Espresso Torte

Line a springform pan with baking paper. Preheat the oven to 180°C (convection oven: 160°C). Finely crumble or grind the Amarettini cookies, e.g. in a mixer. Mix thoroughly with flour, cocoa and baking powder.

Melt the nougat cubes with the butter in a small bowl over a hot water bath. Separate the eggs. Beat the egg whites and salt until very stiff, gradually adding the sugar. Mix egg yolks and nougat on top of beaten egg whites and stir in briefly. Sift flour mixture on top and fold in. Bake the dough in the hot oven for about 18 minutes. Allow to cool in the pan on a cooling rack.

Remove the sponge cake base from the mold and place it on a cake plate, enclosing it with a cake ring or cleaned edge of the mold.

Soak gelatin in plenty of cold water. Mix espresso powder and hot water until smooth. Add sour cream and stir. Gradually stir in stirred espresso. Squeeze gelatin and dissolve over low heat. Stir in some espresso sour cream then fold into remaining espresso sour cream. Fold in cream until stiff. Spread espresso cream smoothly on the base and chill for approx. 30 minutes.

Meanwhile, soak gelatin in plenty of cold water. Mix remaining sour cream, sugar, vanilla sugar and lemon juice until smooth. Squeeze gelatine and dissolve over low heat. Stir in some sour cream then whisk into remaining sour cream. Refrigerate briefly. Whip remaining cream until stiff and fold into sour cream.

Dust the espresso cream layer with cocoa powder and then carefully spread the light cream on top. Cover the cake and refrigerate for at least another 2 hours.

Before serving, loosen the cake ring with a knife and lift off. Dust the cake lavishly with cocoa and garnish with rose petals, for example. For this purpose, wash some small rose branches (untreated) and let them dry. Use the petals and branches like stencils and carefully place them on the cake. Put some cocoa powder in a very fine sieve and dust evenly over the flowers. Carefully lift off blossoms or leaves, for example, with the help of tweezers.