Pyramid coffee cake, rich and aromatic, full-bodied and delicious, unforgettable.

Heat the g coffee powder with water until melted and cooled. Take 30g of light cream, heat until melted, then add 10g of coffee powder and mix well. After cooling, pour it back into the remaining cream and refrigerate to make coffee cream.

Cream the butter and sugar until emulsified and pale, then beat in the 4 eggs one by one until well combined. Next, add the flour and baking powder and mix into a batter with no dry flour.

Pour the coffee liquid into the batter and continue stirring evenly, then pour it into the mold.

Preheat the oven to 180°C in advance, place the cake batter on the middle rack, and bake for 30-35 minutes.

After baking, remove and cool, then cut into two trapezoid cakes.

Whip the coffee cream, spread it on the cake, assemble the cake into a pyramid shape, sprinkle with chopped nuts, and decorate with cocoa powder.