Latte macchiato cake

Name: Latte macchiato cake
Cook time: 30 min
Total time: 30 min
Yield: 16
Ingredients: 7-10 Tbsp Fat and breadcrumbs for the mould; 100 g Dark chocolate; 3 (à 200 g) Cup of whipped cream; 4 Eggs (Gr. M); 1 (250 g) Cup of sugar; 7-10 Tbsp Salt; 1 (150 g) beaker flour; 1 coated Tsp Baking Powder; 1 package Cream stabiliser; 7-10 Tbsp 2 S. Bourbon-Vanillezucker; 7-10 Tbsp Cocoa; 7-10 Tbsp Chocolate mocha beans

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 16

7-10 Tbsp Fat and breadcrumbs for the mould
100 g Dark chocolate
3 (à 200 g) Cup of whipped cream
4 Eggs (Gr. M)
1 (250 g) Cup of sugar
7-10 Tbsp Salt
1 (150 g) beaker flour
1 coated Tsp Baking Powder
1 package Cream stabiliser
7-10 Tbsp 2 S. Bourbon-Vanillezucker
7-10 Tbsp Cocoa
7-10 Tbsp Chocolate mocha beans

Directions

1
Grease a springform pan (26 cm Ø) and sprinkle with breadcrumbs. Finely chop the chocolate. Pour 2 cups of cream into a mixing bowl, chill. Wash one cup of cream, dry it and then use it for measuring
2
Beat the eggs, sugar and 1 pinch of salt for about 8 minutes until fluffy. Sift flour and baking powder on top and fold in. Fold in 1 cup of cream and chopped chocolate. Spread into the mould. Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for about 40 minutes. Cool down
3
Whip the rest of the cream until stiff, adding cream firming agent and vanilla sugar. Pour tuffs onto the cake using a piping bag (large perforated nozzle). Decorate with cocoa and mocha beans