Cappuccino slices

Ingredients for 1 servings:

• 200 g sugar
• 5 eggs
• 150 g flour
• 50 g cornstarch
• ½ pack of baking powder
• 70 g hazelnuts, ground
• 75 g dark chocolate, grated
• 600 ml cream
• 500 g mascarpone
• 3 packs of cream stiffener
• 3 packets of vanilla sugar
• 2 tbsp, heaped sugar
• 5 tbsp, heaped cappuccino
• 3 tbsp milk
• 24 mocha beans (chocolate decoration)
• possibly coffee, cold

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

for approx. 24 cuts

Preheat the oven to 160°C. Beat the sugar and eggs until frothy. The mixture should be well-stiffened. Sift the flour, cornstarch, and baking powder together with the ground nuts. Slowly fold in the flour mixture using a whisk or a slotted spoon. Mix in the chocolate shavings. Grease a baking sheet, pour in the batter, and smooth it down. My baking sheet measures approximately 26 x 39 cm. Bake on the middle rack for approximately 25-30 minutes. Then let it cool. The results may vary depending on your oven. I drizzled the cake base with a little coffee for extra moisture. Mix one sachet each of cream stabilizer and vanilla sugar and whip each layer with a cup of cream until stiff. The cream will be better if you don’t whip it all at once. In a mixing bowl, beat the mascarpone with the milk and cappuccino until creamy. Fold in the cream. Spread the cream over the cake base and smooth it down. Garnish with the mocha beans. Refrigerate the slices until ready to serve.