Mocha buttercream cake

Ingredients for 1 servings:

• 1 cake base, 3-layer, bought or homemade
• 1 liter of milk
• 2 packets of vanilla pudding powder
• n. B. Sugar (amount according to instructions for pudding powder packet)
• 2 egg yolks
• 500 g butter
• 1 small bottle(s) of rum flavoring
• 1 pinch of salt
• 4 bags of instant coffee powder (Nescafé, single-serve sachets)
• 1 jar strawberry jam
• 1 pack of mocha beans (chocolate decoration)
• Brittle or chocolate sprinkles

Instructions

Working time approx. 45 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 45 minutes

Bring the milk to a boil. Reserve some of it beforehand and mix it with the pudding powder and sugar. Stir in the two egg yolks. Add this and the instant coffee powder to the milk and bring back to a boil while stirring. Remove from the heat and sprinkle the surface with sugar or cover with plastic wrap (place directly on the pudding). Let the pudding cool completely at room temperature. Mix the room-temperature butter with a pinch of salt and the rum flavoring and gradually stir in the pudding a spoonful at a time. Spread the strawberry jam on the bottom Viennese layer and then spread the buttercream over it, spreading it carefully(!). Place the second layer on top and spread more buttercream on top. Place the third layer on top and also spread it with buttercream. Then cover the edge of the cake with buttercream (if necessary, finish the cake in the cake ring first and let it set in the refrigerator before coating the edge). Finally, decorate the cake. Using a piping bag, add dots of the remaining buttercream and dot with mocha beans. Decorate the edges of the cake with praline sprinkles or chocolate sprinkles. An age-old recipe from my grandmother Johanna! Simply delicious!