Coffee Wind Cake #6049

The wind mixture can also be used for wind baking (e.g. wind rings). Beat the egg whites – preferably with a hand mixer – until firm, gradually add the fine crystal sugar and continue beating until the mixture is firm and smooth. Mix in sifted confectioners’ sugar with a wooden spoon. Draw three cake-sized circles on parchment paper. Using a piping bag with a smooth nozzle (8 mm opening), pipe three cake leaves onto the parchment in a spiral pattern, starting in the center. Put the paper on a hot baking tray and bake in the oven at 220 degrees for 10 minutes, then reduce the temperature and dry at 90 degrees (the wind mass must not take color!). Then, while still hot, remove from the paper. Half an hour before using the cake, make the coffee cream. To do this, whip the cream with fine crystal sugar until stiff. Set aside about a quarter of it for the decoration, season the remaining whipped cream with instant coffee dissolved in a little water and fill the cake leaves with it. Smooth the sides with coffee cream. Garnish the top sheet with large dollops of whipped cream dusted with coffee powder.

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