Cappuccino – Cream Cake

Ingredients for 1 servings:

• 4 eggs, size M
• 4 tbsp water, hot
• 200 g sugar
• 1 packet of vanilla sugar
• 1 tbsp Amaretto
• 120 g flour
• 1 packet of baking powder
• 1 pack of pudding powder, vanilla
• 1 pinch of salt
• 50 g almond(s), ground
• 100 g chocolate shavings
• 750 ml cream
• 2 packets of vanilla sugar
• 2 packs of cream stiffener
• 40 g coffee powder (cappuccino powder)
• Confectionery (halved Giotto balls)
• Cocoa powder

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

quick and easy to make

Beat the eggs and hot water on high speed until very foamy. Gradually add the sugar and vanilla sugar and continue beating. Add the Amaretto. Mix the flour, baking powder and pudding powder and gradually stir in carefully. Fold in the almonds and chocolate. Bake the batter in a greased, crumb-dusted 26 cm cake tin for approx. 30 minutes at 160°C fan oven, 150°C combi fan oven or 180°C top/bottom oven. Allow to cool slightly and then remove from the tin. Once cooled, cut in half horizontally. Beat the cold cream, vanilla sugar, cream stiffener and cappuccino powder until stiff peaks form. Place the bottom layer on a cake plate and spread a good half of the cream on top. Place the second layer on top and press down lightly. Take a little of the remaining cream (3-4 tbsp) and put it in a piping bag and chill. Spread the remaining cream evenly over the surface of the cake and around the edges. Decorate the cake with the cappuccino cream from the piping bag. Chill for several hours. Before serving, dust with cocoa powder and decorate with the halved Giotto balls. Note: I bake the base at 150°C (300°F) in a combi-convection oven. The base is easier to slice if prepared the day before. The cake tasted especially delicious when it was fully set – on the third day!