CAPPUCCINO NUT CAKE

 FOR BISCOPT:

5 eggs, large
1 cup sugar
3/4 cup cake flour
2 teaspoons potato flour
1 teaspoon of baking powder
4 tablespoons of nutty cappuccino, powder
pinch of salt
INGREDIENTS FOR CREAM:

800 ml milk
3/4 cup sugar
2 x 40 g vanilla pudding, powder
1 teaspoon potato flour
6 tablespoons of nut cappuccino, powder
300 g butter, room temperature
INGREDIENTS FOR CREAM CREAM:

600 ml 30% cream
4 tablespoons powdered sugar
3 teaspoons of gelatin
1/4 cup water
ADDITIONALLY:

1 small jar of jam, e.g. currant
2 tbsp cocoa
* 1 cup of 250 ml.

Form with dimensions 25 × 35 cm or similar we lay out with baking paper.
Eggs should be at room temperature. Sift flour with powder and cappuccino. Proteins are separated from yolks and mixed with a pinch of salt into stiff foam. At the end of mixing, add spoonful of sugar until a thick mass forms. In a few small portions, add sifted ingredients and gently mix with a spoon or spatula. We put it into the mold and bake at 175 C for about 35-40 min. to the so-called dry stick. We remove, leave to cool and cut into two parts. Put the bottom into the mold and grease it with jam.
Boil 600 ml of milk together with sugar. Sift pudding powder, flour, cappuccino into the remaining milk and add yolks. Mix thoroughly and, stirring constantly, add a small stream to the hot milk. Cook on low heat until a thick pudding is formed. Ready to wrap with foil and leave to cool. Mix the soft butter for a while, then add the spoonful of pudding. We lay out on jam and cover with a second biscuit top.
Pour gelatin into water and leave to swell. Then heat for a moment in the microwave, mix and leave to cool. Mix the cream to a thick mass, add sifted powdered sugar and a small stream of cooled gelatin. We put on a sponge cake and put in the fridge for a few hours or all night. Sprinkle with cocoa before serving.