Mocha egg liqueur cream cake

Ingredients

Directions

1. 1

   Separate eggs. Beat the egg whites and 4 tablespoons of water until stiff. Add 100 g sugar. Add egg yolk and stir in. Mix flour, starch and baking powder and fold in carefully.

2. 2

   Pour the dough into a springform pan (26 cm Ø) lined with baking paper only at the bottom and smooth it down. Bake in a preheated oven (electric: 200 °C/ gas: level 3) for 20-25 minutes. Let cool on a cake rack.

3. 3

   For the egg liqueur cream, whip 400 g cream and vanillin sugar until stiff. At the same time, pour in 1 sachet of cream firming agent. Add advocaat and stir in. For the coffee cream, dissolve coffee powder in 6 tablespoons of hot water and allow to cool.

4. 4

   Whip the remaining cream and sugar until stiff. At the same time, allow the remaining cream setting agent to trickle in. Add coffee and stir in. Cut the sponge cake horizontally once. Pour half of the eggnog and mocha cream into each of two piping bags with a large perforated spout and alternately spray eggnog and coffee cream circles onto the lower half of the cake base.

5. 5

   Place the second half of the cake base on top. Fill the rest of the eggnog and mocha cream into piping bags with small perforated spout and squirt the cream tuffs tightly onto the surface of the cake. Decorate with decorative chocolate leaves.

6. 6

   Results in about 14 pieces.