Café Latte Cake

For the Café Latte Torte, coat the cake pan with Kronenöl Spezial with a fine butter flavor and dust with flour. Preheat oven to 190 °C (top and bottom heat). For the Café Latte Torte, sift together flour and cocoa. Beat eggs, powdered sugar, salt, vanilla sugar and grated lemon zest until well frothy (at least 10 minutes). Slowly pour in Kronenöl Spezial with fine butter flavor while stirring constantly. Fold in flour mixture. Pour mixture into pan and bake on bottom rack for about 15 minutes. Remove from oven and let cool.Place the choux pastry doughnuts on the pastry base. For the coffee cream, whip the whipped cream and chill. Heat coffee and granulated sugar and mix 2 tablespoons of it with the vanilla cream powder. Bring remaining coffee to a boil, pour in vanilla cream mixture and simmer for about 1 minute. Soak gelatin in cold water, squeeze well and dissolve in coffee mixture. Transfer to a mixing bowl, place in cold water and continue stirring until mixture is cool. Briskly stir in half of the whipped cream and fold in remaining whipped cream.Pour coffee cream onto choux pastry doughnuts in mold and spread evenly. There should be a slightly wavy surface. Refrigerate café latte cake for about 10 hours. Decorate the surface of the cake with chocolate beans.

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