Mocha cream cake

Ingredients for 1 servings:

• 2 eggs, separated
• 2 tbsp water
• 100 g sugar
• 1 packet of vanilla sugar
• 75 g flour
• 50 g cornstarch
• 3 g baking powder (1 heaped tsp)
• 2 tsp, levelled coffee powder, instant
• 750 ml cream
• 75 g powdered sugar
• 3 packs of cream stiffener
• 1 packet of vanilla sugar
• chocolate sprinkles
• 12 pieces of chocolate decoration (mocha beans)

Instructions

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

Beat the egg yolks with 2-3 tablespoons of water (use a smaller amount for large eggs, a larger amount for small eggs) until frothy. Add two-thirds of 100g of sugar and the vanilla sugar, and beat until creamy. Beat the egg whites until stiff peaks form, fold in the rest of the sugar, and pour the egg whites onto the egg yolk mixture. Mix the wheat flour, cornstarch, and baking powder, sift over the mixture, and fold in (do not stir!). Pour the batter into a springform pan (approx. 26cm diameter) lined with baking paper and bake immediately (convection oven 150°C, otherwise 175-200°C, 20-30 minutes). Allow the cake base to cool thoroughly. Mix the coffee powder with 2 tablespoons of 750ml of cream, whip the remaining cream for 1 minute. Sift the icing sugar and mix with the cream stabilizer and vanilla sugar, sprinkle over the mixture, whip the cream until stiff peaks form, and stir in the mixed coffee powder. Cut the cake base in half, spread two-thirds of the coffee cream on the bottom layer, place the top layer on top, press firmly, and spread the cream evenly over the edges and top of the cake. Sprinkle (or “stick”) the edges with chocolate sprinkles. Decorate the cake with the remaining cream and garnish with mocha beans.