Ingredients for the biscuit dough:

4 medium eggs at room temperature
80 g of sugar
1 tablespoon vanilla extract
50 g of sifted 00 flour
50 ml of seed oil
Oven tray
Ingredients for the filling:

250 g of mascarpone
150 g of Greek coffee yogurt
1 cup of sweetened cold coffee
250 ml of sweetened cream
22cm diameter springform cake tin
Baking paper
Ingredients for decoration:

Bitter cocoa powder to taste
Chocolate coffee beans to taste
Method:

Start by making the cookie dough. Divide the eggs between two bowls. In a bowl, separate the egg yolks from the whites.

Add the sugar to the egg yolks and beat until light and fluffy. Add the vanilla extract and mix well.

Add the sifted flour to the egg yolks and mix gently with a silicone spatula.

Add the vegetable oil to the mixture and mix until you obtain a homogeneous mixture.

Whip the egg whites until stiff and gently add them to the egg yolk and sugar mixture.

Pour the mixture onto the baking tray lined with baking paper and level it with a spatula.

Bake in a preheated oven at 180 degrees Celsius for about 9 minutes, until the biscuit dough is golden. Once cooked, let it cool.

Prepare the filling by mixing the mascarpone with the coffee-flavored Greek yogurt and the cup of sweetened cold coffee. Add the sweetened cream and whip everything until you obtain a smooth and frothy cream.

Assemble the 22cm diameter springform cake tin with baking paper on the bottom and sides. Place a disc of biscuit dough on the bottom and level it with a spatula.

Pour the filling onto the biscuit dough base and level it well. Add the second disc of biscuit dough and press it lightly.

Let the cake rest in the refrigerator for at least three hours, preferably overnight.

Before serving, decorate the surface of the cake with bitter cocoa powder and chocolate coffee beans.

Transfer the cake to a serving plate and cut it into slices. Serve and enjoy this delicious coffee charlotte!

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