Urmeli's Latte Macchiato Cake

Ingredients for 1 servings:

• 105 g flour
• 20 g vanilla almond pudding powder
• 2 tsp baking powder
• 1 pinch of salt
• 125 g butter, soft
• 125 g sugar
• 1 packet of vanilla sugar
• 2 large eggs
• 40 ml Baileys Irish Cream
• 35 ml milk or cream
• 2 tbsp spread (apricot fruit spread)
• 6 g espresso powder
• 1 ½ tbsp water, hot
• 200 g cream
• 200 g sour cream
• 60 g powdered sugar
• 1 tbsp coffee liqueur
• 7 g gelatin powder
• 1 tbsp milk
• 1 ½ tsp cocoa
• 250 g cream
• 300 g sour cream
• 60 g powdered sugar
• 2 tbsp lemon juice
• 1 packet of vanilla sugar
• 2 drops of vanilla flavor
• 11 g gelatin powder
• 2 tbsp milk
• 100 g cream whipped with iced coffee powder
• e.g. cocoa powder and/or mocha beans

Instructions

Working time approx. 2 hours; Rest time approx. 5 hours; Cooking/baking time approx. 25 minutes; Total time approx. 7 hours 25 minutes

aromatic cake with 2 layers of delicious coffee and vanilla cream, for a springform pan

Preheat the oven to 175°C (top/bottom heat). Line the bottom of a springform pan with baking paper, grease, and flour. For the base, combine the flour with pudding powder, baking powder, and salt. Cream the butter with sugar and vanilla sugar until creamy, then add the eggs one at a time. Quickly mix in the flour mixture alternately with the milk and Bailey’s on high heat. Pour the batter into the pan and smooth it down. Bake the base on the middle rack for about 25 minutes. Remove the springform pan and let the base cool on a wire rack. Meanwhile, prepare the espresso using espresso powder and water and let it cool. Place the base on a cake plate and place a cake ring around it. Heat the fruit spread in the microwave, spread it on the base, and chill briefly until it has set again. Brush the cake ring thinly with oil to make it easier to remove later. For the coffee cream: Whip the cream until stiff peaks and chill. Prepare the gelatin according to the instructions. Mix the sour cream with the powdered sugar, gradually stirring in the espresso. Heat the gelatin and milk in the microwave, blend with the sour cream, then stir into the remaining cream. Stir in the coffee liqueur as well. Gradually fold in the cream. Spread the cream on the base, smooth it out, and chill the cake for about 45 minutes until it has set slightly. Sift the cocoa powder over the coffee layer. For the vanilla cream: Whip the cream until stiff and chill. Prepare the gelatin according to the instructions. Mix the sour cream with the powdered sugar, vanilla sugar, lemon juice, and flavoring. Heat the gelatin and milk in the microwave, blend with the vanilla cream, then stir into the remaining cream. Gradually fold in the cream. Pour the cream over the coffee cream layer, smooth it out, and chill the cake for at least 4 hours, preferably overnight. Carefully remove the cake ring and decorate the cake with iced coffee cream and cocoa powder, if desired.