Amarettini cake

Ingredients for 1 servings:

• 100 g biscuits, amaretti biscuits
• 125 ml cream
• Cocoa powder
• 75 g biscuits, amaretti biscuits
• 5 sheets of white gelatin
• 3 bags of coffee powder (cappuccino powder)
• 250 ml water, boiling
• 250 ml cream
• 1 tbsp vanilla sugar
• 100 g mascarpone
• Cocoa powder

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

For the topping, place the amaretti biscuits in a freezer bag and seal the bag. Crumble the amaretti biscuits with a rolling pin. Soak the gelatine in cold water according to the package instructions. Mix the cappuccino powder with hot water. Squeeze out the gelatine lightly and dissolve it in the cappuccino while stirring, then chill. Whip the cream with the vanilla sugar until stiff. When the cappuccino liquid begins to thicken, fold in the mascarpone, amaretti biscuits, and cream. Pour the cream into a springform pan (Ø 20 cm, lined with baking paper) and smooth it down. For the base, place the amaretti biscuits close together, pointy-side down, on the cream and press down lightly. Chill the cake for about 3 hours to allow the cream to set. Turn the cake out onto a cake plate. Whip the cream until stiff and spread it over the cake in waves (using a wooden spoon). Dust the cake with cocoa.