Mocha – eggnog – cream cake

Ingredients for 1 servings:

• 1 cake base (Vienna chocolate)
• 1,000 g cream
• 1 tsp, heaped instant coffee powder
• 100 g egg liqueur
• 1 stalk(s) vanilla pod(s)
• 20 g chocolate coating
• 20 g sugar
• 6 sheets of gelatin
• 1 pack of cream stiffener

Instructions

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

Cream cake, finely balanced

Cut the Viennese chocolate cake base in half. Soak the gelatin in cold water. Line a large glass bowl (at least 24 cm in diameter) or similar with cling film. Place a cake base in the cake layer. Whip 300 g of well-chilled cream. Mix warm instant coffee with a little water and dissolve 3 sheets of soaked gelatin in it. Stir the cooled mocha into the cream. Pour the mocha cream into the dish and pull it up the sides. Place the second cake layer on top. Split open the vanilla pod and whip the pods with the cream for the liqueur cream. Make the eggnog cream in the same way as for the mocha cream and spread it evenly on the second layer. Place the third chocolate layer on top of the liqueur cream. Fold in the overhanging film, turn it out onto a cake plate, and refrigerate. Remove the film after about 3 hours. Whip the remaining 400 g of cream with sugar and cream stiffener. Cover the cake and decorate with chocolate coating.