Latte macchiato cream cake

Ingredients for 1 servings:

• 80 g sugar
• 4 egg yolks
• 100 g coffee, strong
• 100 g oil, neutral
• 80 g sugar, for egg white
• 4 pieces egg white
• 200 g flour
• ½ pack of baking powder
• 600 g cream
• 150 g liqueur, coffee cream (up to 200 g)
• 4 sheets of gelatin
• 150 g flour
• 50 g sugar
• 100 g butter
• Jam, for spreading
• 300 g cream
• 50 g liqueur, coffee cream
• 1 sheet of gelatin
• 10 g cocoa powder

Instructions

Working time approx. 1 hour; Rest time approx. 4 hours; Total time approx. 5 hours

For the cake base, beat 80g of sugar with the egg yolks until fluffy. Add the coffee and continue beating, then add the oil and continue beating for about 10 minutes – the mixture should be slightly creamy. Beat the egg whites with the remaining sugar until stiff and fold into the egg yolk mixture. Sift the flour with the baking powder and carefully fold in with a wooden spoon. Pour into a prepared springform pan. Bake in a preheated oven at 180°C (convection oven) for about 30-40 minutes. After baking, turn the pan out onto a wire rack and allow to cool. Then cut in half crosswise. Make a dough using the ingredients for the shortcrust pastry and bake a thin base. Spread the base with jam and place half a cake base on top. Fit the aluminum ring tightly. Gently warm the gelatine, which has been soaked in cold water, with the liqueur and dissolve. Quickly stir into the well-whipped cream. Pour 2/3 of the cream into the pan and smooth it out. Place the second layer on top and fill with the remaining cream. Chill the cake for at least four hours. Loosen the ring with a warm knife and carefully peel it off. Whip the cream to create the foam. Dissolve the gelatin in the coffee cream liqueur and stir it into the whipped cream. Pipe the foam onto the cake using a large nozzle. Lightly dust with cocoa.