Dissolve cappucino powder in 4 tablespoons of hot water. Separate eggs, beat egg whites until stiff. Cream fat and sugar. Add egg yolk, milk and cappucino one after the other. Mix flour and baking powder and stir in. Fold in the beaten egg white. Pour the dough into a greased wreath mould (3 litres capacity; 26 cm Ø). Bake in a preheated oven (electric: 200 °C/ gas: level 3) for about 1 hour, let cool down a little and then remove from the mould. Prick the wreath several times and sprinkle with liqueur. Whip the cream until stiff, place in a piping bag with a star-shaped spout and squirt tuffs onto the cake. Decorate with mocha beans
Plate: Altalena
Glass: Schott Zwiesel
Paper napkin: YOUR