500 millilitres double cream
300 grams soured cream
2 teaspoons vanilla bean paste
300 grams vanilla biscuit crumbs
10 grams unsweetened cocoa powder
2 teaspoons instant cappuccino powder
15 grams full cream milk powder
Preparation
Pour the double cream into a large bowl, and whip it until soft peaks form. In another bowl, whisk up the soured cream with the vanilla, just to make it smooth, then pour it into the whipped cream. Continue whisking on high until firm peaks form.
Divide the whipped cream into three parts. Add the biscuit crumbs and the cocoa powder to one part of the cream, and fold it through until it resembles a very thick batter. Take a cake tin with a removable bottom or a spring form pan (23 cm), add in the biscuit batter, and spread it as evenly as possible. You can level it entirely or leave it with a wavy appearance, which is also fine.
Add the cappuccino powder to the second part of the cream, and whisk on low until completely smooth and blended. Spread this batter over the biscuit base in the tin, and level it. To the last part of the cream, add the milk powder and whip it up. This will cause this layer to firm up significantly, so whip until only mixed through, otherwise it will become stiff and grainy.
Spread this layer over the cappuccino, and place the entire cake into the refrigerator for at least 6 hours, preferably 8. Serve with chocolate sauce, coffee, or just some more whipped cream. Yields 16 rich servings.
