LATTE MACCHIATO CAKE FROM THE TRAY

Ingredients

Directions

1. 1

   Chop the chocolate and melt it over a warm water bath. Mix espresso powder with 3 tablespoons of hot water. Cream fat with salt and sugar. Stir in eggs one after the other. Mix flour and baking powder, sieve onto the fat cream and stir in.

2. 2

   Halve the dough. Stir chocolate and cocoa into one half. Stir espresso into the other half. Grease the fat pan of the oven (32 x 39 cm) and dust with flour. Add the chocolate dough and smooth it down. Add the espresso dough, smooth it down and pull it through the dough once with a fork. Spread the mocha beans, except for 2 tablespoons for decoration, on the dough. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 25-30 minutes. Let cool on a cake rack. Cream the cream cheese and icing sugar with the whisk of the hand mixer.

3. 3

   Add the espresso dough, smooth it down and pull it through the dough once with a fork. Spread the mocha beans, except for 2 tablespoons for decoration, on the dough. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 25-30 minutes. Let cool on a cake rack. Cream the cream cheese and icing sugar with the whisk of the hand mixer. Spread on the cake and smooth it down. Just before serving, cut into pieces, dust with espresso powder and decorate with set aside mocha beans

4. 4

   Waiting time approx. 2 hours. Per piece about 1680 kJ/ 400 kcal. E 6 g/ F 26 g/ KH 35 g