Cafe – Latte – Marble Cake

Ingredients for 1 servings:

• 250 g butter or margarine, soft
• 1 packet of vanilla sugar
• 1 pinch of salt
• 150 g sugar
• 1 tbsp sugar
• 5 m.-sized eggs
• 300 g flour
• 2 tbsp baking powder
• 200 g almond(s), ground
• 300 ml condensed milk
• 2 tbsp instant espresso coffee powder, or cocoa powder
• 100 g dark chocolate coating
• 70 g white chocolate coating
• 250 g whipped cream
• 1 pack of cream stiffener
• Chocolate decoration (mocha beans) for decoration
• Fat for the mold
• Flour for the mold
• Cocoa powder for decoration

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Put the butter or margarine in a bowl and cream together with the vanilla sugar, salt, and 150g sugar. Beat in the eggs one at a time. Mix the flour with the baking powder and stir into the egg mixture along with the almonds. Halve the dough. Mix 150ml of condensed milk with the espresso powder and stir into one half of the dough. Stir 150ml of condensed milk into the other half of the dough. Grease and flour a 26cm diameter springform pan. Pour in the light batter first, then the dark batter. Marble with a fork. Bake in a preheated oven at 175°C (top/bottom heat: 150°C) for about 1 hour. Allow to cool on a rack. Turn out of the pan and allow to cool. Chop the light and dark chocolate separately and melt each over a hot water bath. Spread about half of the dark chocolate thinly on baking paper. Spread the light chocolate in stripes on top. Draw a pattern into the chocolate coating and chill. Melt the remaining chocolate coating again. Spread it over the cake edges. Chill. Whip the cream with 1 tablespoon of sugar and the cream stiffener until stiff. Spread it on the cake. Remove the chocolate coating from the refrigerator and break it into pieces. Decorate the cake with mocha beans, the chocolate coating pieces, and cocoa powder.