Latte Macchiato Cake

Ingredients for 1 servings:

• 5 eggs
• 175 g sugar
• 2 packets of vanilla sugar
• 1 pinch of salt
• 100 g flour
• 75 g cornstarch
• 1 tsp, heaped baking powder
• 25 g cocoa powder
• 9 tbsp water, hot
• 450 ml milk
• 200 ml whipped cream
• ½ pack of pudding powder, vanilla, for cooking
• 75 g sugar
• 375 g butter, room temperature
• 2 tsp instant coffee powder
• 1 tsp cocoa powder
• some water, hot
• 75 g powdered sugar
• 150 g dark chocolate coating

Instructions

Working time approx. 50 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 20 minutes

light coffee taste

Sponge cake: Beat the eggs, water, sugar, vanilla sugar and salt with a hand mixer on high speed for about 7 minutes until frothy and thick and creamy. Mix the flour with the baking powder, cornstarch and cocoa powder and sift into the mixture in portions, mixing briefly on the lowest speed. Pour the batter into a springform pan lined with baking paper and smooth it out. Bake in an oven preheated to 200°C (175°C fan; gas mark 3, not preheated) for about 30 to 40 minutes. Buttercream: Bring 300ml of milk and the cream to the boil. Mix the custard powder with 150ml of milk and the sugar and stir into the boiling liquid. Simmer on low heat for 1-2 minutes while stirring. Mix the coffee powder with the cocoa powder and the hot water and stir into 1/4 of the still hot custard. Empty both pudding mixtures into bowls and place cling film directly on top of the pudding so that the skin that forms can be easily peeled off and removed later. Allow everything to cool to room temperature. Beat the butter and icing sugar for about 10 minutes until creamy white. Stir 1/4 of the mixture, tablespoon at a time, into the coffee cream, then stir the rest into the vanilla pudding in the same way. The butter and pudding must be the same temperature so that the mixture does not become too runny or curdle. Cut the cooled cake base into three pieces. Spread the coffee cream on the first layer, place the second layer on top and spread with 1/3 of the vanilla cream, then place the third layer on top. Spread the remaining cream evenly all over the cake. Slowly melt the chocolate coating, fill it into a piping bag and let it set slightly. Pipe 16 cake decorations onto baking paper using the chocolate. Decorate the cake with the set chocolate ornaments.