Cappuccino Cake 'Velvety Moment'

Preheat the oven to 170°C (fan) or 180°C (top-bottom). Prepare a springform pan with a diameter of 22-24 cm. Line the bottom of the pan with parchment paper, and do not grease the sides – this will help the sponge cake rise evenly along the walls and prevent it from collapsing after baking.

In a bowl, combine the dry ingredients: sift the all-purpose flour and baking powder through a fine sieve. Add 2 teaspoons (4g) of instant coffee. Mix everything thoroughly with a whisk to ensure the ingredients are evenly distributed.

Very carefully separate the egg whites from the yolks. Make sure that not a drop of yolk gets into the egg whites, as this will prevent them from whipping. Place the egg whites in a large, clean, and dry bowl (preferably metal or glass). Set the yolks aside in a smaller bowl.

Start beating the egg whites at medium speed with a mixer. When they start to foam and turn white, gradually add the fine sugar, one tablespoon at a time, while continuing to beat. After adding all the sugar, increase the mixer speed to maximum and beat for about 8-10 minutes, until the meringue is very thick, stiff, and glossy. Well-beaten meringue should not fall out of the bowl when turned upside down.

Reduce the mixer speed to the minimum. Add one yolk at a time to the whipped egg whites, mixing only until the ingredients are combined (about 10-15 seconds for each yolk). Do not mix too long to prevent the egg whites from deflating.

Set aside the mixer. Gradually add the dry ingredients (flour with baking powder and coffee) to the egg mixture in two or three batches. Gently fold each batch using a large, flat spatula or whisk, making movements from bottom to top. Mix only until no dry flour is visible. The goal is to minimize 'deflating' the foam.

Carefully pour the prepared mixture into the prepared springform pan. Smooth the top with a spatula. Place in the preheated oven and bake for about 30-35 minutes. To check if the sponge is ready, insert a wooden stick into the center – if it comes out dry, the cake is baked. After baking, remove the sponge from the oven and drop it (in the pan) from a height of about 30 cm onto the countertop or floor. Leave it in the pan to cool completely.

In a small saucepan, bring 150 ml of water to a boil. Remove from heat. Add the remaining 3 teaspoons (6g) of instant coffee and 2 tablespoons of sugar to the hot water. Stir vigorously until the coffee and sugar are completely dissolved. Set aside to cool completely. Once the syrup is cold, you can add amaretto liqueur to enhance the flavor.

Break the white chocolate into small pieces. Place it in a heatproof bowl and melt it in a water bath (set the bowl over a pot of gently boiling water, making sure the bottom of the bowl does not touch the water). Stir occasionally until the chocolate is smooth and liquid. Remove the bowl from the pot and set it aside to cool for about 10-15 minutes. The chocolate should still be liquid but no longer hot.

In a large, chilled bowl, place very cold heavy cream. Whip it with a mixer on high speed until it becomes thick and stiff. Be careful not to 'overwhip' it (it will turn into butter), so stop whipping as soon as it forms stiff peaks.

In a separate bowl, place the chilled mascarpone cheese and sifted powdered sugar. Mix on medium speed for about 30-40 seconds, just until the ingredients combine into a smooth mixture. Then, while continuing to mix on low speed, slowly pour in the cooled white chocolate in a steady stream. Mix briefly until you achieve a uniform cream.

Add the whipped cream to the mascarpone and chocolate mixture in two batches. Gently fold in each batch using a spatula, making folding motions (from bottom to top) to keep the cream fluffy and aerated. The finished cream should be thick and stable.

Carefully remove the completely cooled sponge cake from the mold (run a knife along the edges to separate it). Using a long, sharp knife (preferably a serrated bread knife), cut the sponge cake lengthwise into three equal layers.

Place the first layer of sponge cake on a serving platter or plate. Using a brush or teaspoon, evenly soak it with 1/3 of the prepared coffee syrup. Spread about 1/3 of the mascarpone cream on top and smooth the surface with a spatula or knife.

Cover the layer of cream with the second layer of sponge cake, pressing it down gently. Repeat the process: soak the layer with 1/3 of the syrup and spread another 1/3 of the cream. Place the last, third layer, and soak it with the remaining syrup. Spread the remaining cream evenly over the top and sides of the cake, creating a smooth surface.

Place the prepared cake in the refrigerator for at least 4 hours, preferably overnight. This will allow the flavors to meld and the cream to set, making it easier to slice. Just before serving, sift a generous layer of dark cocoa powder over the top of the cake. Optionally, decorate with chocolate-covered coffee beans.