Cappuccino – Yogurt – Cake

Ingredients for 1 servings:

• 3 eggs
• 6 Water, hot
• 275 g sugar
• 1 packet of vanilla sugar
• 60 g flour
• 60 g cornstarch
• 1 tsp, leveled baking powder
• 20 g instant coffee (cappuccino)
• 9 sheets of white gelatin
• 500 g yogurt
• 500 ml cream
• 100 g chocolate (mocha cream)

Instructions

Working time approx. 40 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 40 minutes

Beat the eggs with 3 tablespoons of hot water until frothy. Stir in 125g of sugar and the vanilla sugar and continue beating for about 2 minutes. Mix the flour, cornstarch and baking powder, sift it onto the egg custard and mix in on the lowest speed. Pour the batter into a 26cm greased springform pan lined with baking paper and bake in a preheated oven at 180°C for about 30 minutes. Let the sponge cool, then cut it in half horizontally. Dissolve the cappuccino powder in 3 tablespoons of hot water and let cool. Soak the gelatine according to the package instructions. Mix the yogurt with 150g of sugar and the cappuccino. Squeeze out the gelatine, dissolve it and stir it into the yogurt. Whip the cream until stiff and fold in. Place a cake ring around the bottom layer and spread half of the cream on it. Place the top layer on top and spread the rest of the cream on top, decorating it with a few waves. Chill the cake for about 2 hours. Then remove the cake ring and sprinkle the cake with grated and shaved mocha cream chocolate.