Latte Macchiato Cake

Grease a 26 cm springform and dust with breadcrumbs. Preheat the oven to 175 °C (fan).

Beat the softened butter with 100 g sugar, vanilla sugar and a pinch of salt until creamy.

Beat in the eggs one at a time, briefly after each until fully incorporated.

Mix the flour (Type 405) with baking powder and fold in briefly in portions.

Pour the batter into the pan and bake for about 30 minutes. Then remove from the pan and let cool completely on a wire rack.

Place the cooled base on a cake plate and fit a cake ring around it.

Soak 5 gelatin sheets and 4 gelatin sheets separately in cold water.

Stir the vanilla yogurt with 30 g sugar until smooth. Squeeze out the 5 gelatin sheets, dissolve them with a little yogurt over low heat and stir into the yogurt cream.

Whip the cream until stiff. As soon as the vanilla cream starts to set, gently fold in half of the whipped cream.

Spread about 2/3 of the vanilla cream over the base and chill for about 30 minutes. Leave the remaining vanilla cream at room temperature.

For the coffee cream, mix 450 g natural yogurt with 75 g sugar and instant coffee powder. Squeeze out the remaining 4 gelatin sheets, dissolve over low heat and stir into the coffee cream.

As soon as the coffee cream starts to set, fold in the remaining whipped cream.

Carefully spread the coffee cream over the chilled vanilla layer and chill for another 20 minutes.

Briefly smooth the remaining vanilla cream and gently spread it as the final layer over the coffee cream.

Let the cake set in the refrigerator overnight.

Just before serving, dust with cocoa powder.