Coffee-nut cake

Name: Coffee-nut cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 1
Ingredients: 375 g Butter or margarine; 400 g Sugar; 1 package Vanillin sugar; 1 pinch Salt; 9 Eggs (size M); 200 g ground hazelnuts; 450 g Flour; 1 1/2 packs Baking Powder; 200 ml strong coffee; 6-7 TABLESPOONS coffee liqueur; 2 packages Caramel-flavoured pudding powder; 1 l Milk; 250 g Whipped cream; 1-2 TABLESPOONS Cocoa for dusting; 1 jar(s) (850 ml; drained weight 540 g) Apricots; 7-10 Tbsp Mocha beans; 7-10 Tbsp Fat and breadcrumbs; 7-10 Tbsp Cling film

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 1

375 g Butter or margarine
400 g Sugar
1 package Vanillin sugar
1 pinch Salt
9 Eggs (size M)
200 g ground hazelnuts
450 g Flour
1 1/2 packs Baking Powder
200 ml strong coffee
6-7 TABLESPOONS coffee liqueur
2 packages Caramel-flavoured pudding powder
1 l Milk
250 g Whipped cream
1-2 TABLESPOONS Cocoa for dusting
1 jar(s) (850 ml; drained weight 540 g) Apricots
7-10 Tbsp Mocha beans
7-10 Tbsp Fat and breadcrumbs
7-10 Tbsp Cling film

Directions

1
Mix fat, 300 g sugar, vanillin sugar and salt with the whisk of the hand mixer. Separate the eggs. Stir the egg yolks into the fat mass one after the other. Mix nuts, flour and baking powder and stir into the dough alternately with coffee and liqueur. Beat the egg whites in 2-3 portions until stiff and carefully fold into the dough. Grease the fat pan of the oven and sprinkle with breadcrumbs.
2
Spread the dough on top and smooth it down. Bake in the preheated oven (electric oven: 175 °C/ gas: level 2) for approx. 30 minutes. Let them cool down. In the meantime mix pudding powder with 12 tablespoons of milk. Put the remaining milk and sugar in a pot and bring to the boil. Remove from heat and stir in the pudding powder. Bring to the boil again and let it boil for 1-2 minutes while stirring. Pour into a bowl and cover the surface of the pudding with cling film to prevent skin formation. Let it cool down a little and then put it in the fridge. Whip 100 g cream until stiff and fold into the cold pudding. Pour onto the cake and spread in waves.
3
Bring to the boil again and let it boil for 1-2 minutes while stirring. Pour into a bowl and cover the surface of the pudding with cling film to prevent skin formation. Let it cool down a little and then put it in the fridge. Whip 100 g cream until stiff and fold into the cold pudding. Pour onto the cake and spread in waves. Refrigerate for about 1/2 hour. Dust the cake with cocoa and cut into about 20 pieces. Whip the rest of the cream until stiff and fill into a piping bag with star-shaped spout. Drain the apricots. Place a cream tuff and half of an apricot on each piece of cake and decorate with mocha beans as desired. Results in about 20 pieces
4
Refrigerate for about 1/2 hour. Dust the cake with cocoa and cut into about 20 pieces. Whip the rest of the cream until stiff and fill into a piping bag with star-shaped spout. Drain the apricots. Place a cream tuff and half of an apricot on each piece of cake and decorate with mocha beans as desired. Results in about 20 pieces
5
waiting time approx. 1 1/2 hours