Mocha cream cake

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Directions

1. 1

   Beat the eggs, 5 tablespoons of warm water, sugar and vanillin sugar until creamy with the whisks of the hand mixer. Sift the flour, starch and baking powder over the egg mixture and carefully fold in with the whisk. Line the bottom of a springform pan (26 cm Ø) with baking paper. Fill in the dough and bake in a preheated oven (electric: 175 °C/ gas: level 2) for about 40 minutes. Remove the sponge cake base from the form and let it cool down. For the cream mix 1/8 litre milk and pudding powder until smooth.

2. 2

   Bring the remaining milk, sugar, salt and coffee to the boil. Add the pudding powder while stirring, bring to the boil again. Let cool off while stirring occasionally. Beat the fat and icing sugar until foamy. Add the pudding by the spoonful and stir in. Cut the sponge cake base twice. Sprinkle with cocoa liqueur. Spread some buttercream on the bottom. Place the second cake base on top and spread with cream again. Cover the cake with the last cake base. Spread the top and all around with the remaining cream. Put it in a cold place.

3. 3

   Spread some buttercream on the bottom. Place the second cake base on top and spread with cream again. Cover the cake with the last cake base. Spread the top and all around with the remaining cream. Put it in a cold place. Knead marzipan and icing sugar to garnish. Roll out approx. 3 mm thick. Cut out small fir trees, stars and bells. Whip cream until stiff. Garnish the top of the cake with small dots and a writing. Decorate with the fir trees, stars and bells. Dust with cocoa and icing sugar

4. 4

   Roll out approx. 3 mm thick. Cut out small fir trees, stars and bells. Whip cream until stiff. Garnish the top of the cake with small dots and a writing. Decorate with the fir trees, stars and bells. Dust with cocoa and icing sugar

5. 5

   Results in about 16 pieces

Nutrition Facts

KCAL
530 kcal

CARBS
46 g

FATS
36 g

PROTEINS
6 g