Cappuccino Polka Dot Cake

Ingredients for 1 servings:

• 100 g flour
• 25 g cornstarch
• 3 tsp, leveled baking powder
• 125 g sugar
• 1 packet of vanilla sugar
• 1 pinch of salt
• 125 g butter, soft
• 3 eggs
• 1 pack flavoring (orange fruit)
• 1 can tangerine(s) (drained weight 175 g)
• 400 ml cream
• 2 packs of cream stiffener
• 2 packets of vanilla sugar
• 2 bags of coffee powder (cappuccino powder, 10g each)
• 30 g dark chocolate

Instructions

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

Fashion cake

Sift the flour, cornstarch, and baking powder into a mixing bowl. Add the remaining batter ingredients and mix until smooth. Pour into a 26 cm springform pan and bake for 25-35 minutes. Conventional heat: (preheated) around 170°C, fan oven: around 150°C, gas mark 3. Allow the base to cool. For the topping, drain the mandarins. Whip the cream for 1 minute. Mix the cream stiffener, vanilla sugar, and cappuccino powder, add the cream, and whip until stiff peaks form. Place the cappuccino cream into a piping bag without a nozzle and pipe in tightly packed circles onto the cake base. Arrange the mandarins decoratively on top. In a small saucepan over a pan of simmering water, mix the chocolate until smooth. Pour the chocolate into a freezer bag, cut off a small corner, and sprinkle the cake with the chocolate (or sprinkle the chocolate on top with a teaspoon). Tip: If desired, soak the base with cappuccino powder mixed with hot water.