This super simple Cafe-Latte Marble Cake has a mocha twist and is rich in taste
When art meets coffee, it becomes Gourmessian cozy!
Where art and taste meet – providing you with everything to create a relaxing and tasty atmosphere. The next time you around with your friends, the coffee-gossip will be about this cafe-latte marble cake. The perfect stress reliever that everyone craves for.
Fun-Fact: Did you know that the “Cafe Latte” is increasingly politicized in Western culture? For example, in the US, conservative political commentators refer to their opponents as “latte-drinking liberal elites”. And also in Scandinavian politics, the term “caffe latte segment” is used to describe elitist voters. So then, congratulate yourself with Gourmesso Espresso and this cake to climb into the elite of the coffee world.
Total time: 1h 40min
Prep time: 40min
Cook time: 1h
Difficulty: Medium
Servings: 1 Cake
Ingredients
- 1.06 cup butter or soft margarine
- 0.64 cup of sugar
- 1 pinch of salt
- 1 pack of vanilla sugar
- 5 medium sized eggs
- 1.27 cup flour (gladly light spelled flour type 630, this contains less gluten)
- 2 tsps of baking soda
- 0.85 cup almonds, ground
- 300ml of condensed milk
- 2 tbsp Ristretto Blend Forte Espresso from Gourmesso
For decoration
- 0.42 cup of couverture (dark beer)
- 0.30 cup of couverture (white)
- 1.06 cup whipped cream
- 1 packet of creamy stiff
- Chocolate (mocha beans) for decorating
- Grease for the mold
- Cocoa powder for decorating
Directions
➊ Place the butter or margarine in a bowl and stir with vanilla sugar, salt and 150g of sugar until it becomes creamy. Then stir the eggs individually. Mix the flour with baking powder and stir together with the almonds.
➋ Cut the dough in half. Dissolve 150 ml of condensed milk with espresso powder in a cup and stir. Add another 150ml of condensed milk with tea in another cup and stir. Grease the springform (26 cm Ø) and dust with flour. First fill it with the light, and then the dark dough. Beat with a fork.
Bake it in a preheated oven at 175 ° C top / bottom heat (circulating air: 150 ° C) for about 1 hour. Drop the mold and allow to cool on a grill.
➌ Chop light and dark chocolate pieces separately and melt over a hot water bath each time. Brush roughly half of dark couverture on baking paper. Spread the bright couverture on the strip. Draw the pattern in the couverture and keep it cold.
➍ Re-melt the remaining couverture and spread it on the edge of the cake. Let it cool. Beat the cream with 1 tbsp of sugar and cream. Spread it on on the cake.
Remove the couverture from the refrigerator and break it into pieces. Place the mocha beans, the couverture pieces and the cocoa powder.
Done. Enjoy!
