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For the base:

  • 5 eggs
  • 150 g sugar
  • 1 packet of vanilla sugar
  • 3 Tsp of hot water
  • 1 Tsp of instant coffee
  • 140 g flour
  • 3 Tsp of cocoa powder
  • 1 packet of baking powder


  • 2 packets of mascarpone
  • 2 packets of cream
  • 1 packet of vanilla sugar
  • 120 g powdered sugar
  • 8 sheets of gelatine
  • 100 ml of hot water
  • 3 to 4 Tsp of instant coffee


For the base:

● Add 3 tablespoons of hot water to a teaspoon of instant coffee and


● Beat the eggs with the dissolved coffee, sugar, vanilla sugar and a pinch of salt until creamy. This takes about 10 minutes. 

● Mix the flour, cocoa powder and baking powder together and carefully stir through a sieve into the cream. 

● Grease and flour a 26 cm baking pan. Then pour the dough into the pan, smooth it out and bake at 180°C or 350°F for about 30 - 35 minutes. Be sure to do the toothpick test, as every oven is different. 


●Soak the 7 sheets of gelatine in cold water. Dissolve the 100 ml. hot water with 3 to 4 teaspoons of instant coffee and allow to cool.

● Put 2 packets of mascarpone and the icing sugar in a bowl. Separately, beat the 2 packets of cream with vanilla sugar until stiff. 

● When the coffee has cooled, add it to the mascarpone cream and stir. Dissolve 2 to 3 teaspoons of the cream with the gelatine and add it back to the mascarpone cream. Mix well again.

● Finally, fold in the whipped cream. The cream is still very soft. Cut the sponge cake horizontally once. 

● Spread strawberry jam on the bottom layer and then place a baking ring around it. Now put some of the coffee cream on top and place the second layer on top. 

● Put the rest of the cream on top and spread cream all around the cake.


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