Viennese mocha cake

Ingredients

Directions

1. 1

   Separate eggs. Beat egg whites until stiff, 150 g sugar, 1 packet

2. 2

   Let vanillin sugar and salt trickle in. Add the egg yolks one after the other. Mix flour and baking powder, sieve over the egg cream and fold in. Line the bottom of a springform pan (26 cm Ø) with baking paper. Put half of the mixture on top and smooth it down. Sift cocoa over the remaining mixture and fold in.

3. 3

   Spread the dark mixture in spots on the light-coloured dough. Push the baking tin 2-3 times so that the surface is slightly smoothed. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 20-25 minutes. Let cool on a cake rack. Remove the base from the tin. Remove baking paper and cut the base in half horizontally. Mix cream firmer, 100 g sugar and 1 sachet vanilla sugar. Place 750 g cream with espresso powder in a mixing bowl. Whip with the whisk of the hand mixer until stiff, allowing the sugar mixture to trickle in. Spread 1/3 of the cream on the bottom base, smooth it down. Place the second base on top.

4. 4

   Remove baking paper and cut the base in half horizontally. Mix cream firmer, 100 g sugar and 1 sachet vanilla sugar. Place 750 g cream with espresso powder in a mixing bowl. Whip with the whisk of the hand mixer until stiff, allowing the sugar mixture to trickle in. Spread 1/3 of the cream on the bottom base, smooth it down. Place the second base on top. Spread the rest of the cream on the cake. Chill for 1-2 hours. Whip 200 g cream until stiff, put it into a piping bag with a large perforated spout. Spray tuffs onto the edge of the cake. Decorate cake with mocha beans and chocolate shavings

5. 5

   Spread the rest of the cream on the cake. Chill for 1-2 hours. Whip 200 g cream until stiff, put it into a piping bag with a large perforated spout. Spray tuffs onto the edge of the cake. Decorate cake with mocha beans and chocolate shavings