Irish Coffee Whiskey Cake

Whip the egg yolks with water until thick and creamy, add the sugar gradually and continue beating. Mix the cocoa, the quinoa flour, the nuts and the baking powder and add

Finally, fold in the beaten egg whites. Pour the batter into a cake springform pan and bake for 20-half hours at 190 degrees.

For the topping, whip the vanilla sugar, yolks, sugar and instant coffee dissolved in 2 tsp hot water until creamy. Fold in the whisky and the dissolved gelatine. Fold in the beaten egg whites and the stiffly whipped cream. Fit the cake base with a springform rim, pour in the topping and place the cake in the refrigerator. After cooling, remove the ring and decorate the cake with chocolate ornaments.

Tip: Use better chocolate – the better the result will taste!

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