Cream fat, sugar, salt and vanilla sugar with the whisk of the hand mixer. Stir in the eggs one after the other. Mix flour and baking powder and stir in alternately with the milk. Chop 150 g candies into small pieces.
Mix espresso powder with 1 tbsp. water. Halve the dough, stir in one half espresso, in the other half chopped candies.
Pour the espresso dough into a greased, flour-dusted ring cake mould (26 cm Ø; 3 litres capacity). Spread the toffee dough on top, swirl gently with a fork and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see
manufacturer) bake for about 45 minutes. Take out, let cool for about 30 minutes. Carefully turn out of the tin and let it cool down.
Chop the chocolate and coconut fat. Heat the cream in a small pot. Melt chocolate and coconut oil in it. Let it cool down for about 15 minutes. Chop 25 g candies. Cover the ring cake with the chocolate and sprinkle with chopped sweets.
Chill the ring cake for about 30 minutes.