coffee cake

Ingredients for 1 servings:

• 160 g butter
• 130 g sugar
• 1 packet of sugar (orange sugar)
• 4 m.-sized eggs
• 120 g flour
• 120 g cornstarch
• 8 g baking powder (1/2 pack)
• 30 ml milk
• 16 ml rum
• ½ tbsp malt coffee (e.g. Caro)
• 1 tbsp cocoa powder, real
• 3 tbsp malt coffee
• 2 tbsp, levelled sugar
• 1 pkt. pudding powder, vanilla for cooking
• ½ liter of milk
• 150 g butter, room temperature
• 3 tbsp powdered sugar
• 1 pinch of cinnamon
• 100 g chocolate coating (dark chocolate coating)
• some cream or milk

Instructions

Working time approx. 45 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 45 minutes

for a 26 – 28 cm springform pan

For the pastry, cream the butter with the sugars until white and creamy. Beat in the eggs one at a time. Mix the flour, cornstarch and baking powder and stir in briefly. Divide the pastry in half and add the malt coffee and cocoa powder to one half, then stir in the milk and rum. Spread the dark pastry first, then the light pastry into the tin lined with baking paper. Bake in a preheated oven on the middle rack at 200°C for approx. 25 minutes (gas mark 2, fan oven 180°C). Leave to cool on a wire rack with the baking paper. Then remove the paper and place the cake in a cake ring on a cake plate. For the custard, mix 50 ml of milk with the malt coffee, sugar, cinnamon and custard powder until smooth. Bring the remaining milk to the boil, stir in the custard powder mixture and bring to the boil again. Transfer the custard to a bowl, cover with cling film and allow to cool to room temperature. Meanwhile, cream the softened butter with the icing sugar until creamy. Stir in the pudding, tablespoon at a time. Spread the cream over the cake and refrigerate for about 1 hour. Melt the chocolate coating with the cream and spread evenly over the cream. Allow to set. The cake tastes best chilled.