 g of zucchini cocoa and 5 tablespoons of boiling water. We mix the ingredients well until we get a homogeneous and smooth icing.
  10. We pour the chocolate frosting on the cake and cover it well, even along the edges.
  11. We put the cake in the fridge for a few minutes to solidify the icing and finally decorate with coffee beans.
  12. Here's our delicious coffee cake ready!