Cappuccino cake dream

Ingredients for 1 servings:

• 1 cake base (Viennese base), light or dark
• 4 egg yolks
• 170 g sugar
• 500 g mascarpone
• 6 sheets of white gelatin
• 150 ml water
• 5 tbsp coffee powder, instant or
• 7 tbsp instant coffee powder (cappuccino)
• 1 tbsp instant espresso coffee
• 3 tbsp Amaretto
• 500 ml cream
• 2 bags of cream stiffener
• 1 tbsp cocoa powder
• Physalis for garnishing

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 40 minutes

so light and airy, melts in the mouth

For the filling, beat the egg yolks and sugar with a hand mixer on high speed until frothy. Slowly stir in the mascarpone. Whip the cream with the cream stiffener and then fold it into the mascarpone and egg mixture. Soak the gelatine in cold water for 5 minutes. Then heat it together with the water and coffee powder in a small saucepan until the gelatine and coffee have dissolved (do not boil). Remove from the heat and allow to cool slightly, then stir in the Amaretto. Place the bottom cake layer (on a plate) in a springform pan. Drizzle with the lukewarm coffee mixture, then spread with 1/3 of the cream. Then place the second layer on top and repeat the process. Reserve a little of the cream for the edge. Once the cake is covered all over, chill for 1 hour, ideally in the refrigerator, and if possible, place it in the freezer for 15 minutes before cutting, this will make it easier to slice. Finally, dust with cocoa and decorate with physalis.