Cappuccino – Strawberry – Cake

Ingredients for 1 servings:

• 3 eggs, separated
• 100 g sugar
• 1 tbsp vanilla sugar
• 100 g flour
• 1 tsp baking powder
• 200 g cream cheese
• 1 egg yolk
• 60 g coffee powder (cappuccino)
• 100 g sugar
• 1 pkt. gelatin (powder)
• 60 g chocolate, whole milk, grated
• 400 ml whipped cream
• 3 tbsp jam (strawberry)
• 400 g strawberries
• 50 g white chocolate, grated
• Cocoa powder

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Sponge cake: Beat egg yolks and sugar until frothy. Add vanilla sugar, flour, and baking powder and mix. Fold in stiffly beaten egg whites. Pour into a greased and floured baking pan and bake at 170°C for 25 minutes. Cream: Beat egg yolks and sugar until frothy. Add cappuccino and chocolate shavings. Whip cream until stiff peaks and fold in. Prepare gelatin according to the package instructions and mix into the cream. Halve the strawberries. Spread the jam on the sponge cake, then add the first layer of strawberries and spread some of the cream on top. Repeat this process twice until all the strawberries and cream have been used up. Refrigerate the cake for 2 hours. Grate white chocolate over the top and dust with cocoa powder. Refrigerate further, if desired.