Coffee cream cake bars with sour cream

Tip: tap a step to mark it as done.

1. Bake the sponge cake

   Beat the egg yolks with the sugar and hot water until foamy. Stir in the flour, baking powder, cocoa powder, and instant coffee. Beat the 4 egg whites until stiff, then gently fold them into the batter. Spread the batter in a 32 × 22 cm baking pan and bake for 20 minutes at 160 °C (325 °F).

2. Make the coffee cream filling

   Cook the 500 ml milk, pudding mix, and 1 tbsp instant coffee into a thick pudding, then let cool. Beat the cooled pudding with the butter and 4 tsp sugar.

3. Assemble the layers

   Spread the coffee cream filling over the cooled sponge cake. Sweeten the sour cream to taste, spread it over the filling, and dust with cocoa powder. Refrigerate the assembled cake until chilled.

   Source: Danula Vašíčková

Tip: Stir the sour cream and sugar together gently with a spoon; vigorous stirring could thin the mixture and cause it to run off the filling. The cooled pudding and butter should be at the same temperature when beaten together to prevent the cream from curdling.

This recipe was translated from the Slovak original: Cafe rezy s kávovým krémom a kyslou smotanou