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Latte macchiato cake

Ingredients (for 8 persons)

  • 100 ml cold espresso
  • 250 g whipping cream
  • 150 g mocha chocolate
  • 3 eggs
  • 75 g sugar
  • 75 g plain flour
  • 50 g cornflour
  • 1 tsp baking powder
  • 50 g mocha chocolate
  • 250 g whipping cream
  • 1 packet vanilla sugar
  • (if needed, 1 packet cream stiffener)
  • 1 tbsp Amaretto liqueur


  • To make the cream layer, heat the cream until lukewarm. Chop up the mocha chocolate (150g) and melt it in the cream. Chill mixture for around 3 hours.
  • In the meantime, separate the eggs for the base. Beat the whites with 3 tbsp of cold water until stiff. Slowly add the sugar towards the end. Mix in the yolks. Mix together the flour, cornflour and baking powder and carefully fold in.
  • Line the base of a springform tin (26 cm in diameter) with greaseproof paper. Pour in the cake mixture and level off. Bake in a preheated oven (175 °C) for around 20 minutes. Then leave to cool.
  • Place cake ring around base and drizzle with espresso. Grate the mocha chocolate (50g) and, keeping back 3 tablespoons, sprinkle the rest over the base. Using a handheld whisk, beat the cream and spread over the base.
  • Chill for around 30 minutes.
  • Beat the cream with the vanilla sugar (and cream stiffener if needed) and 1 tbsp of Amaretto until stiff.
  • Decorate cake with this and the rest of the grated chocolate.