Cappucino cake

Name: RECIPE: Torta Cappucino - BAM Become A Master
Cook time: 15 min
Total time: 1 h 30 min
Yield: 8
Ingredients: 2 eggs (medium-sized); 70 g granulated sugar; 50 g all purpose flour; 10 g BAM cacao powder; 1 teaspoon finely ground coffee; 70 ml milk; 20 g instant cocoa; 150 g BAM white chocolate drops; 400 g whipping cream; 1.5 teaspoon instant coffee powder (for coffee with cream); 3 gelatin sheets; 40 g BAM white chocolate drops; 1 tablespoon oil; pinch of instant coffee powder

(1)

Preparation time: 1 h 30 min
Difficulty:
Number of ingredients: 14

The Cappucinocake is one of the best cakes! It consists of a cocoa sponge with coffee and a soft, fluffy custard with white chocolate and instant coffee. The amount of coffee in the cake is just the right amount to impress coffee lovers and convince even those who can''t imagine coffee in a cake.

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The cake will be perfect if you follow the recipe from start to finish. We also suggest that you read the recipe for your chosen cake before you prepare it, so that you are not surprised by any unexpected steps during the preparation.

The ingredients in the recipe can be used to make eight pieces of cake, prepared in an 18 cm diameter baking tin.

If you don''t like Cappuccino cake, you can also make cakes with different flavours. We have prepared a few ideas:

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Ingredients:

SPONGE CAKE:

2 eggs (medium-sized)
70 g granulated sugar
50 g all purpose flour
10 g BAM cacao powder
1 teaspoon finely ground coffee

LIQUID FOR MOISTENING THE SPONGE:

70 ml milk
20 g instant cocoa

FILLING:

150 g BAM white chocolate drops
400 g whipping cream
1.5 teaspoon instant coffee powder (for coffee with cream)
3 gelatin sheets

GLAZE:

40 g BAM white chocolate drops
1 tablespoon oil
pinch of instant coffee powder

Nutrition / serving

Energy Value	1504 kJ / 359 kcal
Fats	23,9 g
of which saturated fat	14,5 g
Carbohydrates	30,4 g
of which sugars	25,6 g
Dietary Fiber	0,9 g
Proteins	4,9 g
Salt	0,1 g

Instructions:

preparation procedure:

Beat the eggs and sugar on high speed for 10 minutes. Sift the dry ingredients over the egg mixture and fold in with a spatula. Spread the mixture evenly on a baking tray lined with baking paper (bottom) and bake for 15 minutes. While the sponge cake is baking, prepare the cocoa to moisten it. Remove the baked sponge cake from the baking tray and cool on a wire rack.

While the sponge cake is cooling, prepare the cream. Melt the chocolate with 100 g of sweet cream over steam, whip 300 g of sweet cream and set aside. Soak the gelatine in cold water for 5 minutes. When the chocolate has melted, stir in a teaspoon of instant coffee and then dissolve the gelatine in it. Remove from the heat and cool until lukewarm. Using a spatula, stir the whipped cream and half a teaspoon of instant coffee into the lukewarm chocolate.

Cut the sponge cake into two equal discs. Trim the upper one to a size of 14 cm (4 cm less than the diameter of the cake) using a ring or a cup. Place the lower sponge on the base, moisten it and place the ring on it. Brush it with less than half of the cream and flatten the surface. Refrigerate the cake for 10 minutes to allow the cream to firm up a little and keep the remaining cream at room temperature.

Place the sponge cake on top of the cream and moisten it. Spread the rest of the cream over the sponge, making sure to fill the rim around the sponge first. Smooth the surface of the custard and place the cake in the fridge for half an hour to firm up.

Melt the chocolate and oil over steam and cool until lukewarm. Pour the glaze evenly over the cake and sprinkle with a pinch of instant coffee. Chill the cake for at least 4 hours.

Remove the ring from the cooled cake and decorate as desired.

Premium BAM baking products.

Order ingredients with a 10% discount:

Cocoa powder, 500 g

16,90 €

Out of stock

White chocolate, 500 g

11,90 €

Discount on products used in the recipe - 10%:

-1,19 €

Total:

11,90 €10,71 €

-10%

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Reading time: 11 minutes

Cappucino cake

Preparation time: 1 h 30 min

Difficulty: 2

Number of ingredients: 14

Ingredients:

SPONGE CAKE:

2 eggs (medium-sized)
70 g granulated sugar
50 g all purpose flour
10 g BAM cacao powder
1 teaspoon finely ground coffee

LIQUID FOR MOISTENING THE SPONGE

70 ml milk
20 g instant cocoa

FILLING:

150 g BAM white chocolate drops
400 g whipping cream
1.5 teaspoon instant coffee powder (for coffee with cream)
3 gelatin sheets

GLAZE:

40 g BAM white chocolate drops
1 tablespoon oil
pinch of instant coffee powder

Nutrition / serving:

Energy Value	1504 kJ / 359 kcal
Fats	23,9 g
of which saturated fat	14,5 g
Carbohydrates	30,4 g
of which sugars	25,6 g
Dietary Fiber	0,9 g
Proteins	4,9 g
Salt	0,1 g

Estimated values calculated using artificial intelligence.

Instructions:

preparation procedure

	Beat the eggs and sugar on high speed for 10 minutes. Sift the dry ingredients over the egg mixture and fold in with a spatula. Spread the mixture evenly on a baking tray lined with baking paper (bottom) and bake for 15 minutes. While the sponge cake is baking, prepare the cocoa to moisten it. Remove the baked sponge cake from the baking tray and cool on a wire rack.
	While the sponge cake is cooling, prepare the cream. Melt the chocolate with 100 g of sweet cream over steam, whip 300 g of sweet cream and set aside. Soak the gelatine in cold water for 5 minutes. When the chocolate has melted, stir in a teaspoon of instant coffee and then dissolve the gelatine in it. Remove from the heat and cool until lukewarm. Using a spatula, stir the whipped cream and half a teaspoon of instant coffee into the lukewarm chocolate.
	Cut the sponge cake into two equal discs. Trim the upper one to a size of 14 cm (4 cm less than the diameter of the cake) using a ring or a cup. Place the lower sponge on the base, moisten it and place the ring on it. Brush it with less than half of the cream and flatten the surface. Refrigerate the cake for 10 minutes to allow the cream to firm up a little and keep the remaining cream at room temperature.
	Place the sponge cake on top of the cream and moisten it. Spread the rest of the cream over the sponge, making sure to fill the rim around the sponge first. Smooth the surface of the custard and place the cake in the fridge for half an hour to firm up.
	Melt the chocolate and oil over steam and cool until lukewarm. Pour the glaze evenly over the cake and sprinkle with a pinch of instant coffee. Chill the cake for at least 4 hours.
	Remove the ring from the cooled cake and decorate as desired.