Cappuccino Cake

Name: Cappuccino Cake
Cook time: 45 min
Total time: 45 min
Yield: 12
Ingredients: 100 g Butter; 2 Eggs (size M); 300 g Sugar; 180 g Flour; 2 tsp (approx. 8 g) Baking Powder; 100 ml Milk; 3 sheets white gelatine; 4 TABLESPOONS instant coffee; 3 TABLESPOONS Amaretto Liqueur; 300 g Whipped cream; 4 Egg yolk (size M); 500 g Mascarpone; 1/2 TABLESPOON Cocoa powder for dusting; 7-10 Tbsp Icing sugar; 7-10 Tbsp Physalis; 7-10 Tbsp Fat and breadcrumbs

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 12

100 g Butter
2 Eggs (size M)
300 g Sugar
180 g Flour
2 tsp (approx. 8 g) Baking Powder
100 ml Milk
3 sheets white gelatine
4 TABLESPOONS instant coffee
3 TABLESPOONS Amaretto Liqueur
300 g Whipped cream
4 Egg yolk (size M)
500 g Mascarpone
1/2 TABLESPOON Cocoa powder for dusting
7-10 Tbsp Icing sugar
7-10 Tbsp Physalis
7-10 Tbsp Fat and breadcrumbs

Directions

1
Melt the butter and let it cool down.
2
Place the eggs and 125 g sugar in a mixing bowl and whisk with the whisk of the hand mixer for 3-4 minutes until creamy. Mix flour and baking powder, sieve onto the egg mixture and fold in. Gradually fold in first the milk, then the liquid butter. Put the dough into a greased springform pan (24 cm Ø) sprinkled with breadcrumbs and smooth it down.
3
Bake in the preheated oven, 2nd shelf from below (electric oven: 175 °C/ convection oven: 150 °C/ gas: level 2) for 30-35 minutes. Let the base cool down in the pan on a cake rack. Remove the base from the pan and cut through horizontally twice.
4
Soak gelatine in cold water for about 5 minutes, squeeze out. Heat 100 ml water, soluble coffee powder and gelatine over low heat while stirring until gelatine and coffee powder have dissolved. Stir in liqueur.
5
Whip the cream until stiff and chill. Whisk egg yolks and 175 g sugar with the whisk of the hand mixer for 3-4 minutes until creamy. Stir in mascarpone briefly, then fold in cream.
6
Place the bottom cake layer in the clean springform pan and sprinkle with some coffee mixture. Then spread with 1/3 of the cream. Repeat this procedure with the second and third cake base.
7
Chill the cake. 1 1/2 hours before serving, place the cake in the freezer. Remove the cake from the tin immediately, lift it onto a cake plate and dust with cocoa and possibly some icing sugar. Serve immediately decorated with physalis or other exotic fruits.