Time: 40 minuti
Difficulty: facile

Characteristics:
Soluble (or instant) coffee is a powder or granules obtained by atomizing or freeze-drying extracted coffee, which dissolves quickly in water or hot milk.
Its major advantages include convenience, long shelf life, absence of grounds, and a generally similar or lower caffeine content than espresso, but a high antioxidant content, despite a less intense aroma.
Historical notes: Soluble coffee was born between the late 19th and early 20th centuries, with the first patents.
However, the real global breakthrough came in 1938 with the launch of Nescafé, developed by Nestlé to address a production surplus in Brazil.
Notes:
It has two production methods:
Spray-drying: The concentrated coffee is atomized in hot air, evaporating the water and obtaining a fine powder.
Freeze-drying: The coffee is frozen and vacuum-packed, better preserving its original aromas and fragrances.

Ingredients for 6 people
100 g fine rice flour
170 g Molino dalla Giovanna cake and cookie mix
30 g toasted hazelnut flour
5 g instant coffee powder
8 g gluten-free baking powder
200 g sugar
7 eggs
1 g salt
1 sachet of vanilla

Method
In a stand mixer fitted with a whisk attachment, add the eggs and sugar and beat until fluffy and creamy, about 7-10 minutes.
Then, add the ground coffee and beat the mixture on medium speed for about 4 minutes.
Then add the previously weighed flours, baking powder, and salt, adding them little by little to prevent the mixer from overheating.
Once all the flour has been added, add the vanilla and beat for another 5-6 minutes.

Once the mixture is completely whipped, turn off the mixer and pour it into the previously buttered and floured savarin molds.

Bake in a convection oven at 180°C (350°F) for about 15 minutes. Then turn off the oven and open the door, leaving the mini savarin molds to cool in the oven for at least 10 minutes.

Remove the desserts from the oven and serve with a dusting of powdered sugar or with sauces of your choice.