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Quick cappuccino cake

updated

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Ingredients for 1 servings:

  • 400 g biscuits (amaretti biscuits)
  • 75 g butter
  • 4 eggs
  • 50 g sugar
  • 1 sachet gelatin, ground
  • 5 tbsp water
  • 5 tbsp coffee powder (instant cappuccino powder)
  • 300 g cream
  • 500 g mascarpone

Instructions

Working time approx. 30 minutes; Rest time approx. 8 hours; Total time approx. 8 hours 30 minutes

no baking, just from the fridge, fresh summer cake

Crumble the amaretti biscuits, knead them with melted butter, and spread them into a cake tin. Place the tin in the refrigerator. Beat the eggs and sugar until very fluffy. Allow the gelatin to swell with the water according to the instructions and dissolve. Whip the cream. Mix the cappuccino powder with the mascarpone. Add the egg foam to this mixture, carefully stir in the dissolved gelatin, and finally fold the whipped cream into the mixture. Pour the cappuccino mixture into the tin. Let it cool overnight in the refrigerator. Dust with cocoa powder before serving.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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