Cappuccino cake gluten and lactose free

Ingredients for 1 servings:

• 4 eggs
• 3 tbsp water, hot
• 150 g cane sugar
• 100 g flour, gluten-free
• 100 g potato flour
• ½ bag(s) of cream of tartar baking powder
• ½ jar quince jelly, approx. 200 g
• 4 cups of cream, lactose-free, 200 g each
• 4 bags of vanilla sugar
• 5 servings of instant coffee powder (small bars, sold in packs of 10)
• 6 tsp, levelled cocoa powder
• 2 bags of cream stiffener, gluten-free, if required

Instructions

Working time approx. 50 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 30 minutes; Total time approx. 3 hours 20 minutes

Preheat the oven to 140°C (top/bottom heat). Line the bottom of a 26cm springform pan with baking paper. Beat the eggs with the hot water until very stiff peaks form. Gradually add the sugar and continue stirring until dissolved. Then sift in the flour and baking powder and fold in by hand with a whisk until the mixture remains very light and airy – do not stir, but rather work it into the mixture from below with the whisk. Pour the batter into the springform pan, place it on the oven rack on the second shelf from the bottom. Increase the temperature to 175°C (top/bottom heat) and bake the sponge for about 25 minutes. Cover the pan with a piece of parchment paper for the last 10 minutes. Then carefully turn the pan out onto a wire rack and let it cool. Turn over. Then loosen the sides of the pan and let it cool further. Turn the pan out onto a wire rack again and carefully remove the bottom of the pan, removing the baking paper. The best way to do this is to brush cold water onto the baking paper with a pastry brush and then carefully peel it off. Allow the cake base to cool completely. At least 2 hours. Use a cake cutter to cut it in half horizontally so that you have 3 roughly equal layers. Spread a thin layer of quince jelly on two of the layers. Place one on a cake plate. Whip the cream with the vanilla sugar, Nescafé coffee, and cocoa powder until stiff peaks form. Add the Nescafé coffee and cocoa powder immediately after adding the vanilla sugar, not when the cream is already stiff peaks. This allows the instant coffee to dissolve. Spread just under a third of the stiff cream on the first of the two layers covered in jelly and, using a cake lifter (28 cm diameter), slide the second layer onto the first. Spread the cream on top and place the last layer on top. Cover with the cream as well. Spread the cream around the edges of the cake using a wide knife and use a small amount of the remaining cream to decorate the top, for example, with small tufts of cream from a piping bag. Lightly dust with cocoa powder using a fine sieve. For those who aren’t experienced, simply dust and garnish with a few chocolate mocha beans. It’s best to finish the cake the night before and let it set, covered, in the refrigerator overnight.