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Unwiderstehlicher Duo Cake – Zwei Cremeschichten, die dein Herz erobern

Ein klassischer Duo Cake mit zwei unterschiedlichen Cremeschichten aus Vanille und Schokolade, der mit lockerem Biskuit, Kaffee-Sirup und Schokoladenglasur jeden Kaffeeklatsch besonders macht.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 8 hours
Servings: 8 servings
Course: Cake, Dessert
Cuisine: German
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

For the Biskuit Base
  • 4 units egg whites fresh, separated
  • 150 g sugar
  • 100 g flour
  • 25 g cocoa powder
  • 1 tsp baking powder
  • 50 g ground almonds roasted
  • 1 pinch salt
For the Vanilla Cream
  • 4 units egg yolks fresh, separated
  • 1 packet vanilla sugar
  • 100 g sugar
  • 2 tbsp cornstarch Speisestärke
  • 500 ml milk
  • 100 g butter soft
For the Chocolate Mascarpone Cream
  • 300 ml whipping cream cold
  • 50 g powdered sugar
  • 250 g mascarpone
  • 2 tbsp cocoa powder
For the Coffee Syrup
  • 2 tsp instant coffee
  • 2 tbsp sugar
  • 100 ml milk cold
For the Chocolate Glaze
  • 100 g dark chocolate bittersweet
  • 100 ml whipping cream

Equipment

  • Oven
  • Springform (24 x 24 cm)
  • Mixing Bowls
  • Metal Bowl for Bain-Marie
  • Whisk
  • Water Bath (Bain-Marie)
  • Spatula

Method
 

  1. Step 1: Preheat oven to 180°C. Beat egg whites with a pinch of salt until stiff peaks form. Gradually add sugar until glossy and firm. Gently fold in flour, cocoa powder, baking powder, and roasted ground almonds. Pour batter into a 24 x 24 cm springform lined with parchment paper. Bake about 30 minutes until a skewer comes out clean. Let cool completely.
  2. Step 2: For the vanilla cream, whisk egg yolks, vanilla sugar, sugar, and cornstarch in a metal bowl. Gradually add milk while stirring, then heat over a water bath until thick and creamy. Cover surface with plastic wrap to prevent skin and cool. Beat softened butter until creamy and fold in cooled vanilla cream in portions.
  3. Step 3: For the chocolate mascarpone cream, whip cold cream and powdered sugar in a chilled bowl. Add mascarpone and cocoa powder and whip until fluffy.
  4. Step 4: Prepare coffee syrup by mixing instant coffee and sugar, dissolving in cold milk.
  5. Step 5: Prepare chocolate glaze by melting dark chocolate with cream over a water bath, stirring until smooth.
  6. Step 6: Line springform with plastic wrap and acetate strips for easy removal. Place first cake layer, prick with a fork, and soak with half the coffee syrup. Spread vanilla cream evenly on top. Place second cake layer, prick and soak with remaining syrup. Spread chocolate mascarpone cream evenly. Smooth top with chocolate glaze. Refrigerate overnight to set and develop flavors.
  7. Step 7: Carefully remove cake from springform, peel off plastic and acetate. Slice with a wide knife dipped in hot water for clean cuts. Serve and enjoy.

Notes

Optional substitutions: replace almonds with ground hazelnuts or omit. Add a dollop of cherry jam between cream layers for a fruity touch. For a spicier note, substitute instant coffee in syrup with espresso or add a splash of amaretto. Store refrigerated covered up to 3 days; freezing not recommended due to cream texture.