Espresso Cake

INGREDIENTS

• 1 cup cream
  
• 1 cup sugar
  
• 2 eggs
  
• 1 Tbsp Prenzel Espresso Premium Liqueur
  
• 2 cups flour
  
• 2 tsp. cream of tartar
  
• 1 tsp. baking soda

Icing:

• 2 Tbsp butter
  
• 1 cup icing sugar
  
• 1 tsp.Prenzel Espresso Premium Liqueur
  
• A little milk

METHOD

Preheat oven to 190°C.

Beat cream and sugar, add well-beaten eggs and Espresso Liqueur.

Fold in flour, cream of tartar and baking soda. Pour into two greased 20cm baking tins.

Bake for 45 minutes until the middle springs back.

When cakes are cool cover one with icing or cream and put second cake on top. Ice with Espresso icing.

Icing
Mix all ingredients together until thick and creamy.

Serve drizzled with Prenzel Espresso Premium Liqueur and natural yoghurt, mascarpone or cream.