Mocha iced confectionery cake

Ingredients for 1 servings:

• 4 eggs
• 3 tbsp water, hot
• 150 g sugar
• 100 g flour
• 100 g cornstarch
• 2 tsp, leveled baking powder
• 10 g cocoa powder
• 1 tbsp water, cold
• 600 ml whipped cream
• 1 packet of vanilla sugar
• 2 packs of cream stiffener
• 2 bags of coffee powder (iced coffee, instant)
• 75 g ice cream (sweet candy)
• 30 g ice (ice candy), melted, for sprinkling
• Ice cream (sweet candy) for garnishing

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

For the batter, beat the eggs and hot water with a mixer on high speed until frothy, about 1 minute. Gradually sprinkle in the sugar and continue beating for 2 minutes. Mix the flour with the cornstarch and baking powder, sift half of it onto the egg mixture, and mix briefly on the lowest speed. Stir in the rest of the flour mixture in the same way. Pour two-thirds of the batter into a greased and parchment-lined springform pan (no more than 26 cm in diameter, otherwise it will be more difficult to cut through) and smooth it down. Stir the cocoa powder and cold water into the remaining batter. Dot the dark batter by the teaspoon onto the light batter, pressing down lightly but not spreading it. Bake in a preheated oven at about 180°C (top and bottom heat) for about 40 minutes. After baking, remove the base from the pan. Turn out onto a baking rack lined with parchment paper and carefully peel off the baked-on parchment paper. Let the base cool completely and then cut it in half horizontally. For the filling, whip the cream with vanilla sugar and cream stiffener until almost stiff. Add the iced coffee powder and whip the cream until stiff. Chop 75g of iced candy and fold it into half of the iced coffee cream. Chill the other half first. Place the bottom layer on a cake plate. Spread half of the iced candy and iced coffee cream on top and smooth it down. Place the middle layer on top, spread the remaining iced candy cream on top and smooth it down. Place the top cake layer on top. Spread the cake edge and surface with the chilled iced coffee cream. Divide the cake surface into 12 pieces and garnish with the iced candy, if desired. For the sprinkling, roughly chop 30g of iced candy and melt in a small freezer bag in a simmering water bath over low heat. Then pat the bag dry, knead it a little, and cut off a corner. Sprinkle the cake with the candy. Chill until ready to serve and serve well chilled.