Coffee Cake with Coffee Cream Filling (Chiffon Moka Cake)

Name: Coffee Cake with Coffee Cream Filling
Ingredients: 6 eggs; 200g of sugar; 180g of cornstarch; 100g of butter or margarine; 1 tablespoon of finely ground almonds and no pits; whipped cream; For the coffee cream:; 200g of butter or margarine; 200g of sugar; 2 tablespoons of strong brewed coffee

1
6 eggs
2
200g of sugar
3
180g of cornstarch
4
100g of butter or margarine
5
1 tablespoon of finely ground almonds and no pits
6
whipped cream
7
For the coffee cream:
8
200g of butter or margarine
9
200g of sugar
10
2 tablespoons of strong brewed coffee

Ingredients

1
6 eggs
2
200g of sugar
3
180g of cornstarch
4
100g of butter or margarine
5
1 tablespoon of finely ground almonds and no pits
6
whipped cream
7
For the coffee cream:
8
200g of butter or margarine
9
200g of sugar
10
2 tablespoons of strong brewed coffee

Directions

1
Cake: Beat the eggs and sugar until stiff and well combined
2
Beat the egg whites until very stiff and fold them into the previous mixture with care
3
Add the cornstarch and melted butter or margarine, stirring slowly
4
Pour the batter into a greased and floured cake pan
5
Bake in a moderate oven for about 30 minutes
6
Coffee cream: Beat the butter or margarine until smooth and creamy
7
Add the brewed coffee, mixing well to combine
8
Cut the chiffon cake in half and fill with this cream
9
Use the remaining cream to cover the entire cake and garnish with whipped cream.