Ingredients
- 3 egg yolks
- 3 egg whites
- 2 batches of cream-cheese fros
- 350 gr confectioners sugar
- 250 gr all purpose flour
- 220 gr brown sugar
- 200 gr granulated sugar
- 120 gr strong coffee
- 120 ml sour cream
- 110 gr butter
- 85 ml cream cheese
- 28 gr cocoa
- 28 gr butter
- 5 gr baking soda
- 2 gr vanilla flavoring
Gradually add coffee to cocoa, stirring constantly; let stand until cool. Cream butter and sugars until light and fluffy. Add egg yolks; beat until batter is thick. Add coffee-and-cocoa mixture. Disolve soda in cream. Add alternately to sugar mixture with flour; beat well after each addition. Fold in egg whites. Pour batter into two wellgreased and floured 23 cm cake pans. Bake in 180ºC oven 35 40 minutes or until done. Remove from pans and cool. Prepare frosting as directed. Spread between cake layers; stack layers. Spread over sides and top of cake. Score top of cake to indicate serving pieces. Using a ribbon edge piping tip and frosting filled pastry bag, form a flower on each serving piece. CREAM CHEESE FROSTING: Beat cream cheese, butter, and vanilla until smooth. Gradually add sugar; beat until fluffy. Yields 1 cup.
