Latte Macchiato Cake

For the latte macchiato cake, first prepare the coffee ganache.

For the coffee ganache, boil 250 g of whipped cream together with 4-5 cl of strong espresso from a JURA machine or a similar coffee machine, chop 250 g of dark chocolate and dissolve in it.

Stir all ingredients to a homogeneous cream and let it cool in the refrigerator for about 3 hours.

In the meantime, preheat the oven to 180 °C. For the coffee sponge cake base, mix 50 g flour with 50 g cornstarch and a pinch of baking powder and sift.

Separate the 3 eggs, mix the yolks with 4-5 cl of cold espresso.

Beat the egg whites with 75 g sugar and a pinch of salt until stiff. Immediately stir half of the egg whites into the yolk mixture, also stir in the flour mixture and finally carefully fold in the second half of the whites.

Pour the sponge mixture into a cake pan (about 26 cm in diameter) and smooth it out. Bake in a preheated oven at 175 °C for approx. 15-20 minutes (needle test). Then allow to cool, optionally drizzle the base with 1 tablespoon amaretto or almond liqueur and spread the cold but still soft coffee ganache on top and refrigerate for 2 hours.

Mix 250 g mascarpone with liquid 250 g whipped cream, 1 tbsp sugar and the scraped pulp of a vanilla pod and beat with a hand mixer until stiff. Spread the finished foam evenly over the cooled cake.

Garnish the latte macchiato cake with a little bit of

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