Fine mocha butter cream cake

Ingredients

Directions

1. 1

   Mix pudding powder, 80 g sugar and espresso powder. Stir with 200 ml milk until smooth. Bring 800 ml milk to the boil, remove from the stove. Stir in the pudding powder and simmer for about 1 minute while stirring. Pour into a bowl, cover directly with foil. Let cool down at room temperature. Store butter also at room temperature

2. 2

   Separate the eggs for the sponge cake. Beat the egg white and 3 tbsp. water until stiff. Add 125 g sugar, vanillin sugar and salt. Stir in egg yolks one after the other. Mix flour and baking powder, sieve over the egg mixture and fold in. Line the bottom of a springform pan (26 cm Ø) with baking paper. Fill in sponge cake mixture and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 20-25 minutes. Let them cool down. Cut the base twice horizontally. Place a high cake ring around the lower cake base

3. 3

   For the buttercream, whisk soft butter with the whisk of the hand mixer for 8-10 minutes until creamy white. Stir the pudding once more, gradually adding it to the butter by the spoonful. Spread a good 1/4 of the buttercream on the lower cake base. Place the second cake base on top and press down lightly. Add a good 1/4 of the cream and smooth it down. Place the third cake layer on top. Remove the cake ring. Spread the rest of the cream on the cake and smooth it down

4. 4

   Carefully press the chocolate crumble evenly onto the edge of the cake and spread it on the surface. Whip the cream until stiff and place in a piping bag with a star-shaped spout. Spray small tuffs onto the cake and decorate with yes 1 mocha bean. Chill for approx. 2 hours

5. 5

   waiting time approx. 3 1/2 hours