Servings: 10 people
Ingredients
- Chocolate Ganache cold
- Sponge Cake with ground almond I cut the cold sponge cake in half
- 250 grams marzipan (plain)
Coffee mousse
- 400 ml double cream (or heavy cream)
- 1 tablespoon instant coffee
- 2 tablespoon powdered sugar
- 2 pack Dr. Oetker Gelatin fix (40 grams)
Instructions
- Put back the bottom of Sponge Cake in the Basics Springform Pan.
- Put the half of Chocolate Ganache on top of the Sponge Cake.
- Roll the plain marzipan flat and round. Put the marzipan on the top of Chocolat Ganache.
- Put the other half of Chocolate Ganache on top of the marzipan.
- Put the top of Sponge Cake on the ganache layer.
Coffee mousse
- In the large bowl whisk the double cream and add constantly the Gelatin fix in the cram.
- Add the powdered sugar and instant coffee in the cream. Whisk until the cream become smooth and thick.
- Put the coffee mousse on the top of the cake.
- Leave the cake in the fridge to set for at least two hours.
Notes
Chocolate Coffee Marzipan Cake height approximately 12-13 cm (5 inches), if height of your Basics Springform Pan smaller, it should be elevated with baking paper sheets. Place the baking paper sheets on the inside of the ring and then put back the bottom of sponge cake back in the baking tin.