Delicious mocha cream cake

Ingredients for 1 servings:

• 150 g flour
• 2 tbsp sugar (slightly heaped tbsp)
• 1 packet of vanilla sugar
• 100 g butter or margarine, soft
• Fat for the mold
• 2 eggs
• 2 tbsp water, warm
• 100 g sugar
• 1 packet of vanilla sugar
• 75 g wheat flour
• 50 g cornstarch
• 1 tsp, leveled baking powder
• Fat for the mold
• 250 g sour cherries from the jar
• 200 ml cherry juice
• 30 g cornstarch
• 2 tsp instant coffee powder
• 2 tbsp water, boiling
• 3 tbsp, leveled jam (strawberry, currant or cherry jam)
• 750 ml cream
• 2 tbsp powdered sugar
• 1 packet of vanilla sugar
• 3 packs of cream stiffener
• 1 pack of chocolate decorations (mocha beans) for decoration

Instructions

Working time approx. 2 hours; Rest time approx. 2 hours; Cooking/baking time approx. 45 minutes; Total time approx. 4 hours 45 minutes

simple mocha cake, explained step by step

For the dough, preheat the oven to 200-225°C (top/bottom heat, gas mark 3-4). Place the dough ingredients in a bowl and mix with the dough hook of a hand mixer, first on low speed and then on high speed, until a cohesive dough forms. Knead by hand if necessary. Roll out the dough on the greased base of a 26cm springform pan and prick several times with a fork. Bake the dough for about 15 minutes, then carefully remove it from the pan and let it cool. For the sponge base, preheat the oven to 175-200°C (top/bottom heat, gas mark 3-4). Place the eggs in a mixing bowl and beat with 2-3 tablespoons of warm water using a hand mixer on high speed for about 1 minute. Separately, mix the sugar and vanilla sugar. Then stir the mixture into the egg within a minute and then beat for a further 2 minutes. Mix the wheat flour, cornstarch, and baking powder and slowly stir into the egg mixture on the lowest setting. Grease the springform pan and line it with parchment paper. Pour in the batter and bake immediately for 20-30 minutes. Then let it cool completely. If you like, you can also use a store-bought pie crust. For the filling, briefly boil the cherry juice (from the jar of cherries) with the cornstarch on the stove. Stir well, otherwise there will be lumps! Once boiling, stir in the cherries and sweeten with sugar, if desired. Mix the coffee powder with 2 tablespoons of boiling water and let it cool. Place the shortcrust pastry in the springform pan (or surround it with a cake ring), spread with the jam. Cut the sponge cake in half and place the bottom piece on the shortcrust pastry. Spread the cherry cream on top. Mix together the powdered sugar, vanilla sugar, and cream stabilizer. Whip the cream for 30 seconds, then gradually add the powdered mixture. Pour 1/3 of the cream into a separate bowl. Fold the coffee into the remaining cream and spread it over the cherries. Place the second sponge cake layer on top and press down firmly. Spread about half of the remaining cream over the edge and top of the cake. Fill the other half into a piping bag and pipe 12 or 16 (depending on how many slices you need) tufts onto the cake. Place a mocha bean on each tuft.