Cappuccino – Strawberry – Cake

Ingredients for 12 servings:

• 6 sheets of white gelatine for the cream
• 30 g coffee powder (cappuccino powder), for the cream
• 250 ml cream, for the cream
• 1 tbsp vanilla sugar, for the cream
• 500 g mascarpone, for the cream
• 100 g sugar, for the cream
• 750 g strawberries
• 200 g ladyfingers, for the base
• 200 ml cream, for garnishing
• Cocoa powder, for garnishing

Instructions

Working time approx. 40 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 40 minutes

Soak the gelatine in cold water for 10 minutes. Stir the cappuccino powder into 250 ml boiling water. Squeeze out the gelatine and dissolve it in the hot liquid. Allow to cool and then refrigerate for about 30 minutes. When the mixture begins to set, whip the 250 ml cream until stiff, gradually adding the vanilla sugar. Mix the mascarpone with the sugar and fold into the cappuccino cream alternately with the whipped cream. Hull the strawberries and set a few aside for decoration. Line the bottom of a 26 cm springform pan with baking paper. Pour in half of the cappuccino cream. Spread a layer of berries on top and cover with the remaining cream. Press the sponge fingers tightly into the cream to form a base and refrigerate the cake for 2-3 hours. Whip the cream until stiff for the garnish. Turn the cake out, sponge fingers side down, onto a cake plate. Carefully remove the baking paper and spread the tops of the cakes with whipped cream. Use a spoon to create peaks of whipped cream. Sprinkle everything thinly with cocoa powder, slice the remaining strawberries, and garnish the cake with them.