latte macchiato cake

Name: latte macchiato cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 12
Ingredients: 100 g Dark chocolate; 3 (à 200 g) Cup of whipped cream; 4 Eggs (size M); 1 (approx. 250 g) Cup of sugar; 1 (approx. 150 g) beaker flour; 2 packages Bourbon vanilla sugar; 1 package Cream stabiliser; 7-10 Tbsp Cocoa powder; 7-10 Tbsp Mocha beans; 7-10 Tbsp Fat and breadcrumbs

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 12

100 g Dark chocolate
3 (à 200 g) Cup of whipped cream
4 Eggs (size M)
1 (approx. 250 g) Cup of sugar
1 (approx. 150 g) beaker flour
2 packages Bourbon vanilla sugar
1 package Cream stabiliser
7-10 Tbsp Cocoa powder
7-10 Tbsp Mocha beans
7-10 Tbsp Fat and breadcrumbs

Directions

1
Break the chocolate into pieces and chop finely. Pour 1 cup of cream into a bowl. Wash the cream cup, dry it and use it as a measuring cup. Whisk eggs and sugar with the whisk of the hand mixer for 8-10 minutes until white and creamy. Sift flour on top and fold in. Fold in cream from the bowl and chocolate. Pour the dough into a greased springform pan (26 cm Ø) sprinkled with breadcrumbs.
2
Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 40 minutes. Leave to rest in the pan for 10 minutes, remove from the edge and allow to cool completely. Whip 2 cups of cream until stiff, adding cream firmer and bourbon vanilla sugar. Pour into a piping bag with a large perforated spout. Spray different sized tuffs onto the cake. Dust with cocoa. Decorate with mocha beans
3
Waiting time approx. 1 hour