Mocha cake

Ingredients for 1 servings:

• 500 g flour
• 250 g butter
• 150 g sugar
• 2 tbsp vanilla sugar
• 1 pinch of salt
• 2 eggs
• 150 ml coffee
• 1 ½ liters of milk
• 3 ½ points pudding powder, caramel
• 1 ½ tbsp espresso powder, instant
• 10 tbsp sugar
• 600 g butter
• 100 g chocolate, dark, chopped
• Coffee

Instructions

Working time approx. 1 hour; Rest period approx. 1 day; Total time approx. 1 day 1 hour

Dough preparation: Sift the flour into a bowl and briefly mix with the sugar, vanilla sugar, and salt. Add the egg and butter and knead vigorously for a good 5 minutes. Shape the dough into a ball, cover, and chill for at least 30 minutes. After it has rested, divide the dough into 5 or 6 pieces (as needed), roll out the pieces, and bake each layer at 180 degrees Celsius for about 20 minutes until golden brown. Allow to cool. Cream preparation: Boil 1 liter of milk with 1 tablespoon of espresso powder. Mix the remaining 500 ml of milk with the custard powder and sugar and add to the hot espresso milk. Bring to a boil briefly, allow to cool, and stir every 5 to 10 minutes to prevent a skin from forming. Once the pudding has cooled, cream the room-temperature butter until fluffy, then stir in the pudding a tablespoon at a time. Chill the mixture for about 15 minutes before further processing. Chop the chocolate and mix in. Before layering the cream on the individual layers, soak them in coffee. Set aside 4 tablespoons of cream for spreading. Stack the layers on top of each other and dust with espresso powder or decorate with nuts. Let it sit for a day.