Mocha cream cake

Ingredients for 1 servings:

• 300 g sugar
• 300 g flour
• 1 packet of vanilla sugar
• 6 eggs
• 1 pinch of baking powder
• 1 pinch of salt
• 1 pack of pudding powder, vanilla flavor
• 2 tbsp sugar
• 2 tbsp instant coffee
• 75 g powdered sugar
• ½ liter of milk
• 250 g butter
• Chocolate decoration (mocha beans)

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Beat the eggs with sugar, vanilla sugar, and salt until frothy. Mix the flour with the baking powder, sift it into the foam mixture, and fold it in loosely. Bake the sponge cake at 200 degrees Celsius for about 35 minutes. Once cooled, cut it horizontally once. Make a vanilla pudding from the pudding powder, sugar, and milk according to the package instructions, stirring in 2 tablespoons of instant coffee powder. Let it cool in a water bath, stirring constantly with a whisk to prevent a skin from forming. Beat the room-temperature butter with the powdered sugar until fluffy, then add the pudding a spoonful at a time. Spread one-third of the mocha cream on the bottom sponge layer, then place the top layer on top. Cover the top and all around the cake with mocha cream. Using a piping bag, mark each cake slice with a mocha cream dot, then place a mocha bean on each mocha cream dot.