Dallmayr prodomo

Dallmayr prodomo decaffeinated

For Dallmayr prodomo decaffeinated, fine arabica highland coffees are decaffeinated, specially refined and perfected by the Dallmayr full aroma roasting process. You can enjoy a harmonious coffee with a full aroma. Approx. 15 cups of Dallmayr prodomo decaffeinated have an equivalent caffeine content to 1 cup of Dallmayr prodomo.

Dallmayr Crema prodomo

Crema prodomo is our recommendation for fully automatic coffee machines. This exquisite blend of the finest Arabica highland coffees is particularly low in acidity thanks to the gentle and slow process of drum roasting. Dallmayr Crema prodomo is specially refined to free it from bitterness. What a delight!

Dallmayr prodomo naturally mild pads

incomparably smooth

This finely tuned blend of special arabica highland coffee beans is naturally low in acidity – with a full caffeine content. To harmoniously round off the experience of enjoying a mild coffee, the beans are roasted with particular care. This allows the gentle aroma to unfold perfectly in the cup.

Dallmayr prodomo for Dolce Gusto

Perfectly refined, exquisite quality

Dallmayr prodomo is a top-quality blend of the finest Arabica highland coffee from the best cultivation regions in the world. The typical flavour is predominantly defined by the first-class Arabica beans from the fertile provinces of Ethiopia – the original home of coffee.

Cup after cup of unforgettable coffee pleasure – freshly prepared with your NESCAFÉ® Dolce Gusto® machine. 100% Arabica

Intensity

prodomo in a different form

Preparation

Cake mixture

200 g butter
80g sugar
pulp of ½ pod of vanilla, grated zest of ½ an organic lemon, pinch of salt Stir the butter and sugar together until smooth and then cream with the egg yolk.
100 g egg yolk (5 egg yolks)

200 g coffee essence
(Heat up 200 ml cream, add 50 g coffee beans and steep; after 10 minutes, sieve out the coffee beans. Leave the coffee cream to cool.
Mix the cooled coffee essence with the flour in alternate directions.
300 g flour 405
10 g starch

Finally
150 g egg whites (5 egg whites)
120 g sugar
Pinch of salt

Put a small part of this mixture aside for the top layer.

Stir and fold 1-2 tbsp. cocoa powder with 30 ml coffee into the rest.
Pour this darker coffee cake mixture into the cups. Finally, put the light coffee cake mixture on over this.

Bake at approx. 160°C for 25 - 30 minutes in a convection oven, leave to cool slightly and eat warm.

Ingredients for 6 large cups:

200 g butter
200 ml cream
200 g sugar
300 g flour (405)
10 g starch
50 g Dallmayr prodomo coffee beans
5 eggs (separated)
Pulp of 1/2 pod of vanilla
Grated zest of 1/2 lemon
1-2 tbsp. cocoa powder
2 pinches of salt