Cappuccino Cake 'Velvet Cloud'

Start by preparing the baking pan and the oven. Line the bottom of a 24 cm springform pan with parchment paper. Do not grease the sides – this will allow the sponge cake to rise evenly, 'climbing' up the walls. Preheat the oven to 170°C with the top and bottom heating function. This is crucial for the cake to bake evenly.

Prepare the coffee essence. In a small bowl, place 2 teaspoons (4g) of instant coffee and pour in 3 tablespoons (45ml) of boiling water. Stir vigorously with a small spoon until all the coffee granules are completely dissolved. Set aside to cool completely. The essence must be cold before adding it to the batter.

Separate the egg whites from the yolks. Crack the egg whites into a large, perfectly clean and dry bowl. Set the yolks aside in a smaller bowl. Even the smallest speck of yolk or fat in the bowl with the egg whites can prevent them from whipping properly. Add a pinch of salt to the egg whites.

Whip the egg whites. Using a mixer on medium speed, start beating the egg whites with salt. When the foam becomes white and thick (known as 'stiff peaks soft'), begin adding sugar, one tablespoon at a time, without stopping the mixing. After each added tablespoon of sugar, mix for about 30 seconds. Once all the sugar is added, increase the mixer speed to the highest setting and whip for another 2-3 minutes, until the foam is very thick, shiny, and stiff. When you remove the mixer beaters, stiff 'peaks' should remain on them.

Add the cooled coffee essence to the bowl with the egg yolks. Whisk them briefly with a fork or a whisk, just until the ingredients are combined into a smooth, liquid mixture. You don't need to beat them.

Combine the mixtures. Reduce the mixer speed to the minimum. Slowly add the egg yolk mixture to the whipped egg whites in a thin stream. Mix very briefly, just until the ingredients are combined. Overmixing will cause the foam to deflate.

Add the dry ingredients. In a separate bowl, mix the all-purpose flour with the baking powder. Sift this mixture directly into the bowl with the egg mixture in two or three batches. After each batch, very gently fold the batter with a spatula, making movements from the bottom of the bowl upwards. Mix only until the ingredients are combined – there may be small lumps of flour in the batter.

Pour the batter into the prepared springform pan. Gently smooth the surface with a spatula. Place the pan in the preheated oven (170°C) and bake for about 30-35 minutes. To check if the cake is done, insert a wooden stick (e.g., a skewer) into the center. If it comes out dry, the sponge cake is baked.

Cooling the sponge cake. After baking, take the pan out of the oven and drop it (with the cake inside) from a height of about 30 cm onto the counter or floor. This step prevents the sponge cake from collapsing. Then, set the cake in the pan on a metal rack to cool completely. Only after it has completely cooled, gently run a knife along the sides of the cake to separate it from the pan and remove the ring.

Prepare the soaking syrup. In a cup, place 1 teaspoon (2g) of instant coffee and 2 tablespoons (30g) of sugar. Pour in 120 ml of hot water and stir until completely dissolved. Set aside to cool completely. When the syrup is cold, optionally add 30 ml of Amaretto liqueur and mix.

In a large, chilled bowl, place very cold 36% heavy cream. Whip it with a mixer on the highest speed until it becomes thick and stiff. Be careful not to 'overwhip' it (curdle it), as it will turn into butter. The finished whipped cream should hold its shape and not drip from the mixer beaters.

In a second, separate bowl, place the chilled mascarpone cheese and sifted powdered sugar. Using a mixer on low speed, mix the ingredients just until they combine into a smooth, uniform cream. This usually takes no longer than 30-40 seconds.

Combine the whipped cream with the mascarpone mixture. Add the whipped cream to the cheese mixture in three batches. Gently fold each batch in using a silicone spatula, making circular motions from the bottom to the top. Mix gently to keep the cream fluffy and aerated. The finished cream should be thick and stable.

Place the cooled sponge back in a clean springform pan (you can line the inside with a strip of acetate for perfectly smooth sides) or on a cake stand. Using a teaspoon or a kitchen brush, evenly soak the entire surface of the sponge with the previously prepared cold coffee syrup. Pay special attention to the edges, which are usually drier.

Spread the entire mascarpone cream over the soaked sponge. Using a spatula or a wide knife, evenly distribute the cream over the entire surface of the cake, creating a smooth or slightly wavy layer, depending on your preference. Place the cake in the refrigerator for at least 4-6 hours, preferably overnight. During this time, the flavors will meld, and the cream will set properly.

Just before serving, take the chilled cake out of the refrigerator. Carefully remove the ring from the springform pan. Using a small sieve, generously sift bitter cocoa over the top of the cake, creating a thick, even layer. The cocoa should cover the entire cream.