Latte Macchiato – cake with yogurt

Ingredients for 1 servings:

• Fat and breadcrumbs for the form
• 100 g butter or margarine, soft
• 100 g sugar
• 1 packet of vanilla sugar
• 1 pinch of salt
• 2 eggs
• 150 g flour
• 2 tsp, heaped baking powder
• 6 sheets of gelatin (white)
• 750 g yogurt (cream yogurt)
• 60 g sugar
• 100 g whipped cream
• 5 sheets of white gelatin
• 450 g yogurt (cream yogurt)
• 100 g whipped cream
• 3 tbsp instant coffee powder
• 50 g sugar
• Cocoa powder

Instructions

Working time approx. 45 minutes; Rest time approx. 10 hours; Total time approx. 10 hours 45 minutes

For the base: Grease a springform pan and dust with breadcrumbs. Using a hand mixer, cream together the fat, sugar, vanilla sugar, and salt until creamy. Beat in the eggs one at a time. Mix the flour and baking powder and briefly stir in portions. Spread into the springform pan. Bake in a preheated oven (electric oven 200°C, fan oven 175°C, gas mark 3) for about 30 minutes, then let cool. Topping – 1st layer: Place a cake ring around the cake base. Soak 6 and 5 gelatin leaves separately in cold water. Mix together the yogurt, sugar, and vanilla sugar. Squeeze out 6 gelatin leaves and dissolve over medium heat. Stir in 3 tablespoons of the yogurt cream, then stir into the remaining yogurt cream. Whip the cream until stiff peaks form and fold in. Spread 2/3 of the cream over the cake base, smooth it out, and chill for 30 minutes. Set the remaining cream aside at room temperature (do not refrigerate). Topping – 2nd layer: Mix together yogurt, instant coffee powder, and sugar (to taste). Squeeze out the gelatin and dissolve it over medium heat. Stir in 3 tablespoons of coffee yogurt and stir into the remaining coffee yogurt. Whip the cream until stiff and fold in. Carefully spread it on the 1st layer and chill for another 15 minutes. Stir the remaining 1/3 of the yogurt cream and carefully spread it on the cake. Chill overnight. Shortly before serving, dust with cocoa powder to create hearts (if necessary, use a cappuccino stencil or cut one yourself in the shape of a heart). Tip: If you need to do this faster, a ready-made cake base will do. The Viennese bases in a pack of 3 are ideal for this. Then you’ll always have some in stock.