I LOVE my morning coffee. It's a ritual, it's a religion, it's a sacred rite and communion.
And I love coming up with ideas for the small sweets I eat with my coffee, while doing my Duolingo exercises and reading my German book, all part of my morning routine.
Our dessert with the morning coffee today was a spongy cake with jam filling and custard coating - a perfect combination of textures and sweetness. The 40 g of sugar in the batter makes it very lightly sweet, almost neutral, the jam filling gives a sudden spike of sugary strawberry taste on some bites and the creamy custard with grated bitter chocolate on top smooths the texture and enhances the moisture of the bite.
Ingredients for the cake base:- 1 egg
- 30 g sugar + 10 g vanilla sugar + a pinch of salt
- 100 g yogurt
- 35 g sunflower oil
- 100 g flour
- 5 g baking powder
Mix the batter, pour in a baking form and bake for 25 min in a preheated oven at 200C. Use an apple corer to form holes in the baked cake. Put the extracted cores of cake aside to be turned into crumbles later. Fill the holes with jam.
Ingredients for the custard:
- 1 egg
- 40 g sugar
- 30 g flour
- 300 g milk
Cook the custard on the stove and pour it on the jam filled cake. Cover with the cake crumbs. Grate a piece of dark chocolate on top. Serve with hot coffee and enjoy!
