Delicate Latte Macciato Cake (Tanja's style)

Ingredients for 1 servings:

• 2 eggs
• 1 tbsp water
• 80 g powdered sugar (regular sugar will work in a pinch)
• 1 tbsp vanilla sugar (bourbon)
• 80 g flour
• 30 g cornstarch
• 1 tsp baking powder
• 250 g cream cheese (40%)
• 2 cups sour cream
• 1 cup of cream
• 4 tbsp syrup (caramel syrup)
• 2 sheets of gelatin
• 100 g sugar, to taste!
• 1 tsp instant coffee
• 2 cl liqueur (coffee liqueur)
• 2 tbsp cream, possibly more
• 1 sheet of gelatin
• 1 cup of cream
• 2 bars of chocolate (Merci Cafe cream)

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 45 minutes

with a delicate caramel and mocha flavor

Sponge cake: Beat the eggs with the sugar, vanilla sugar and water until fluffy (approx. 8-10 mins). Then sift in the premixed flour, cornstarch and baking powder and carefully fold in. Grease a springform pan and/or line it with baking paper, pour in the batter and bake in an oven preheated to 175°C for approx. 15-20 mins. Remove from the oven and allow to cool. Then divide the base once. Cream: Whip the cream beforehand until stiff peaks form and refrigerate. Mix the quark, sour cream, caramel syrup and liqueur until creamy. Be careful with the sugar, depending on how sweet the syrup and liqueur already are. It is better to stir in a little of the sugar first, tasting it occasionally. Now carefully fold in the cream + 1 tsp of coffee granules. Soften and heat the gelatine according to the instructions. DO NOT BOIL!! Now stir 1-2 tbsp of the cream into the warm gelatine. Only now quickly fold the gelatin mixture into the cream with the mixer. Now we place a cake ring around the first layer and fill it with half of the cream. Now the second half of the layer and then the rest of the cream. Chill and leave to set. Glaze: Soften the gelatin, warm it up and mix it with the liqueur and the cream. Let the glaze cool slightly and pour it over the cake. Chill the cake again. For the garnish, we whip a cup of cream until stiff and then pipe dollops of cream close together around the edge of the cake. We then divide the Merci into 16 equal pieces and place one on each dollop of cream (1 piece per cake slice).