Mocha cake “Margret”

Ingredients for 1 servings:

• 50 g margarine
• 3 eggs
• 3 tbsp water
• 150 g sugar
• 1 pinch of salt
• 75 g flour
• 50 g starch flour
• 1 tsp baking powder
• ⅛ liter eggnog
• 5 g coffee powder, instant
• 1 tsp, levelled cocoa powder
• 50 g powdered sugar
• 5 sheets of gelatin
• ½ liter cream

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 30 minutes

Melt the margarine and let it cool. Beat the egg yolks with water, sugar, and salt until thick and foamy. Add the still-liquid margarine. Beat the egg whites until stiff and pour them onto the egg yolk mixture. Sift the flour, cornstarch, and baking powder over the mixture, stir everything into the egg yolk mixture, and pour the batter into a 24 cm diameter springform pan (greased base). Bake in a preheated oven at 170 degrees Celsius (gas mark 2) for about 30 minutes. Cut the cooled sponge cake base in half and place the rim of the springform pan back around the bottom layer. For the filling, mix the advocaat with the coffee powder, cocoa, and icing sugar. Dissolve the softened gelatine in the drippings over low heat and stir into the mocha advocaat. Whip the well-chilled cream until stiff and carefully fold in. Spread half of it on the base in the rim of the pan, place the second layer on top, and cover with the remaining mocha cream. Decorate as desired and refrigerate the finished cake.