Buttercream cake

Ingredients for 1 servings:

• 5 egg yolks
• 125 g sugar
• 2 tbsp water, lukewarm
• 5 egg whites
• Salt
• 25 g sugar
• 100 g flour
• 50 g cornstarch
• 200 g butter, soft
• 175 g powdered sugar
• 1 cup(s) coffee (espresso)
• 1 egg yolk
• Almond(s), roasted
• Confectionery (mocha beans)

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Line the base of a springform pan with baking paper and lightly grease the sides. Beat the egg yolks, sugar, and water until frothy. Beat the egg whites with salt until stiff peaks form, then add the sugar and continue beating until peaks form. Layer the egg whites with sifted flour and cornstarch onto the egg custard. Carefully fold in. Immediately pour the mixture into the prepared springform pan. Bake on the lowest rack in a preheated oven at 180°C for about 30 to 35 minutes. Carefully loosen the edges of the sponge cake, remove the springform pan rim, turn the cake out onto a wire rack, and lift off the base and paper. Allow the sponge cake to cool completely, then cut it in half crosswise using a piece of string. For the cream, beat softened butter with powdered sugar for about 5 minutes until fluffy. Add the coffee a tablespoon at a time until the cream has a delicate aroma. Carefully mix in the egg yolks. Spread the sponge cake with just under 1/3 of the buttercream. Place the lid on top and cover the cake completely with the remaining cream. Warm a palette knife under hot water, wipe dry, and smooth the surface. Decorate the cake edges with almond flakes and the surface with mocha beans.