Servings
4servings
Prep time
25minutes
Cooking time
20minutes
Total time
45minutes
Ingredients
Cake Layers:
Large eggs, separated – 4
Mascarpone cheese or cream cheese, softened – 4 oz
Powdered sweetener – 1/4 cup
Salt – 1/8 teaspoon
Cream of tartar (optional) – 1/4 teaspoon
Coffee Buttercream:
Unsalted butter, softened – 1/2 cup
Cream cheese or mascarpone cheese, softened – 4 oz
Powdered sweetener – 1/2 cup
Instant espresso powder – 1 to 2 teaspoons
Directions
Preheat oven. Line a baking sheet with parchment paper or prepare small round molds. Separate the eggs. Mix yolks with mascarpone (or cream cheese), sweetener, and salt until smooth.
Whip egg whites (add cream of tartar if using) until stiff peaks form. Gently fold the yolk mixture into the egg whites, keeping the batter light and airy.
Divide batter into 4 portions, spread into flat circles, and bake until set and lightly golden. Do not overbake. Cool cakes on the pan briefly, then move to a cooling rack to cool completely.
Beat softened butter, cream cheese, powdered sweetener, and espresso powder together until fluffy for the buttercream.
Spread buttercream over each cake layer and stack them together. Top with a bit of extra frosting and serve.
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