Zutaten für Instant Coffee Cake
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Zubereitung von Instant Coffee Cake
- In a large bowl, combine 4 cups all-purpose flour, 4 large egg yolks, 1 cup (2 sticks) softened margarine, 2 teaspoons active dry yeast, 1 cup warm water, and ½ cup granulated sugar. Knead until a smooth dough forms.
- Divide the dough into 3 equal parts. On lightly floured parchment paper, roll each portion into a rectangle large enough to fit your baking tray.
- In a clean, grease-free bowl, beat 4 large egg whites with an electric mixer until stiff peaks form.
- Gradually add 1 ½ cups granulated sugar to the egg whites, beating until glossy and stiff peaks form again.
- With the mixer running on low speed, gradually add 2 tablespoons instant coffee granules to the meringue.
- Spread half of the coffee meringue over the first layer of dough on the baking tray. Top with the second layer of dough, spread the remaining meringue over it, and cover with the final layer of dough.
- Bake at 163°C (325°F) for 30-35 minutes, or until golden brown. Let cool completely before dusting with powdered sugar and cutting into small rectangular pieces.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
32g
Fat
7g
Carbs
5g
