Latte Macchiato Cake

Ingredients for 1 servings:

• 4 large eggs
• 4 tbsp water, hot
• 2 tbsp rum
• 200 g powdered sugar
• 125 g flour
• 125 g cornstarch
• 3 tbsp instant coffee powder (cappuccino or latte macchiato)
• 1 packet of baking powder
• 600 ml milk
• 6 tbsp liqueur (coffee liqueur)
• 2 packets of pudding powder (vanilla)
• 1 packet of vanilla sugar (bourbon vanilla)
• 40 g powdered sugar
• 5 tbsp instant coffee powder (cappuccino or latte macchiato)
• 200 g butter, soft
• 250 ml liqueur (coffee liqueur) to soak the soil
• 230 g red jam (e.g. cherry, currant or strawberry)
• Cocoa powder
• 12 pieces of chocolate decoration (mocha beans)
• 12 cherries (fresh or candied) or currants or strawberries
• 1 bag of pistachios, chopped
• Fat for the mold

Instructions

Working time approx. 55 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 55 minutes

for 12 cake slices

Preheat oven to 180°C (top/bottom heat). Grease the bottom of a 26cm springform pan and line the sides with baking paper. For the batter, beat the eggs with the water and rum with a hand mixer on high for about 1 minute until frothy. Sprinkle in the icing sugar and coffee powder and beat for another 2 minutes. Sift the flour mixed with the cornstarch and baking powder onto the egg mixture and mix briefly on the lowest speed. Pour the batter into the prepared baking pan. Immediately place in the hot oven and bake on the second rack from the bottom for about 25 to 30 minutes. Allow to cool and cut in half. For the filling, take 10 tablespoons of the milk and mix with the coffee liqueur, custard powder, icing sugar and vanilla sugar until smooth. Bring the remaining milk to a boil. Add the coffee powder. Stir in the mixed custard powder and bring to a boil. Then cover the surface with cling film to prevent a skin from forming and allow to cool. Cream the butter until fluffy, then whisk in the pudding a tablespoon at a time. Soak the middle and top cake layers with the coffee liqueur. Place the bottom layer on a cake plate and place a springform or cake ring around it (or use the baking pan directly). Spread the jam on this bottom layer and spread 1/3 of the cream over it. Carefully place the second, soaked layer on top and spread with the second third of the cream. Place the top, soaked layer on top and spread with the remaining cream all around. Dust with cocoa powder and let it sit in the refrigerator for at least 12 hours. Dust with cocoa powder again shortly before serving, if desired. Scatter the chopped pistachios around the edge of the cake and decorate each cake slice with a mocha bean and a cherry, a bunch of currants, or a strawberry (depending on the jam used).