Mocha slices

Ingredients for 1 servings:

• 3 eggs, separated
• 100 g sugar
• 3 tbsp water, lukewarm
• 25 g potato flour
• 75 g almonds, ground
• 2 tbsp instant coffee powder
• 1 pinch of salt
• 1 tsp baking powder
• 400 ml milk
• 1 sachet of cream pudding powder
• 2 tbsp sugar
• 3 tbsp instant coffee powder
• 250 g butter, room temperature
• 3 tbsp powdered sugar
• 100 g almond sticks
• 1 tbsp sugar
• 10 g butter
• 2 tbsp chocolate icing, liquid
• 12 chocolate beans

Instructions

Working time approx. 35 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours 5 minutes

for buttercream lovers

For the sponge cake, beat the egg whites until stiff peaks form. Using a hand mixer, beat the egg yolks with the sugar and water until light and creamy. Add the potato flour, almonds, salt, baking powder and coffee powder and carefully fold into the cream using a slotted spoon (not a mixer) along with the beaten egg whites. Line a baking tray with paper or foil and spread the batter evenly. Bake at 175°C (350°F) in an unheated oven for about 20 minutes. Do the skewer test. Turn the dough out onto a cloth dusted with sugar and carefully peel off the film. If using paper, wipe it with a wet cloth before peeling it off. Cut the sheet into three strips and let it cool. For the buttercream, make a thick custard from the milk, custard powder, sugar and coffee powder. Let it cool with a piece of cling film placed directly on the custard. Cream the room-temperature butter with the powdered sugar until fluffy, then stir in the pudding a spoonful at a time. Make sure the pudding and butter are the same temperature, otherwise the cream will become gritty. Place a strip of dough on an oblong cake plate, cut off about 2 cm from the end, then cut into 12 squares. Spread some of the cream over the sponge. Repeat with the second sheet of dough and finally cover with the third sheet. Spread this very thinly with buttercream. There should definitely be two tablespoons of cream left over. Caramelize the almond slivers with butter and sugar until light brown, then spread the resulting brittle over the mocha slices. Cover the sponge squares with chocolate icing and place them on the slices. Pipe the remaining buttercream onto the chocolate squares using a nozzle and decorate with a chocolate bean. Then refrigerate for at least an hour.