9-layer coffee cake

Ingredients for 1 servings:

• 4 eggs
• 4 tbsp water, hot
• 200 g sugar
• 125 g flour
• 100 g cornstarch (e.g. Mondamin)
• 3 tsp baking powder
• 1 packet of vanilla pudding powder
• 500 ml milk
• 60 g sugar
• 250 g butter
• 150 g butter biscuits
• 250 ml coffee, boiled, strong, cold
• 6 tbsp rum
• 4 tbsp apricot jam or light jelly
• 200 g dark chocolate coating
• 1 tbsp oil
• Almond(s), sliced
• Mocha beans (chocolate decoration)

Instructions

Working time approx. 1 hour 20 minutes; Rest period approx. 2 days; Cooking/baking time approx. 30 minutes; Total time approx. 2 days 1 hour 50 minutes

Moist buttercream cake that needs to be prepared two days in advance!

Preheat oven to 180°C (350°F). Dough: Beat the whole eggs with the water for 1 minute with a hand mixer on high speed until frothy. Sprinkle in the sugar and beat for another 2 minutes. Sift the flour mixed with the starch and baking powder into the custard in two portions and stir in briefly on low speed each time, so that no traces of flour remain. Pour the batter into a baking dish lined with baking paper and bake immediately on the second rack from the bottom for 25-30 minutes. Buttercream: Cook the custard according to the instructions and let it cool, stirring occasionally. Then mix a tablespoon at a time into the creamed butter. Finishing: Cut the cooled cake in half. Crumble the middle layer and mix the crumbs with the coffee and rum. Place the bottom layer on a cake plate and close the cleaned springform pan around it. Spread 1/3 of the buttercream on top, then place a layer of butter cookies on top. Half of the soaked crumbs are then added (press firmly!), followed by the second third of the buttercream, which is then covered with the remaining biscuits. The remaining crumbs are then added to the biscuit layer, followed by the remaining cream. Finally, the top layer is placed on top. The cake is weighted down with the cleaned springform pan and a large board or two dinner plates and left to cool for two days. Glaze and decoration: Then spread the heated jam all over the cake and let it dry. For the glaze, melt the chocolate coating with the oil and cover the cake with it. Decorate with almond flakes and chocolate mocha beans.