Milk and Coffee Flavoured Cake

Ingredients for cooking
  • 260 gr flour
  • 30 gr potato starch
  • 5 eggs
  • 300 gr sugar
  • 80 gr Trevalli whole milk
  • 8 gr baking powder
  • 8 gr lyophilized (instant) coffee
  • 1 pinch of salt
  • Chocolate topping
  • Hoplà Aerosol Cream q.s.

In a saucepan, lightly heat the Trevalli whole milk with the lyophilized coffee. Let it chill at room temperature.

With an electric whipper whip the eggs with the sugar, until you have a foamy and smooth mixture. Sieve the flour and add it in the mixture together with baking powder and salt, mixing accurately bottom-up. Pour in gradually and alternately the coffee and the Trevalli whole milk. Pour the batter in a buttered and floured mould and bake at 170° for 30 minutes. Remove from the mould and let it chill.

Decoration: cut the cake into squares and decorate them with a squirt of Hoplà Aerosol Cream and the chocolate topping.

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