Mocha cake

Ingredients for 1 servings:

• 3 m.-sized eggs
• 6 tbsp, levelled sugar
• 6 tbsp oil
• 6 tbsp, heaped wheat flour
• 1 tbsp, leveled baking powder
• 2 tbsp, heaped cocoa powder
• 1 can sweetened condensed milk (400 ml)
• 200 ml mocha, home-made, see instructions
• 500 ml whole milk
• 2 packs of chocolate pudding powder
• 100 g white sugar
• 2 packs of white gelatin powder
• 300 ml whipped cream
• 500 g mascarpone
• 200 ml crème fraîche

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 25 minutes; Total time approx. 3 hours 55 minutes

without the addition of artificial flavors,

To caramelize the coffee cream, simmer the closed can in a boiling water bath for 2 hours and then let it cool again. This will give the sweet coffee cream a golden golden consistency. Beat the eggs with oil and sugar until frothy. Sift the flour, cocoa powder and baking powder through a kitchen sieve to form an egg foam and fold in with a whisk. Pour the batter into a greased springform pan, smooth it out and bake in a preheated oven at 180°C for approx. 20-25 minutes. Once cooled, divide the base. While the mixture is baking, prepare a strong mocha. To do this, pour 80g of ground coffee beans over 200ml of boiling water, let it steep, and after approx. 10 minutes, strain out the coffee grounds, discard them and let the mocha cool. Make a pudding from the milk, half of the mocha, the sugar and the pudding mix and let it cool. Prepare the gelatin according to the package instructions. Whip the cream until stiff peaks form. In a large mixing bowl, combine the pudding with the coffee cream, crème fraîche, mascarpone, and two-thirds of the whipped cream until smooth, then stir in the melted gelatin. Place the ring of the springform pan around the cake base and drizzle with 50 ml of mocha coffee. Spread half of the cream and smooth it down. Next, add the second layer. Drizzle with the remaining mocha coffee and spread with the remaining cream. Use the remaining cream to decorate the cake as desired. The mocha cake is now ready to serve and can be served after a 2-hour chilling period.