Mocha cake

Ingredients for 1 servings:

• 5 eggs
• 200 g sugar
• 3 tsp sugar
• 150 g flour
• 2 tsp baking powder
• 100 g hazelnuts, ground
• 600 g cream
• 3 packs of cream stiffener
• 5 tbsp instant coffee powder (cappuccino)
• 4 tbsp brandy
• Cocoa powder for dusting
• 16 pieces of chocolate decoration (mocha beans) for decoration
• 2 tbsp water, cold

Instructions

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

Separate the eggs. Beat the egg whites and 2 tablespoons of cold water until stiff. Sprinkle in 200g of sugar. Stir in the egg yolks. Mix the flour, baking powder, and hazelnuts and briefly fold into the batter. Line the bottom of a 26cm springform pan with baking paper. Pour in the sponge mixture and smooth it down. Bake in a preheated oven at 175°C (top/bottom heat) for about 35 minutes. Immediately loosen the sponge cake from the springform pan ring with a knife and let it cool. Meanwhile, whip the cream until stiff peaks form, adding the cream stiffener and 3 teaspoons of sugar. Fill a piping bag with a perforated nozzle with 100g of cream. Stir the cappuccino powder into the remaining cream. Halve the cake layer horizontally and drizzle with brandy. Spread 1/3 of the cappuccino cream on the bottom layer. Place the top layer on top. Spread the cake all over with the remaining cream. Dust the cake surface with cocoa powder. Pipe 16 cream puffs onto the edge of the cake and decorate with mocha beans. Refrigerate until ready to serve.