Coffee buttercream cake

Ingredients for 1 servings:

• 10 egg whites
• 150 g breadcrumbs (biscuit crumbs)
• 200 g hazelnuts, ground
• 6 servings of ground coffee (level coffee measuring spoons)
• 10 egg yolks
• 350 g sugar
• 2 packets of vanilla sugar or the pulp of a vanilla pod
• 2 tbsp instant coffee powder (heaped tbsp)
• 375 g butter, soft, room temperature
• 1 cup of espresso or very strong coffee
• 250 g sugar
• 2 packs of pudding powder (vanilla flavor) without cooking
• 3 egg yolks
• n. B. Chocolate shavings
• n. B. Chocolate decoration (mocha beans)

Instructions

Working time approx. 1 hour; Rest time approx. 3 hours; Cooking/baking time approx. 1 hour; Total time approx. 5 hours

old recipe from Austria

Beat the egg whites until stiff and refrigerate. Combine the biscuit crumbs, ground hazelnuts, ground coffee, sugar, vanilla sugar, and instant coffee, then mix with the egg yolks. Fold in the beaten egg whites. Pour the mixture into a 28cm springform pan lined with baking paper and bake for approximately 45-60 minutes at 180°C (fan oven). Let the base cool completely and then cut in half horizontally. Blend the softened butter, espresso, sugar, custard powder, and egg yolks with a hand blender until smooth. Spread some of the cream over the bottom layer of the cake, then spread the rest of the cream over the entire cake and garnish. Decorate with mocha beans and grated chocolate, then refrigerate thoroughly. This cake is very filling, but it also freezes very well.