Schäfer Heinrich's Birthday Mocha Cake

Ingredients for 1 servings:

• 5 eggs
• 250 g sugar
• 100 g flour
• 100 g almond(s), ground
• 50 g cocoa (baking cocoa)
• 1 tsp baking powder
• 6 packs of vanilla sugar
• 5 cups of cream
• 5 packs of cream stiffener
• 2 tsp instant coffee

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Beat the eggs with 3 tablespoons of hot water, then slowly add the sugar and continue beating until thick and foamy. Stir in 1 packet of vanilla sugar. Mix the flour with the almonds, baking powder, and cocoa, sift over the foam, and slowly fold in. Mix everything well with a whisk. Pour the batter into a springform pan and bake at 180°C for about 50 minutes. Let the base cool completely (it’s better to bake it the day before) and cut it in half crosswise. For the filling, whip the cream with the cream stiffener and the remaining vanilla sugar until stiff. Dissolve the coffee in a very small amount of water and carefully stir it into the cream. Fill the cake with it and decorate as desired. Tip: Since my son (4) loves mocha cakes, I make the mocha cream with decaffeinated coffee. It tastes just as good!