Café au lait cake

Ingredients for 1 servings:

• 2 eggs
• 75 g sugar
• 1 pinch of salt
• 75 g wheat flour
• ½ tsp, crushed cinnamon powder
• 1 tsp, leveled baking powder
• 750 ml whipped cream
• 2 bags of gelatin powder (Gelatinefix, 15 g each)
• 50 g powdered sugar
• 2 tsp espresso, instant
• 1 tsp powdered sugar
• 1 tsp water, hot
• 50 g biscuits (amarettini)
• 2 tbsp dark chocolate shavings
• Fat for the mold
• possibly sour cherries, drained

Instructions

Working time approx. 30 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 25 minutes; Total time approx. 4 hours 55 minutes

Preheat the oven to 180°C (top/bottom heat). Grease the bottom of a 26cm springform pan and line it with baking paper. Do not grease the sides. For the sponge cake, beat the eggs with a mixer on high for about 1 minute until frothy. Sprinkle in the sugar and salt for about 1 minute while stirring, then beat for about 2 minutes more. Mix the flour with cinnamon and baking powder, sift it onto the egg custard and fold it in briefly on the lowest speed. Pour the batter into the prepared pan, smooth it out and bake in the lower third of the oven for 20-25 minutes using top/bottom heat. Let the base cool, remove it from the pan, peel off the baking paper and place the cake on a cake plate. For the custard, put half of the cream in a bowl and beat with a mixer until stiff peaks form. Sprinkle in 1 sachet of gelatine fix while stirring constantly, then stir in about 25g of icing sugar at the end. Place a cake ring around the sponge cake base and spread the cream over the base. If you prefer a fruitier texture, add about a jar of drained sour cherries to the base and then the cream on top. For the coffee cream, whip the other half of the cream until stiff, then stir in more gelatine fix and the rest of the powdered sugar. Mix the espresso powder with 1 teaspoon of powdered sugar and dissolve it in hot water. Stir it into the cream and spread it over the white cream on the sponge cake base. Refrigerate the cake until the next day. If you’re in a hurry, refrigerate the cake for at least 3-4 hours. Before serving, carefully remove the cake ring and cut the cake into 12-16 pieces. For the garnish, place about 50g of amaretti biscuits in a plastic bag and roughly crush them with a meat tenderizer or rolling pin. Sprinkle it over the cake and then top with about 2 tablespoons of grated chocolate.