Mocha cake with cooked cream

Ingredients for 1 servings:

• 4 large eggs
• 2 tbsp water, hot
• 150 g sugar
• 1 packet of vanilla sugar
• 100 g flour
• 100 g starch flour
• 1 tsp baking powder
• 800 ml whipped cream
• 110 g chocolate, mocha or dark chocolate
• 2 tbsp instant coffee powder
• 4 packs of cream stiffener
• 4 packets of vanilla sugar
• 1 pack of chocolate decorations (mocha beans)

Instructions

Working time approx. 40 minutes; Rest time approx. 8 hours; Total time approx. 8 hours 40 minutes

Better and, above all, easier than buttercream! Makes 16 pieces

The day before, put the cream for the filling in a saucepan and bring to a boil while stirring. Melt the chocolate, broken into pieces, stir in the instant coffee, and refrigerate overnight. Make the sponge cake, even better the day before. Beat the eggs, water, sugar, and vanilla sugar until fluffy and white. Stir in the flour, cornstarch, and baking powder, tablespoon by tablespoon. Bake the batter in a 28cm springform pan lined with baking paper or parchment paper for 25-30 minutes at 175°C (top and bottom heat), then let it cool in the pan until the next day. Remove the sponge cake from the pan by running a blunt knife around the edges, turn it out, peel off the paper, and cut in half twice. Whip the chocolate cream with the cream stiffener and vanilla sugar until stiff. Fill the cake with 3/4 of the mixture and spread it all over. Put the remaining mixture into a piping bag and pipe a thick dot on the outside of each cake and in the center, then decorate with mocha beans. Refrigerate for about 2 hours before cutting. Tip: If you like, you can also decorate with dark chocolate shavings or cover the edges with dark chocolate sprinkles.