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donuts and coffee philadelphia (barley)

Fancy cake at home, so I put my hands in dough and created this cake that rises and smells during cooking.

He leaves the oven, the time (just) to cool down and now posing to make a fine show. Compact, yet soft to the touch (my husband also says that with good coffee saporin "light" and not too aggressive). If it tastes
three slices and pour over the slices suggests a light-bodied, a tad bit of melted chocolate over such ..... "Condensed milk" I answered him back "more practical and the tube is about to expire."

Party la quarta fetta e sembra che abbia gradito l'abbinamento ;-)

Al pomeriggio sono rientrati i miei bimbi e la torta era ancora sul tavolo di cucina. Annusando l'aria pregnante di dolce, lo toccano col dito e decidono di lanciarsi all'assaggio. Teo ne prende poi ben tre fette di seguito... Dede la smangiucchia e poi declina.

A conti fatti tre pareri pollice sù e uno giù :)

3 uova - 140 di zucchero - 160 gr di philadelphia - 220 gr di farina bianca - 1 bustina di vanillina - 1 bustina di lievito in polvere per dolci - 2 cucchiai di caffè d'orzo solubile sciolto in acqua calda

Mix the egg yolks with sugar until creamy working them with a whip. Add the Philadelphia and mix well until blended. Gently incorporate the flour, vanilla and baking powder sifted together after they are. Add the barley coffee dissolved in hot water cooling down and finally the egg whites until stiff, stir from bottom to top. Pour the mixture into a silicon mold.

Bake at 180 for 45 minutes.

After the indicated time controlled firing forandola cake with a skewer: if it comes out dry. the cake is cooked. Let it cool and sprinkle with powdered sugar.