Latte macchiato cake

Ingredients for 1 servings:

• 175 g butter
• 150 g ladyfingers
• 100 g waffles (butter waffles)
• 10 sheets of white gelatin
• Water, cold for soaking
• 500 g low-fat curd cheese
• 250 g sour cream
• 100 g sugar
• 1 packet of vanilla sugar
• 2 tbsp instant coffee powder (espresso powder)
• 300 g whipped cream
• Chocolate decoration (mocha beans) for decoration
• some cocoa powder for dusting

Instructions

Working time approx. 40 minutes; Rest time approx. 5 hours; Total time approx. 5 hours 40 minutes

Refrigerator cake without baking!

Place a sheet of cake board on a cake plate and place a 26 cm springform pan on top. Melt the butter over low heat. Finely crumble the sponge fingers and wafers in a food processor. Mix with the butter. Pour into the rim of the pan, press down to form a cake base, and chill for about 30 minutes. Soak the gelatin in cold water. Mix together the quark, sour cream, sugar, and vanilla sugar. Squeeze out the gelatin and dissolve over low heat according to the package instructions. First stir 3 tablespoons of the quark cream into the gelatin, then stir this mixture into the rest of the cream. Remove 1/3 of the cream and set aside. Stir the espresso powder into the remaining 2/3 of the cream. Whip 200 g of cream until stiff and fold into the espresso cream. Spread onto the cake base and chill. Whip 100 g of cream until stiff and fold into the removed cream. Chill for about 15 minutes, until firm enough to form into balls. Then scoop out the cream into balls using an ice cream scoop and place them on the cake, leaving about 3 cm of space around the edges. Chill for about 4 hours. Just before serving, garnish with 14 mocha beans. Dust with cocoa powder.