Cappuccino Cake

Ingredients

Directions

1. 1

   Roughly chop the chocolate and melt it together with the butter in a hot water bath. Let it cool down. Beat the eggs, 250 g sugar, 1 packet of vanillin sugar and 1 pinch of salt with the whisk of the hand mixer for about 5 minutes until frothy. Mix flour, baking powder and cappuccino powder, sieve onto the egg foam and fold in. Then fold in the melted chocolate butter.

2. 2

   Put the dough into a greased springform pan (26 cm Ø) sprinkled with breadcrumbs and smooth it down. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for 25-30 minutes. Let cool on a cake rack. Remove the base from the tin. For the cream, whip the cream and cream firmer until stiff. Mix quark, mascarpone, remaining sugar and vanilla sugar. Fold in cream and spread the mixture loosely on the base. Keep the cake cool until serving. Place the cocoa in a sieve and, using a template, decorate the cake with hearts.

3. 3

   Mix quark, mascarpone, remaining sugar and vanilla sugar. Fold in cream and spread the mixture loosely on the base. Keep the cake cool until serving. Place the cocoa in a sieve and, using a template, decorate the cake with hearts. Sprinkle with remaining cocoa and serve immediately. Makes 12-16 pieces

4. 4

   Waiting time approx. 2 hours. piece approx. 1760 kJ/420 kcal. E 8 g/F 26 g/KH 38 g