Irish Coffee Cake

Ingredients for 1 servings:

• 5 eggs
• 300 g sugar
• 150 g flour
• 2 tsp baking powder, heaped
• 100 g hazelnuts, ground
• 7 tbsp whiskey
• 6 sheets of white gelatin
• 4 tsp instant coffee
• 1 packet of vanilla sugar
• 600 g whipped cream
• Chocolate shavings or mocha beans
• Cocoa powder
• Fat for the mold

Instructions

Working time approx. 50 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 50 minutes

Separate the eggs. Beat the egg whites until stiff, then add 200g of sugar at the end. Beat in the egg yolks, one at a time. Fold the flour, baking powder, and hazelnuts into the custard. Pour the mixture into a 26cm springform pan, greased only on the bottom, and smooth the surface. Bake in a preheated oven (175°C electric oven, 150°C fan oven) for 35-40 minutes. Allow the base to cool slightly in the pan, remove from the pan, and allow to cool completely. Cut in half horizontally and drizzle both layers with 1-2 tablespoons of whiskey. Soak the gelatin in cold water. Stir the coffee powder into 125ml of boiling water, allow to cool slightly. Squeeze out the gelatin and dissolve it in the water. Stir in 5 tablespoons of whiskey, 100g sugar, and vanilla sugar. Chill until the mixture begins to set. Whip the cream until stiff. Fold into the gelatin mixture. Spread half of the cream on the bottom layer. Place the second layer on top. Spread the cream all over the cake. Decorate with mocha beans and grated chocolate. Dust with cocoa powder just before serving.