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Cake cake
1 serving
Beat the egg with sugar, coffee and cocoa in a heat-resistant dish, then cook over low heat until a thick consistency is obtained. Add butter to the warm mass. Stir the cooled filling to a foamy state, add rum and half of the ground nut. Lubricate the cut muffin with a filling (leave 1/
3), wrap in foil or oiled paper, put in the refrigerator for a day. Then put on a tray, spread with the remaining filling and sprinkle with nut.
Beat the egg with sugar, coffee and cocoa in a heat-resistant dish, then cook over low heat until a thick consistency is obtained. Add butter to the warm mass. Stir the cooled filling to a foamy state, add rum and half of the ground nut. Lubricate the cut muffin with a filling (leave 1/
3), wrap in foil or oiled paper, put in the refrigerator for a day. Then put on a tray, spread with the remaining filling and sprinkle with nut.
cupcake - 250 g, or loaf - 250 g, butter - 200 g, eggs - 1 pc., sugar - 150 g, cocoa - 4 tbsp. spoons, rum - 50 g, or cognac - 50 g, walnut - 50 g, natural coffee - 100 g
