For the dough:
4 medium eggs at room temperature
80 g of sugar
1 tbsp vanilla extract
50 g of sifted 00 flour
50 ml of seed oil
250 g of mascarpone
150 g of Greek coffee yogurt
1 cup sweetened cold coffee
250 ml of sweetened cream
cake pan with a hinge for the opening diameter of 22 cm
bitter cocoa powder to taste.
chocolate coffee beans to taste.
Separate the egg whites from the yolks, then whisk the egg whites.
Add vanilla extract, egg yolks, flour, sugar, oil to the egg whites, then pour the mixture into a mold and bake at 180 degrees for 10 minutes.
When the biscuit is baked, cut two equal circles now with the bottom of a 22 cm mold.
Prepare cream of mascarpone cheese, Greek yogurt from coffee, honey cream (liquid whipped cream).
Arrange the cake and decorate it with cocoa and chocolate coffee beans.
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