Mocha buttercream cake

Ingredients for 1 servings:

• 5 eggs
• 100 g sugar
• 100 g flour
• 50 g cornstarch
• 25 g sugar
• 2 tbsp water, hot
• 1 pinch of salt
• 750 ml milk
• 200 g sugar
• 5 tbsp coffee powder (not instant)
• 16 mocha beans (chocolate decoration)
• 400 g butter
• 2 packs of caramel pudding powder
• Fat for the mold

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 35 minutes

Separate the eggs. Beat the egg whites with salt until stiff peaks form, then add 25g of sugar and continue beating until the mixture is firm enough to slice. Beat the egg yolks with 2 tablespoons of hot water and the sugar until fluffy. Mix the flour with the cornstarch. Alternately add the beaten egg whites and the flour mixture (please sift) to the egg yolk mixture and fold in. Pour the mixture into a greased baking pan and bake for approx. 35 minutes at 180°C (top/bottom heat). Remove the cake base from the pan, allow to cool, and cut into 3 slices. For the cream, mix the custard powder with 200g of sugar and cook with the milk until a pudding forms. Then stir the pudding while cold so that a skin does not form. Meanwhile, cream the butter until fluffy. Then stir the cold pudding into the fluffy butter. Then stir the coffee powder into the finished mixture. (You can also add a little coffee while making the pudding.) Spread the cream on the layers, assemble the cake, spread with the remaining cream, and decorate with the mocha beans. This cake tastes especially good when chocolate flakes are stirred into the cream.