Quick mixture
120 g wheat flour
2 level tsp baking powder
100g sugar
pinch salt
6 tbsp SATRO Cappuccino Classic
2 eggs
100 g soft butter or margarine
7 tbsp milk

Crème topping
200 g full fat cream cheese
1 tbsp crème fraîche
1 tsp cornflour
1 sachet vanilla sugar
40g icing sugar
Cocoa powder

Preparation

Preheat the oven to 180°C. Place all the ingredients for the quick mixture into a bowl and combine to form a smooth batter using a mixer. Pour the mixture into muffin cases or moulds up to two-thirds full and bake for around 15 minutes, depending on the size of the muffins.
For the crème topping, mix all the ingredients together well. Remove the muffins from the oven and top each one with crème. Return to the oven for another 10 minutes (approx).
Allow the muffins to cool and dust with SATRO Cappuccino powder classic or cocoa powder.

Tip
When using paper muffin cases, use two for each muffin in order to make them more stable. Use a muffin case inside the muffin mould to make the muffins easier to remove.

Sponge mixture
2 eggs
75g sugar
1 sachet vanilla sugar

A pinch of salt

75g wheat flour
1 level tsp baking powder

Filling
6 tsp SATRO Cappuccino powder
classic
5 tbsp warm water
5 tbsp sugar
1 sachet vanilla sugar
1 sachet instant gelatine
400g whipping cream

Garnish
50 g plain chocolate
cocoa powder

Preparation

Sponge mixture:
Preheat the oven to 180°C. Beat the eggs, sugar, vanilla sugar and salt until very frothy. Fold in the flour and baking powder evenly. Pour the mixture into a greased spring form tin and bake for around 20 minutes. Allow to cool.

Filling:
Dissolve the SATRO Cappuccino powder classic in the warm water and stir in 4 tbsp sugar and vanilla sugar. Mix the instant gelatine with 1 tbsp sugar. Whip the cream briefly. Add the instant gelatine, stirring constantly, and whip the cream until stiff. Stir together 4 tbsp cream with the Cappuccino mixture and then fold into the cream. Place a cake ring around the base. Spread the cream and Cappuccino mixture onto the base and use a tablespoon to press indentations into the surface of the cream. Place the gateau in the fridge for several hours.

Garnish:
Break up the chocolate, melt over a water bath on low heat and place in a small freezer bag. Cut off a small corner, squeeze patterns onto a piece of baking paper and allow to cool. Remove the cake ring, dust with cocoa if desired and decorate with the ornaments.

Tip
If pressed for time, use ready-made chocolate ornaments for decoration.

All-in-one mixture
100g wheat flour
30 g cornflour
5 tbsp SATRO Cappuccino with a fine hint of cocoa
1 level tbsp cocoa powder
3 level tsp baking powder
120g sugar
1 sachet vanilla sugar
3 eggs
1 tbsp water
125g margarine
50 g plain chocolate shavings

For the filling
4 sheets gelatine
1 pot cherry compote (500g)

For sprinkling
2-3 tbsp Kirsch

To garnish
250g whipping cream
1 sachet vanilla sugar
½ tsp cinnamon
1-2 tbsp plain chocolate

Preparation
Grease the base of a spring form tin or line it with baking paper. Preheat the oven to 180°C. For the all-in-one mixture, place all the ingredients into a mixing bowl and use a hand mixer to produce a smooth batter. Pour the mixture into the tin and bake for around 25 minutes. After baking, remove the base from the tin and allow to cool on a cooling rack. Remove the baking paper. Use a spoon to hollow out the base to a depth of a centimetre, leaving a space around the edge. Crumble the excess into fine crumbs. For the filling, soak the gelatine in cold water. Dissolve at low heat in a saucepan or using a microwave. Stir some of the cherry compote (which should not be too cold) into the gelatine. Stir the mixture into the rest of the jelly. Fill the base evenly and sprinkle with the crumbs. Sprinkle over kirsch. Allow the cake to cool completely. Whip the cream with the vanilla sugar until stiff. Fold in the cinnamon and chocolate shavings. Using two teaspoons, place small mounds of the cinnamon cream mixture onto the cake. Dust with icing sugar shortly before serving.

Tip
To make a non-alcoholic version, simply sprinkle the crumbs with cherry juice.