Cappuccino – Vanilla Cake

Ingredients for 1 servings:

• 1 dough, thin shortcrust pastry
• 2 slice(s) sponge cake, light
• 1 slice(s) sponge cake, dark
• some apricot jam
• 6 sheets of gelatin
• 750 ml cream
• 1 packet of vanilla sugar
• 2 cl Amaretto
• 1 tbsp coffee powder
• Cake icing, chocolate icing or mocha chocolate

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cut out a 15 to 18 cm diameter circle from a light sponge cake disc without skin and from the chocolate sponge cake disc. Place the dark circle into the light base and vice versa. Spread a thin layer of apricot jam over the shortcrust pastry base. Place the first black and white layer on top and place a cake ring around it. Soak 3 sheets of gelatine in cold water. Whip the unsweetened cream until stiff. Mix half of the cream with the dissolved gelatine, add the vanilla sugar, and spread it over the base. Then place the second black and white layer on top. Soak the remaining gelatine. Mix the amaretto and instant coffee together with the dissolved gelatine, stir into the remaining cream. If you want the cream to be a little sweeter, add a little more sugar. Spread some of the mixture over the base. Cover with the light sponge cake disc. Let the cake set for a few hours. Remove the cake from the ring. Spread with the remaining mixture. Melt the chocolate icing, pour it into a freezer bag, and cut a small hole in one end. Using quick strokes, pipe a fancy chocolate pattern onto the cake.