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29 Sponge base filling Ingredients For cappuccino filling: 100 g dark chocolate 500 g cream 6 gelatine leaves 80 ml espresso 80 ml coffee liqueur 3 tsp. vanilla sugar 1 tbsp. cocoa powder For dusting: 1 tbsp. cocoa powder Accessories: Serving plate Fine sieve Preparation for cappuccino filling Melt the chocolate for the cappuccino filling. Whip the cream until stiff and set a small portion aside to spread on the top layer. Soak the gelatine in cold water. Squeeze the gelatine, then dissolve it in the microwave or in a pan on the cooktop on a low heat. Leave to cool slightly. Stir half the espresso and half the coffee liqueur into the gelatine and add to the whipped cream. Divide the coffee and cream mixture in half. Stir the vanilla sugar into one half and the chocolate and cocoa into the other half. Place one layer of cake on a serving platter and drizzle with a little coffee liqueur and espresso, and spread the chocolate cream over this. Top with the second layer of cake, drizzle with the remaining liqueur and espresso and spread this with the vanilla cream. Place the third layer on top, coat it with the cream you set aside and dust with cocoa powder.