Ingredients
Sponge cake
3 eggs
70 g sugar
30 g wheat flour
45 g potato starch
10 g cocoa
4 g baking powder
40 ml coffee
Cream mixture
300 g 30% whipping cream
2 tbsp powdered sugar
2 tsp gelatin
30 ml hot water
750 g Lauretta cappuccino flavored filling
cocoa for decoration
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Preparation
- Beat the eggs until light. Beating constantly, slowly add sugar. Reduce the speed, add both flours with baking powder and cocoa, and mix until the ingredients are combined.
Pour the batter into a form with a removable edge, 20 cm by 20 cm, lined with parchment paper.
Bake at 356°F (180°C) for 30 minutes.
After baking, soak with coffee and set aside to cool.
Spread the Lauretta cappuccino flavored filling on the cold sponge cake.
Prepare the cream mixture. Dissolve gelatin in 30 ml of hot water, mix well and cool. Whip the cream with powdered sugar until stiff. While mixing, slowly add gelatin.
Pour the cream mixture onto the Lauretta filling.
Place the dough in the fridge for at least 3 hours, preferably overnight. Before serving, sprinkle the top with cocoa.
