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Cakes
Preparation for cappuccino filling
Melt the chocolate for the cappuccino
filling. Whip the cream until stiff. Soak
the gelatine in cold water. Squeeze the
gelatine, then dissolve it in the
microwave or in a pan on the cooktop
on a low heat. Leave to cool slightly.
Stir half the espresso and half the
coffee liqueur into the gelatine and add
to the whipped cream.
Divide the coffee and cream mixture in
half. Stir the vanilla sugar into one half
and the chocolate and cocoa into the
other half.
Place one layer of cake on a serving
platter and drizzle with a little coffee
liqueur and espresso, and spread the
chocolate cream over this. Top with the
second layer of cake, drizzle with the
remaining liqueur and espresso and
spread this with the vanilla cream. Top
with the final layer of cake, spread with
cream and dust with cocoa.
Useful tip
For a fruity variation, add some grated
lemon zest and 300 g drained mandarin
segments or apricot pieces.
29
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