Tortino al caffè

INGREDIENTS
90 g flour
90 g softened butter
90 g caster sugar
2 eggs
35 g milk
½ teaspoon baking powder
½ vanilla pod
1 teaspoon instant coffee
Decoration:
Neutral gelatin or apricot jelly as desired
Silikomart Candy sugars as desired

PREPARATION
With the help of electric whisks whip butter, sugar, vanilla and the instant coffee until fluffy.
Add the eggs, one at a time, slowly add the sifted flour with yeast and finally the milk.
Pour the mixture into the mould cavity filling it three quarters full, insert the sticks and bake in a preheated oven at 160°C for about 25 min.
Remove from the mould only when completely cooled.
Decorate by dipping the cakes in the neutral gelatin and finish with some Candy sugar as desired.