Coffee mousse (cake)

Ingredients for 1 servings:

• 6 sheets of gelatin
• Water, cold for soaking
• 150 g brown sugar
• 300 ml coffee, boiled
• 3 tsp, heaped cream stiffener
• 400 ml whipped cream
• 2 tsp vanilla sugar
• 1 sponge cake, light (3 layers)
• 1 marzipan blanket
• n. B. cocoa powder
• possibly marzipan or sugar decoration

Instructions

Working time approx. 20 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 20 minutes

without mascarpone

First, make the coffee. In the meantime, lightly whip the 400 ml of cream with a mixer (approx. 1 minute). Then stir in approximately 3 heaped teaspoons of cream stiffener and 2 teaspoons of vanilla sugar and mix everything with a mixer until a relatively stiff mass forms. Let the coffee cool slightly. Meanwhile, soften the 6 gelatin leaves in cold water for 5 minutes. Then, squeeze the gelatin well and stir it into the warm coffee with the 150 g of sugar. Mix everything well with a whisk until the gelatin has dissolved. Then place the coffee mixture and the cream mixture in the refrigerator. As soon as the gelatin begins to solidify (at the edge of the bowl), remove both containers from the refrigerator. This takes approximately 30-45 minutes. Then, gradually fold the cream mixture into the coffee mixture (not with the mixer, but with a spoon) until a creamy consistency forms. Return the cream mixture to the refrigerator until ready to serve. The cream, which now appears a bit runny, will solidify further! This cream is ideal as a filling for a sponge cake. I used a three-layer store-bought sponge cake. Apply the cream layer by layer to each layer. At first, I was worried that the cream would completely soak the cake base. It did seem that way at first, but when I cut into the cake a few hours later, it was perfect! The mousse had collapsed, so the cake didn’t have a “mushy” consistency, but was beautifully fluffy with a delicious, delicate coffee flavor! Finally, I placed a ready-made marzipan layer on top. Trim the edges neatly, decorate with homemade marzipan roses, and sift cocoa powder over it. If you want to serve the mousse as a dessert, it makes enough for about 10 servings – depending on the serving size.