Small mocha cake

Name: Small mocha cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 1
Ingredients: 2 Eggs (size M); 40 g Butter or margarine; 100 g Sugar; 1 package Rum-back; 100 g Flour; 1 TEASPOON Baking Powder; baking paper; 1/2 l Milk; 1 package real vanilla sugar; 40 g Sugar; 2 packages Pudding powder; 7-10 Tbsp "Vanilla flavored"; 2 TABLESPOONS soluble coffee; 100 g Butter; 7-10 Tbsp Cling film; 5 TABLESPOONS Amaretto liqueur; 200 g Marzipan raw mass; 100 g Icing sugar; 7-10 Tbsp yellow, green and red; 7-10 Tbsp Food colouring; 1 TABLESPOON white bark chocolate

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 1

2 Eggs (size M)
40 g Butter or margarine
100 g Sugar
1 package Rum-back
100 g Flour
1 TEASPOON Baking Powder
baking paper
1/2 l Milk
1 package real vanilla sugar
40 g Sugar
2 packages Pudding powder
7-10 Tbsp "Vanilla flavored"
2 TABLESPOONS soluble coffee
100 g Butter
7-10 Tbsp Cling film
5 TABLESPOONS Amaretto liqueur
200 g Marzipan raw mass
100 g Icing sugar
7-10 Tbsp yellow, green and red
7-10 Tbsp Food colouring
1 TABLESPOON white bark chocolate

Directions

1
Separate eggs. Melt the fat and let it cool down a little. Beat egg whites until stiff. Sprinkle in sugar. Add rum-back and continue beating until the sugar is dissolved. Fold in egg yolk.
2
Mix flour and baking powder. Sieve onto the egg mixture. Add the fat and carefully fold everything in with a whisk. Line the bottom of a springform pan (18 cm Ø) with baking paper. Fill in sponge mixture and smooth it down.
3
Bake in the preheated oven (electric cooker: 175 - 200 ° C/ gas: level 2-3) for 25-30 minutes. Take the cake out of the oven, remove from the tin and let it cool down on a cake rack. In the meantime, remove 10 tablespoons of milk for the cream and stir with the pudding powder, vanilla sugar and sugar until smooth.
4
Bring the rest of the milk to the boil, add the coffee. Stir in the pudding powder and bring to the boil. Pour the pudding into a bowl, cover the surface with foil (to prevent skin formation) and allow to cool.
5
Cream butter. Stir in pudding by the spoonful with a whisk. Cut the cake base twice. Sprinkle the cake base with amaretto. Spread the bottom cake layer with 1/3 of the cream, place the second layer on top and spread with 2/3 of the cream.
6
Cover with the last floor. Spread the rest of the cream all around the cake. Decorate the edge with a serrated pastry card. Knead the marzipan raw mixture with icing sugar. Colour 75 g with a few drops of green food colouring.
7
Dye 30 g each yellow and pink. Roll out remaining marzipan to a thickness of about 1/2 cm and cut out (or shape) small bunnies with a mould. Press green marzipan through a garlic press. Form small eggs from the pink and yellow marzipan.
8
Decorate the cake with bunnies, grass, eggs and bark chocolate. Makes about 8 pieces.