Latte Macchiato cake with cinnamon cream

Ingredients for 1 servings:

• 2 eggs
• 1 pinch of salt
• 2 tbsp water
• 75 g sugar
• 40 g flour
• 35 g cornstarch
• 25 g hazelnuts, chopped
• 200 g whipped cream
• 10 g vanilla sugar
• 175 ml liqueur (Latte Macchiato Liqueur) or Bailey’s
• 3 sheets of gelatin
• 200 g whipped cream
• 15 g vanilla sugar
• 1 tsp, leveled cinnamon powder

Instructions

Working time approx. 1 hour; Rest time approx. 4 hours; Cooking/baking time approx. 25 minutes; Total time approx. 5 hours 25 minutes

Creamy delicious

Separate the eggs. Beat the egg whites with 2 tablespoons of water and salt until stiff, gradually adding the sugar. Briefly mix in the egg yolks on the lowest speed. Sift the flour, starch, and baking powder over the mixture and fold in with the hazelnuts. Spread into an 18cm springform pan lined with baking paper and bake at 150°C (convection oven) for about 25 minutes. Allow to cool and then divide in half to make three layers. Beat 200g of cream with 10g of vanilla sugar until stiff. Soften and dissolve 3 sheets of gelatine. Stir the liqueur into the gelatine, let it set slightly, and then fold into the cream. Place a cake ring around one sponge layer and spread just under half of the cream on top. Place the second layer on top and spread almost all of the remaining cream on top. Place the last layer on top and spread the rest of the cream on top. Leave to set in the refrigerator for 4 hours. Whip 200 g of cream with 15 g of vanilla sugar and cinnamon until stiff, cover the cake with it and decorate with cream puffs.