John Myers
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Latte Macchiato Cake
The perfect latte macchiato cake recipe with a picture and simple step-by-step instructions.
Ground:
- 100 g Butter
- 2 Eggs
- 100 g Sugar
- 1 Pck Vanilla sugar
- 150 g Wheat flour
- 2 tsp Baking powder
- 3 tbsp Apricot jam
1. Topping:
- 8 Bl Gelatin
- 650 g Yogurt
- 200 g Bananas, peeled
- 1 tbsp Lemon juice
- 50 g Sugar
- 1 Pck Vanilla sugar
- 200 g Whipped cream
- 100 g Espresso chocolate, grated
2. Topping:
- 400 g Yogurt
- 100 g Sugar
- 3 tbsp Instant coffee
- 6 Bl Gelatin
Decoration:
- 125 g Whole milk couverture
- Mix the ingredients for the base together, spread them in a 26 cm springform pan and bake in the preheated oven at 175 ° C for about 30 minutes. Let it cool down, remove it from the springform pan and put a cake ring around it. Heat the apricot jam a little and spread it on the bottom.
- For the first topping, soak the gelatine, puree the bananas with lemon juice. Mix yoghurt with sugar and vanilla sugar, stir in the dissolved gelatine, mix in the bananas and fold in the grated chocolate. Whip the cream until stiff and fold half into the mixture. Spread all of this on the floor and put in the fridge.
- Soak the gelatine for the second topping. Mix the yogurt with sugar, dissolve the gelatine in the coffee and stir into the yogurt, fold in the rest of the cream and let it gel in the refrigerator. Then fill the piping bag with a perforated nozzle, squirt dots on the 1st topping and place back in the refrigerator.
- For the decoration, melt the couverture in a water bath, pour onto baking paper or scrape. Let harden again and decorate the cake with it as you like.
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