Cappuccino – Cream Cake

Ingredients for 1 servings:

• 6 m.-sized eggs
• 200 g sugar
• 2 packs of pudding powder, chocolate
• 120 g flour
• 1 tsp baking powder
• 1 liter of cream
• 60 g coffee powder (cappuccino powder, equivalent to about 5 sachets)
• 2 packets of vanilla sugar
• 3 packs of cream stiffener
• some chocolate, grated, dark
• 16 pieces of confectionery, coffee beans or chocolate sticks

Instructions

Working time approx. 25 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 25 minutes

The day before, heat 250 ml of cream and dissolve the cappuccino powder in it. Then chill overnight. Separate the eggs. Whisk the egg whites, add the sugar and beat until stiff. Using a whisk, briefly beat the egg yolks separately and fold into the egg whites. Mix the chocolate pudding powder with the flour and baking powder, sift over the mixture and lightly whisk to combine. Line a 26/28 cm springform pan with parchment paper, pour in the batter and bake for 20 minutes in a preheated oven at 200°C (top and bottom heat). Test with a wooden skewer if it is cooked through. When it is cooked through, remove the cake from the refrigerator, peel off the baking paper and let the base cool. Then cut it in half. Take the cappuccino cream out of the fridge, add the remaining cream and beat with the vanilla sugar and cream stabilizer until stiff. Spread 1/4 of the cream on the bottom layer, place the second layer on top, spread another 1/4 on top, and place the third layer on top. Spread another 1/4 of the cream all around and decorate with the remaining cream, so that you can later cut 16 slices. Sprinkle with grated chocolate and decorate with coffee beans or chocolate sticks.