Who invented the coffee stopper?


For the dough (1 cup = 250 ml):

2 cups of flour

1 cup of sugar

1 cup milk, lukewarm

1/2 cup oil


1 pack of baking powder

1 packet of vanilla sugar

2 tablespoons cocoa powder

1 tbsp instant coffee (powder)

For the cream:

500 ml milk

2 packs of custard powder with vanilla flavor

4 tbsp sugar (or more / less to taste)

500 g cream quark

125 g butter

4 ELRum (can be omitted)

For the glaze:

2 cups of sour cream or sour cream

150 g dark chocolate

  1. Mix all ingredients except cocoa powder and coffee to a homogeneous mass. Grease a baking pan (25 x 35 cm) and dust with flour. Halve the dough. Put one half in the mold, stir in the cocoa powder and coffee in the other. If the batter is too thick, add a shot glass of rum :-))). Place the dark dough on top of the light dough and stir gently with the other end of a wooden spoon so that a beautiful marble pattern is created. Put in the oven preheated to 180 ° C and bake for about 15 to 20 minutes. Let cool down completely on a wire rack.

  2. Prepare the pudding according to the instructions on the packet. Add sugar and butter to the hot pudding. Remove from heat and stir until the butter has completely dissolved. Then add quark and rum and mix everything into a smooth cream. Put the cream on the cooled dough base and smooth it out with a spatula.
  3. Break the chocolate into pieces and melt in the microwave. Immediately stir in the sour cream. You have to work fast because it sets very quickly. Spread the glaze on the cream. Put the cake in the fridge and let it set.

We would like to thank a great baker for the recipe - Naďa Indruchová

Source: Vaření s Tomem