Cake Dough
1/2 cup (stick) of butter
8 eggs
2 cups (sticks) of all-purpose flour
1 teaspoon of salt
1 and 1/2 cups (sticks) of wheat flour
1 tablespoon of active dry yeast
Coffee Cream
1 tablespoon of instant coffee powder
500 ml of fresh heavy cream
9 tablespoons of all-purpose flour
1/2 cup (stick) of coffee or conhaque liqueur
Shaved chocolate for decoration
Cake Dough
1/2 cup (stick) of butter
8 eggs
2 cups (sticks) of all-purpose flour
1 teaspoon of salt
1 and 1/2 cups (sticks) of wheat flour
1 tablespoon of active dry yeast
Coffee Cream
1 tablespoon of instant coffee powder
500 ml of fresh heavy cream
9 tablespoons of all-purpose flour
1/2 cup (stick) of coffee or conhaque liqueur
Shaved chocolate for decoration
Melt the butter and let it cool down
Beat the eggs, flour, and salt in a bowl until smooth
Place the bowl over hot water and continue beating until the cream thickens
Remove from heat and beat until cooled completely
Add the wheat flour, yeast, and melted butter
Mix gently with a wooden spoon
Pour the batter into a greased and floured cake pan and bake in a medium preheated oven
Filling: dissolve the instant coffee powder in a little heavy cream
Beat the remaining heavy cream until it forms stiff peaks, then add the dissolved coffee and flour
Mix until smooth
Divide the cake in half, moisten both halves with liqueur, and spread a little of the coffee cream
Cover the entire cake with the remaining coffee cream and decorate with shaved chocolate
Serve chilled.
