SHF #11 Coffee – Espresso with coffeetarts and mascarpone

I like Espresso with something „sweet“. When I read about the
SHF # 11 – coffee 08.08.2020 ** at IMBB** I decided to participate for the first time with

„Espresso with coffeetarts and mascarpone“

Espresso with coffeetarts and mascarpone

It’s easy to make, if you have some „Coffee-Cakes in the jar“ at hand

Here are the recipes and methods for espresso with coffeetarts and mascarpone.

-==== REZKONV-Recipe – RezkonvSuite v0.98.4

Title: Coffeetarts and mascarpone
Categories: Cake
Yield: 4 Servings

1 Coffee-Cake in the jar (see recipe below)
4 teasp. Espresso, cold sweetened to taste
250 grams Mascarpone
4 tablesp. Espresso, cold, sweetened to taste
50 grams Amarettini

============================== SOURCE ==============================

978-3774265295*   Kuchen im Glas. Bis zu 6 Monate frisch & saftig*

ISBN 3-7742-6529-1
–Edited *RK* 08/10/2005 by
— Ulrike Westphal

Open 1 coffee-cake in the jar. Cut the cake into 4 slices. Soak
every slice with one teaspoon espresso. Mix mascarpone with 4
tablespoons espresso. Chop roughly the amarettini and fold into the
mascarpone mixture. Decorate with amarettini or whatever you want.


How to bake a “coffee-cake in the jar
-==== REZKONV-Recipe – RezkonvSuite v0.98.4

Title: Coffee-Cake in the jar Coffee-Kuchen im Glas in deutscher Sprache
Categories: Baking
Yield: 4 Jars mold shape 250 ml

CoffeeCake_sm07      CoffeeCake_sm08

1 Egg, Size L
90 ml Oil, 6 tablespoons
90 ml Espresso, cold, 6 tablespoons
180 grams buttermilk
180 grams Flour Type 405
50 grams Hazelnuts, chopped
50 grams Hazelnuts, ground
25 grams Cappuccino powder
1 teasp. Baking powder
1/2 teasp. Baking soda
Fat for greasing
4 Mold shaped canning jars, 250 ml, with lids and
— rubber rings

============================== SOURCE ==============================

978-3774265295*   Kuchen im Glas. Bis zu 6 Monate frisch & saftig*

ISBN 3-7742-6529-1
–Edited *RK* 08/10/2005 by
— Ulrike Westphal

Soak rubber rings in water.


Grease jars well and spread with breadcrumps.


Heat oven to 175 °C/fan 160 °C. Beat eggs and sugar
until foamy. Stir in oil, buttermilk and espresso in that order.

Stir together flour, hazelnuts, cappuccino powder, baking powder and
baking soda, mix with the buttermilk mixture and stir well.

Fill every jar with the batter, about 200 g each. Keep the sealing
edge of the jars clean.

Put the rubber rings on the inside of the glass lid and cover. Lock
every jar with 3 clamps.

CoffeeCake_sm03      CoffeeCake_sm04

Place jars on a baking sheet and bake for approximately 45 minutes.


If the cake is completely cooled down, remove the clamps.

The cakes in the jar can be kept at a cool place about six months,
without losing their freshness.


*=Affiliate-Link zu Amazon

** not longer available
08.08.2020 no longer available

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