Coffee, what else? Today, I’m going to drink my coffee as long as possible. You are also in team coffee, right? I dedicate this post to Nespresso’s new Barista Creation, which has just been launched since few days. Three new varieties have come onto the market, for which 20,000 cappuccinos have been tested – I’m always amazed.
What I would like to say is that the new varieties Corto, Scuro and Chiaro have already joined our home. You like to drink coffee with milk? Cappuccino? Latte? These all varieties can be tested for free until 18.05.2019 in the Pop-Up-Store in Vienna. The best way to combine your visit with a shopping saturday on Kärntnerstraße.
Ding-Dong and happy Mother’s Day, you would like a piece?
For the preparation you don’t even need a food processor, a hand blender is enough. So 1-2-3 and GOOO.
Hav fun with this recipe,
Preparation time: 40 min
200 g icing sugar
200 g room warm butter
100 g yoghurt
50 ml Nespresso Corto coffee
50 g cocoa powder
1 pck. baking powder
50 g ground hazelnuts
340 g wheat flour
Butter & flour for the mould
Mix butter and sugar until foamy, gradually stirring in the eggs. Add yoghurt and coffee. Mix the dry ingredients in a bowl and slowly add the flour mix to the mixture.
Butter the mould and dust with flour – pour in the mixture. Bake the cake in preheated oven at 160 degrees hot air for about 50 minutes.
Joyful cooperation with nespresso!