Cappuccino – Vanilla Cake

Ingredients for 1 servings:

• 200 g flour
• 40 g cornstarch
• 2 tsp baking powder
• 1 packet of vanilla sugar
• 150 g sugar
• 2 tbsp cocoa powder
• 6 eggs
• 2 bags of coffee powder (cappuccino) 11g each
• 200 g mascarpone
• 3 cups of cream (200g each)
• 2 tbsp Amaretto
• 2 packs of ready-made mix for vanilla mousse
• 150 g chocolate coating
• Cocoa powder

Instructions

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

For the sponge cake, beat the egg whites until stiff, then add the sugar and vanilla sugar. Stir in the egg yolks one at a time. Mix the flour with the baking powder and fold in. Divide the batter and stir 2 tablespoons of cocoa into one half. Now, using a tablespoon, alternately fill the light and dark batter into the center of a springform pan lined with baking paper. Bake at 200°C for 30 minutes. Let cool. Cut the base in half and soak both layers with Amaretto liqueur. For the cream, mix the cream with the vanilla mousse powder, then stir in the mascarpone and cappuccino powder. Place a cake ring around the base and spread some of the cream on it. Place a second layer on top and also spread with the cream, then a third layer on top and spread this with the remaining cream. Refrigerate the cake for at least 3-4 hours. For the decoration: Melt the chocolate coating in a water bath. Cut three strips of baking paper and spread a thin layer of chocolate coating over them. Place these strips over a glass lying on its side and let them dry. (The refrigerator works too if you’re in a hurry.) Dust the cake with cocoa powder, peel off the baking paper from the chocolate, and decorate the cake with the chocolate coating!