Macchiato Cake

Name: Macchiato Cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 1
Ingredients: 250 g Whipped cream; 150 g Mocha chocolate; 3 Eggs; 7-10 Tbsp (size M); 100 g Sugar; 75 g Flour; 50 g Cornstarch; 1 TEASPOON Baking Powder; 100 ml boiled and cooled coffee; 50 g Mocha chocolate; baking paper; 250 g Whipped cream; 1 package Vanillin sugar; 100 g white couverture; 2 TABLESPOONS Sugar

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 1

250 g Whipped cream
150 g Mocha chocolate
3 Eggs
7-10 Tbsp (size M)
100 g Sugar
75 g Flour
50 g Cornstarch
1 TEASPOON Baking Powder
100 ml boiled and cooled coffee
50 g Mocha chocolate
baking paper
250 g Whipped cream
1 package Vanillin sugar
100 g white couverture
2 TABLESPOONS Sugar

Directions

1
For the cream, warm the cream lukewarm. Chop the mocha chocolate and dissolve in it. Chill the cream for about 3 hours. In the meantime, separate the eggs for the base. Beat the egg white and 3 tablespoons of cold water until stiff. Let sugar trickle in. Stir in egg yolk. Mix flour, cornstarch and baking powder, sieve and carefully fold in.
2
Line the bottom of a springform pan (26 cm Ø) with baking paper. Fill in sponge cake mixture and smooth it down. Bake in the preheated oven (electric: 175 ° C/ gas: level 2) for about 20 minutes. Then let it cool down a little. Loosen the edge with a knife. Let the cake base cool down completely on a cake rack. Then cover with a cake crust. Sprinkle with coffee. Grate the mocha chocolate. Put 1 tablespoon aside for decorating. Sprinkle the rest of the chocolate on the cake base. Whip the cold chocolate cream with the whisk of the hand mixer and spread it on the base. Chill for another 30 minutes. Whip cream and vanilla sugar until stiff. Spread on the cream.
3
Grate the mocha chocolate. Put 1 tablespoon aside for decorating. Sprinkle the rest of the chocolate on the cake base. Whip the cold chocolate cream with the whisk of the hand mixer and spread it on the base. Chill for another 30 minutes. Whip cream and vanilla sugar until stiff. Spread on the cream. To decorate, chop white couverture and melt in a hot water bath. Spread thinly on a board (not wood) and leave to cool. Use a spatula to form delicate rolls. Sprinkle cake with white rolls and retained mocha chocolate. Melt the sugar until golden brown. Use two forks to make fine threads. Decorate the cake with them. Makes about 12 pieces
4
To decorate, chop white couverture and melt in a hot water bath. Spread thinly on a board (not wood) and leave to cool. Use a spatula to form delicate rolls. Sprinkle cake with white rolls and retained mocha chocolate. Melt the sugar until golden brown. Use two forks to make fine threads. Decorate the cake with them. Makes about 12 pieces