Creamy coffee praline cake

Coffee cake recipe with mascarpone cream. The peculiarity of this coffee cake is that after a night in the refrigerator it has a completely different taste!!!

Ingredients

• 50 g butter + for greasing the mold
• - 125 g flour
• - 4 eggs
• - 275 g of granulated sugar
• - 3 tbsp. l. instant coffee
• - 50 g hazelnuts without shells
• - 500 g mascarpone cheese
• - 250 g of powdered sugar
• - 1 tbsp. l. vanilla essence

Directions

1. Two forms (or bake in one, in turn) with a diameter of 18 cm, grease with oil and cover the bottom and sides with parchment.
2. Melt butter, cool. 1 st. l. dilute coffee in 2 tbsp. l. spoons of boiling water.
3. Beat egg whites into a strong foam. Then carefully introduce 1 yolk. After gently, 1 spoonful, add 125 g of granulated sugar, continuing to beat. The mass must be dense. Add half of the flour, mix.
4. Pour the coffee-oil mixture into the egg mixture around the edges. Add remaining flour and mix until smooth.
5. Divide the mixture into 2 parts and bake 2 cakes. Temperature - 190 degrees, baking time - about 25 minutes.
6. Remove the cakes from the mold, cool completely, cut each lengthwise into 2 parts.
7. Praline recipe:
8. - cover a baking sheet (or a wide plate) with parchment (it is better to grease it a little with oil, otherwise (depending on the quality of the parchment) the praline may stick);
9. - Pour the hazelnuts and pour the nuts with caramel.
10. Caramel recipe:
11. - pour 2-3 tablespoons of water on the bottom of the ladle, put 150 g of sugar and put on a small fire, do not mix;
12. - when the caramel turns golden, mix thoroughly and quickly pour over the nuts. Freezes instantly!!!
13. - break the caramel into several large pieces, put in a couple of bags and break with a rolling pin into small pieces.
14. Cream of mascarpone:
15. - beat mascarpone with powdered sugar;
16. - Continuing to beat, pour in the mixture: 2 tbsp. l. coffee dissolved in 1 tbsp. l. boiling water, and vanilla essence.
17. Lubricate the cakes with cream, as well as on top and sides. Sprinkle with pralines. Leave the coffee cake overnight in the refrigerator to soak.