Mocha cake

Ingredients

Directions

1. 1

   Separate eggs. Beat egg whites and 2 tablespoons of cold water until stiff. Add 200 g sugar. Stir in egg yolk. Mix flour, baking powder and hazelnuts. Fold in little by little.

2. 2

   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: not suitable/ gas: level 2) for approx. 35 minutes. Remove the sponge cake from the cake ring immediately with a knife and let it cool down completely. In the meantime, whip the cream until stiff, adding cream firming agent and 3 teaspoons of sugar. Pour 100 g cream into a piping bag with a perforated spout. Stir the cappuccino powder into the remaining cream. Cut the sponge cake base in half horizontally. Sprinkle the cake base with brandy. Spread 1/3 of the cappuccino cream on the lower cake base. Place the upper cake base on top. Spread the remaining cream on the cake.

3. 3

   Stir the cappuccino powder into the remaining cream. Cut the sponge cake base in half horizontally. Sprinkle the cake base with brandy. Spread 1/3 of the cappuccino cream on the lower cake base. Place the upper cake base on top. Spread the remaining cream on the cake. Sprinkle the cake surface with cocoa. Spray 16 tuffs onto the cake with the piping bag and decorate with mocha beans

4. 4

   Waiting time approx. 30 minutes