For the sponge cake and a 24 cm in diameter pan:
5 middle-sized eggs
200 g of sugar
130 g of potato starch
40 g of cocoa powder
5 g of baking powder
For soaking:
100 ml of strong sweet coffee
For the cream:
250 ml of heavy whipping cream
150 ml of strong coffee
30 g of icing sugar
7 g of gelatin
For decoration:
200 ml of heavy whipping cream
grated chocolate
coffee beans
The cake is 1.2 kg
The original book recipe:
For the sponge cake:
5 eggs
200 g of sugar
8 tbsp of potato starch (1 tbsp = 16 g)
3 tbsp of cocoa powder
1 tsp of baking powder
For soaking:
strong sweet coffee
For the cream:
1/4 liter of heavy whipping cream
3/4 cup of strong coffee
2 tbsp of sugar
2 tsp of gelatin
For decoration:
1/2 cup of heavy whipping cream
coffee beans