Mocha cream cake

Ingredients for 1 servings:

• 6 m.-sized eggs
• 1 pinch of salt
• 180 g sugar
• 1 packet of vanilla sugar
• 100 g flour
• 80 g cornstarch
• 1 pack of chocolate pudding powder
• 1 tsp baking powder
• 2 tbsp baking cocoa
• 800 ml cream
• 100 g sugar
• 4 packs of cream
• 5 packs of instant coffee powder (Jacobs Classic 3 in 1)
• 800 ml cream
• 100 g sugar
• 4 packs of cream
• 5 packs of instant coffee powder (Jacobs Classic 3 in 1)
• Decor as desired

Instructions

Working time approx. 1 hour 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours

from a 26 cm springform pan, approx. 12 pieces

For the sponge cake: Separate the eggs. Beat the egg whites with salt in a food processor until stiff peaks form. Gradually add the sugar and continue beating until the mixture is glossy and peaks form. Now add the egg yolks one at a time, continuing to beat. Mix the flour, cornstarch, pudding powder, baking powder, and cocoa powder together, then sift and carefully fold them into the egg white mixture using a whisk. Place the sponge cake in a 26 cm springform pan on a rack in a preheated oven at 190°C (top/bottom heat) for about 30 minutes. Allow the sponge cake to cool. Tip: It’s best to bake the base the day before. For the filling: Mix the cream, sugar, Sahnestabil, and Jacobs Classic 3 in 1 and beat until stiff peaks form. Divide the sponge cake into 3 equal layers. Place the first layer in the cake ring. Spread the first half of the filling on top. Place the next layer on top, spread the rest of the filling on top, and place the last layer on top. Refrigerate the cake overnight. Remove the cake ring the next day. For the decoration: Combine the cream, sugar, Sahnefest (Cream Stabilizer), and Jacobs Classic 3 in 1 and whip until stiff. Spread the mocha cream over the cake. Fill a piping bag with some of the cream to decorate the cake. Decorate as desired. Cut the cake into 12 slices.