Latte Macchiato Cake

Ingredients for 1 servings:

• 6 eggs
• 180 g sugar
• 1 packet of vanilla sugar
• 300 g flour
• 2 tsp baking powder
• 4 tbsp cocoa powder
• 600 g cream
• 2 packs of cream stiffener
• 400 g sour cream
• 100 g sugar
• 6 sheets of white gelatin
• 2 tbsp almond syrup
• 1 tbsp cocoa powder
• 3 tsp instant coffee powder
• n. B. Chocolate coating of your choice, melted, cooled
• n. B. water

Instructions

Working time approx. 50 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 50 minutes

For the batter, separate the eggs and beat the egg whites until stiff. Beat the egg yolks with 3 tablespoons of water, sugar, and vanilla sugar until creamy. Mix the flour with the baking powder and cocoa powder and add to the batter. Add the beaten egg whites and carefully fold everything in. Pour the batter into a prepared springform pan with a diameter of approx. 28 cm. Bake in a preheated oven at 175°C top/bottom heat (fan: 160°C, gas mark 2) for approx. 40 minutes. Allow the sponge cake to cool completely. Then cut it in half horizontally. For the filling, beat the cream with the cream stiffener until stiff. Mix the sour cream with the sugar and fold in the cream. Soak the gelatine in a little cold water according to the package instructions, then heat it in the soaking water and dissolve it while stirring. Then mix it first with 2 tablespoons of the cream, then mix it into the remaining cream. Now halve the cream. Mix one half with almond syrup, the other with cocoa powder and coffee powder (dissolved in a little water beforehand). Place the bottom sponge layer on a cake plate and place a cake ring around it. Fill with the light cream and spread it evenly. Cover with the middle sponge layer. Spread the dark cream on top and top with the top sponge layer. Refrigerate for about 3-4 hours until ready to serve. When the cream is firm enough, frost with melted and cooled chocolate coating.