Mocha wreath

Ingredients for 1 servings:

• 5 egg whites
• 5 egg yolks
• 5 tbsp water, cold
• ¼ tsp salt
• 220 g sugar
• 1 packet of vanilla sugar
• 75 g flour
• 75 g cornstarch
• 1 tsp, heaped baking powder
• 120 g nuts (hazelnuts, walnuts, whatever you have on hand)
• Fat for the mold
• 200 g butter
• 2 egg yolks
• 2 tsp powdered sugar
• ½ jar of currant jelly or currant jam
• some chocolate shavings
• 3 tsp, heaped instant coffee powder

Instructions

Working time approx. 50 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 35 minutes

Beat egg whites, water, and salt until stiff peaks form. Beat egg yolks, sugar, and vanilla sugar until frothy. Mix flour, cornstarch, and baking powder and stir into the egg yolk/sugar mixture. Finely chop nuts and stir into the batter. Now fold in the beaten egg whites. Pour the batter into a greased ring tin. Preheat oven to 180°C (top/bottom heat) and bake for approx. 40-45 minutes. Allow the sponge cake to cool completely. Tip: Make the sponge cake the day before. Caution: Everything must be at the same temperature, otherwise the cream will curdle! Mix butter, 2 egg yolks, and powdered sugar. Dissolve the coffee powder in a little boiling water. Once the coffee has cooled, slowly stir it into the buttercream until smooth. Now cut the ring two or three times to create more layers. Spread jelly on the first layer, then mocha cream. Place the next layer on top. Repeat until the cake is completely covered. Spread the remaining cream over the entire outside of the cake. Finally, decorate with chocolate shavings.