Mocha cake with rum and caramel chips
easy
90 mins
90 mins
Ingredients
- 6 Eggs (size M)
- 100 g Sugar
- 1 package Vanillin sugar
- 1 pinch Salt
- 150 g ground hazelnuts
- 50 g Breadcrumbs
- 1 TABLESPOON Rum
- baking paper
- 7-10 Tbsp Grease
- 7-10 Tbsp Oil and aluminium foil
- 7-10 Tbsp Caramel
- 7-10 Tbsp For the filling and for
- 6 TABLESPOONS instant coffee
- 3 (250 g each) Mugs
- 7-10 Tbsp Whipped cream
- 175 g Sugar
- 1 TABLESPOON Rum
- 1/2 package (37.5 g) Mocca
- 7-10 Tbsp Beans
Directions
- 1
Separate eggs. Beat the egg whites until stiff, adding sugar, vanillin sugar and salt. Beat the egg yolks one after the other. Fold in nuts, breadcrumbs and rum. Pour the mixture into a springform pan (24-26 cm Ø) greased only at the bottom.
- 2
Bake in the preheated oven (electric oven: 175°C/ gas: level 2) for 30-40 minutes. Place upside down on a cake rack and allow to cool. Remove from the tin and let it rest - preferably overnight.
- 3
(Can be cut better). For the caramel, caramelize three tablespoons of sugar until golden brown. Pour onto oiled aluminium foil. Let it cool down. Tap and set aside. Pass the coffee through a sieve.
- 4
Beat 350 grams of cream, three tablespoons of coffee and half of the sugar until stiff. Carefully stir in rum. Cut the sponge cake twice. Spread the cream on two cake layers and put the cake together.
- 5
Whip the remaining cream, coffee and sugar until stiff. Spread the cake with half of the cream. Decorate the cake rim with a cake comb. Pour the rest of the cream into a piping bag with a star-shaped spout and spray the cake with braids and tuffs.
- 6
Decorate with mocha beans and caramel slivers. Makes 16 pieces.
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