Cappuccino Cake

Name: Cappuccino Cake
Cook time: 1 h
Total time: 1 h
Yield: 16
Ingredients: 80 g Dark chocolate; 4 Eggs (size M); 7-10 Tbsp Salt; 80 g Sugar; 1 package Vanillin sugar; 120 g Flour; 1 TEASPOON Baking Powder; 10 sheets Gelatine; 2 TABLESPOONS Instant coffee; 3 TABLESPOONS Coffee Liqueur; 50 g Sugar syrup; 1.1 kg Whipped cream; 150 g white couverture; 10 g Coconut oil; 7-10 Tbsp Cocoa; 7-10 Tbsp Gold Pearls; baking paper

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 16

80 g Dark chocolate
4 Eggs (size M)
7-10 Tbsp Salt
80 g Sugar
1 package Vanillin sugar
120 g Flour
1 TEASPOON Baking Powder
10 sheets Gelatine
2 TABLESPOONS Instant coffee
3 TABLESPOONS Coffee Liqueur
50 g Sugar syrup
1.1 kg Whipped cream
150 g white couverture
10 g Coconut oil
7-10 Tbsp Cocoa
7-10 Tbsp Gold Pearls
baking paper

Directions

1
Chop the chocolate and melt it in a warm water bath. Separate the eggs. Beat the egg whites and 1 pinch of salt until stiff. Add sugar and vanillin sugar. Continue beating until the sugar has dissolved. Stir in the egg yolks. Add the chocolate while stirring. Mix flour and baking powder, fold in carefully. Line the bottom of a springform pan (26 cm Ø) with baking paper.
2
Pour in the dough. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 15 minutes, then let cool down. For the cream, soak gelatine in cold water. Mix instant coffee and 75 ml hot water in a small saucepan. Add liqueur and syrup. Cut the base in half horizontally once. Place a ring cake tin (26 cm Ø; 2 1/2 litre capacity) on a base. Cut out a round opening in the middle. Cut the remaining dough into small cubes of about 1 cm. Whip 750 g cream until stiff. Warm the coffee mixture lukewarm. Squeeze gelatine and dissolve in it. Add 3 tablespoons of cream. Add the gelatine to the rest of the cream. Fold in the sponge cubes. Pour into the ring cake tin rinsed with cold water and smooth it down. Cover with the sponge cake and place in the refrigerator for about 2 hours.
3
Cut the remaining dough into small cubes of about 1 cm. Whip 750 g cream until stiff. Warm the coffee mixture lukewarm. Squeeze gelatine and dissolve in it. Add 3 tablespoons of cream. Add the gelatine to the rest of the cream. Fold in the sponge cubes. Pour into the ring cake tin rinsed with cold water and smooth it down. Cover with the sponge cake and place in the refrigerator for about 2 hours. Coarsely chop the chocolate coating and melt in a hot water bath. Stir in coconut oil. Spread the chocolate coating very thinly on a piece of baking paper and chill. Carefully loosen the edges of the cake with a knife. Place a towel soaked in hot water around the cake tin, turn the cake over (don't forget the middle!) and chill for 30 minutes. Whip 350 g cream until stiff, spread the cake all around. Break the chocolate coating in small pieces of baking paper. Decorate the cake with it
4
Coarsely chop the chocolate coating and melt in a hot water bath. Stir in coconut oil. Spread the chocolate coating very thinly on a piece of baking paper and chill. Carefully loosen the edges of the cake with a knife. Place a towel soaked in hot water around the cake tin, turn the cake over (don't forget the middle!) and chill for 30 minutes. Whip 350 g cream until stiff, spread the cake all around. Break the chocolate coating in small pieces of baking paper. Decorate the cake with it
5
Picture 2: Dust delicately with cocoa and sprinkle with small gold pearls