Latte macchiato cake
easy
45 mins
45 mins
Ingredients
- 7-10 Tbsp Oil
- 1/2 l Milk
- 1 package Pudding powder "Caramel" or "Almond
- 3 (approx. 12 g) slightly heaped tablespoons of espresso powder (instant)
- 75 g Sugar
- 80 g Butter
- 250 g dark chocolate cookies (with hazelnuts and chocolate chips)
- 5 sheets white gelatine
- 400 g + 400 g whipped cream
- 4 packages Vanillin sugar
- 7-10 Tbsp Cocoa
- 7-10 Tbsp Cling film
- 1 large freezer bag
Directions
- 1
Brush a cake plate with some oil. Place a cake ring or the rim of a springform pan (26 cm Ø) on top. Mix 1/8 l milk, pudding powder, espresso powder and sugar. Boil up the rest of the milk.
- 2
Pull the pot off the stove. Stir in pudding powder, bring to the boil again and simmer for at least 1 minute, stirring continuously. Pour into a bowl. Place the foil directly on the surface of the pudding so that no skin forms on it.
- 3
Let the pudding cool down.
- 4
Melt butter at low heat. Put the cookies in a freezer bag and close the bag. Finely crumble the cookies with a rolling pin. Mix the crumbs and liquid butter (depending on the type of cookie, a crumbly or rather doughy mass is formed).
- 5
Fill the crumb mixture into the cake ring and press it into the cake base. Chill for about 30 minutes.
- 6
Soak gelatine in cold water. Whip 400 g cream until stiff, while letting 2 sachets of vanillin sugar trickle in. Squeeze out the gelatine and dissolve at low heat. Stir in 2 tablespoons of cream by the spoonful.
- 7
Then stir into the remaining cream.
- 8
Stir the pudding briefly with the whisk of the hand mixer. Add the cream in 2 portions. Spread on the cookie base. Chill the cake overnight.
- 9
Whip 400 g cream until semi-stiff to stiff, while pouring in 2 sachets of vanilla sugar. Remove the cake from the cake ring. Spread the cream on top like a wave. Dust with cocoa shortly before serving.
Nutrition Facts
330 kcal
21 g
24 g
4 g
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