Viennese mocha cake

Name: Viennese mocha cake
Cook time: 40 min
Total time: 40 min
Yield: 16
Ingredients: 4 Eggs (Gr. M); 7-10 Tbsp Salt; 150 g + 2-3 tablespoons sugar; 2 packages Vanillin sugar; 125 g Flour; 1 coated Tsp Baking Powder; 1 (15 g) go. tablespoons + some cocoa; 750 g + 200 g whipped cream; 2 (10 g) coated Tbsp; 7-10 Tbsp Espresso powder; 3 packages Cream stabiliser; 7-10 Tbsp Chocolate mocha beans and chocolate shavings; baking paper

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 16

4 Eggs (Gr. M)
7-10 Tbsp Salt
150 g + 2-3 tablespoons sugar
2 packages Vanillin sugar
125 g Flour
1 coated Tsp Baking Powder
1 (15 g) go. tablespoons + some cocoa
750 g + 200 g whipped cream
2 (10 g) coated Tbsp
7-10 Tbsp Espresso powder
3 packages Cream stabiliser
7-10 Tbsp Chocolate mocha beans and chocolate shavings
baking paper

Directions

1
Line a springform pan (26 cm Ø) at the bottom with baking paper. Separate the eggs. Beat the egg whites and 1 pinch of salt until stiff, adding 150 g sugar and 1 vanillin sugar. Fold in the egg yolks one by one. Sift flour and baking powder on top and fold in
2
Spread half the sponge mixture into the mould. One go. Sift tablespoons of cocoa onto the remaining mixture, fold in and blot onto the light-coloured mixture with a teaspoon of piles. Tap the mould 1-2 times on the work surface so that the dark spots sink in a little. Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for approx. 25 minutes. Cooling down
3
Cut the cake base 1 x horizontally. Whip 750 g cream and espresso powder until stiff, adding cream firmer, 2-3 tbsp. sugar and 1 V
4
Spread 1/3 of the cream on the lower base. 2. place the bottom shelf on top. Spread the cake loosely with the rest of the cream. Cool for about 2 hours.
5
Whip 200 g cream until stiff, fill into a piping bag with a large perforated spout. decorate the cake with cream tuffs, mocha beans, chocolate shavings and cocoa