Latte cake combines a light sponge with coffee cream for both a sweet and coffee experience in one.
Sponge: • 4 eggs • 120 g caster sugar • 120 g plain flour • 1 tsp baking powder • 1 tbsp melted butter
Coffee cream: • 400 ml cold double cream • 80 g icing sugar • 2 tbsp cooled espresso • 1 tsp vanilla
Whisk eggs and sugar until pale and fluffy. Fold in flour, add butter. Bake at 180°C for 20–25 minutes. Split into two layers.
Whip cream, sugar, coffee, and vanilla to stiff peaks. Spread between layers and decorate edges with hazelnuts. Rest for 2–3 hours before serving.
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