Cappuccino – sponge cake

Ingredients for 1 servings:

• 150 g flour
• 50 g cornstarch
• 180 g sugar
• ½ pack of baking powder
• 20 g coffee powder (cappuccino), approx. 1 heaped tbsp
• 5 eggs, separated
• 250 ml coffee
• 200 g chocolate, dark
• 400 ml whipped cream
• 2 packs of cream stiffener
• 150 g powdered sugar
• 2 tbsp coffee, maybe a little more
• 1 tbsp oil

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

with a delicious, light and fluffy coffee biscuit and chocolate mousse filling

Beat the egg whites until light and fluffy, then beat with the sugar until stiff peaks form. Stir in the egg yolks, sift in the flour, starch, and baking powder, then add the cappuccino powder and lightly mix everything in. Pour the batter into a prepared 28cm springform pan and bake in a preheated oven at 160°C (convection oven) for about 30 minutes (use a skewer to test). Allow to cool and then cut in half 1cm from the top and bottom edges. Crumble the middle cake layer. Heat the coffee, melt the chocolate in it, mix the mixture well with the sponge cake crumbs, and allow to cool. Whip the cream with the cream stiffener and fold in. Place the cleaned rim of the springform pan around the bottom sponge cake layer, spread the cream on top, then place the top layer on top and press down. Place in the refrigerator and let it set for a few hours, ideally overnight. Mix the icing sugar, coffee, and oil well, cover the cake with the glaze, and decorate as desired.