Espresso Pound Cake

My pastry chef is away for a couple of weeks. Unfortunately his father has passed away and he had to go home to the Philippines, so in the meantime I decided to take over the department

This morning I made amongst a couple of other things an espresso pound cake and really liked it, so I thought I should share the recipe. The basic recipe can be used for other types of pound cake, just leave the instant coffee away

6 Each Eggs
4 Each Egg yolk
200 G Sugar
1 Pinch Salt
1 Each Lemon rind
180 G Flour
120 G Maizena
200 G Butter
Instant coffee

Beat eggs, yolks, sugar, salt, instant coffee and lemon rind in bain marie hot and cold. (40 ° C ax.)
Sieve flour and Maizena together
Carefully fold into egg batter
Then fold in warm, clarified butter
Line a cake form with baking paper.
Pour the batter carefully in the cake form and bake at
190 ° C for about 40 to 45 minutes

Cut the top of the cake with a knife after about 15 minutes
The cake must have a light brown skin before cutting

When the cake is baked keep it for 15 min in the form
then take the cake out carefully without putting it
on its top.
Keep the paper around as the cake dries out quickly

Oh yes and by the way, I have arrived back from Miami, why on earth would someone travel in a plane for 40 hours in 4 days, never mind the time at the airport, but, it was great, the only pity was that I could not go to have the Stone Crab as planned as the interview went on and on and on, talking to 7 people for a total of.....let's just say many hours. I should know in a couple of days what the future is bringing, too many options.