Victoria Sponge Cake With Coffee Cream

Afternoon Coffee can be a moment of sweet inspiration.

Icon - Inspiration - Level Icon - Inspiration - Alcohol Icon - Inspiration - Bite
Icon - Time 130 min Icon - Level Medium

Here is what you need

Ingredients

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6 capsules of Dharkan (6 x 40 ml)
  • 110 ml milk
  • 1 tbsp. liquid caramel

For the cake batter:
  • 5 eggs
  • 160 g sugar
  • 160 g plain flour
  • 50 g melted butter + 1 knob solid butter

For the cream:
  • 60 g hazelnuts
  • 50 g sugar
  • 250 g mascarpone
  • 50 g icing sugar.

For the syrup:
  • 150 ml cane syrup
  • 3 capsules of Dharkan (3 x 40 ml)
  • 100 ml whiskey
  • Whisk
  • Spatula
  • Cake pan
  • Pan
  • Oven
  • Glass

Materials

  • Whisk
  • Spatula
  • Cake pan
  • Pan
  • Oven
  • Glass

Let's make it!

  • Preheat oven to 180° C (350° F, gas mark 4).
  • Whisk the eggs and sugar until the mixture whitens.
  • Add the flour and melted butter, mix with a scraper spatula.
  • Pour into a buttered cake pan and bake for 30 minutes.
  • Toast the hazelnuts in a pan with the sugar and 2 tablespoons of water, let caramelise. Let cool to room temperature, then chop in a blender.
  • Mix the mascarpone, icing sugar and chopped hazelnuts with a whisk.
  • When the cake is cool, halve the cake horizontally, place the bottom half on a suitable dish.
  • Sprinkle with three-fourths of the cane syrup/
coffee/ whiskey syrup blend.
  • Spread the mascarpone cream on top.
  • Soak the inside of the other cake half with the remaining cane-syrup blend and place on top of the mascarpone cream.
  • Refrigerate at least 2 hours.
  • Serve with a Latte Macchiato made with a 40ml
  • Dharkan Espresso. In a glass, pour the liquid caramel syrup, frothed milk, then the coffee

Recommended Nespresso coffees

Picto - Capsule - Classic Original
Dharkan 11 Chart - Intensity
Dharkan 11 Chart - Intensity

Victoria Sponge Cake With Coffee Cream

  • Icon - Time 130 min
  • Icon - Level Medium

Materials

  • Whisk
  • Spatula
  • Cake pan
  • Pan
  • Oven
  • Glass

Recommended Nespresso coffees

Ingredients

6 capsules of Dharkan (6 x 40 ml)
  • 110 ml milk
  • 1 tbsp. liquid caramel

For the cake batter:
  • 5 eggs
  • 160 g sugar
  • 160 g plain flour
  • 50 g melted butter + 1 knob solid butter

For the cream:
  • 60 g hazelnuts
  • 50 g sugar
  • 250 g mascarpone
  • 50 g icing sugar.

For the syrup:
  • 150 ml cane syrup
  • 3 capsules of Dharkan (3 x 40 ml)
  • 100 ml whiskey

Inspirations

Icon - Inspiration - Level Icon - Inspiration - Alcohol Icon - Inspiration - Bite

Let's make it!

  • Preheat oven to 180° C (350° F, gas mark 4).
  • Whisk the eggs and sugar until the mixture whitens.
  • Add the flour and melted butter, mix with a scraper spatula.
  • Pour into a buttered cake pan and bake for 30 minutes.
  • Toast the hazelnuts in a pan with the sugar and 2 tablespoons of water, let caramelise. Let cool to room temperature, then chop in a blender.
  • Mix the mascarpone, icing sugar and chopped hazelnuts with a whisk.
  • When the cake is cool, halve the cake horizontally, place the bottom half on a suitable dish.
  • Sprinkle with three-fourths of the cane syrup/
coffee/ whiskey syrup blend.
  • Spread the mascarpone cream on top.
  • Soak the inside of the other cake half with the remaining cane-syrup blend and place on top of the mascarpone cream.
  • Refrigerate at least 2 hours.
  • Serve with a Latte Macchiato made with a 40ml
  • Dharkan Espresso. In a glass, pour the liquid caramel syrup, frothed milk, then the coffee

Enter your date of birth

Coffee and alcohol get along very well. However, to discover how, you need to be 18 or more

The abuse of alcohol is dangerous for your health. Consume with moderation.

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