with yogurt
1 cake
Cappuccino Cake
Recently I wanted to make a non-fruity cake. Especially at hot temperatures even the most delicious chocolate cake is just too much for me. The following recipe is a delicious alternative to the classic chocolate cakes with a light cappuccino taste.-Josefine
You need
- 300 g Sugar
- 3 Eggs
- 1 TBSP Vanilla Extract
- 70 g Flour
- 60 g Cornstarch
- 1 TBSP Baking Powder
- 25 g Cappuccino Powder
- 9 Sheets Gelatin
- 500 g Plain Yogurt
- 500 ml Whipping Cream
- 200 g Chocolate Milk
Here’s how to do it
- Beat the eggs with 2-3 tablespoons of hot water until foamy. Add 150g (half) sugar and vanilla sugar. Mix flour, cornstarch and baking powder in a separate bowl. Then sift and add to the egg mixture.
- Mix the dough well. Then pour into a springform pan and bake for 25-30 min (approx. 180°C). Let cool completely. Then cut once horizontally in half.
- Dissolve the cappuccino powder in 3 tablespoons of hot water. Then add yogurt and 150g sugar and mix. In the meantime, soak gelatin according to package directions and mix well (thoroughly!) with the yogurt. There is nothing worse than biting on unmixed gelatin. Therefore: stir well.
- Finally, in a separate bowl, whip the cream and fold into the yogurt mixture.
- Now spread half of the cappuccino cream on the first layer. Then put the second cake layer on top. Finally, spread the remaining cream around the cake.
- To decorate, simply grate or chop the chocolate and arrange on top of the cream as desired. Chill for at least two hours so that the cream really sets.
