Servings:
8
Prep time:
30
Cooking time:
50
INGREDIENTS
INSTRUCTIONS
- Beat well 4 yolks and 1 egg with the honey and the coffee in a suitable container for the following cooking in a water bath. Then arrange this container in a larger pot containing already hot water. Cook the cream in a double boiler over low heat, stirring constantly but do not bring to a boil. To understand when it is ready, dip a spoon into the cream and check that a consistent veil remains attached without slipping. Remove from heat, stir in the butter and continue stirring until completely amalgamated. Let cool.
- Whip the 4 egg whites with the remaining sugar until stiff with an electric whisk .
- Work the coffee cream, always with the same whip, until it becomes foamy but consistent. Add half of the egg whites and mix gently with a spatula. Stir in the sifted flour and mix in gently the rest of the egg whites.
- Pour the mixture into a ring mold of 24-25 cm already greased and sprinkled with semolina. Place the mold in a larger pan filled to at least a third with water.
- Bake the cake in a water bath in oven at 180 ° C for 30-35 minutes. Remove from the oven and let rest the pancaffè for at least 30 minutes at room temperature. Take out of the mold, let finish to cool and sprinkle with powdered sugar. If you like, you can add to the dough 40 g of finely chopped candied orange peel.
