yield : 10
8 egg yolks
100 g sugar
4 egg whites
60 g plain flour
20 g cornstarch
80 g almonds, ground
1/2 l milk
1 packet(s) custard powder, vanilla
5 tbsp sugar
3 tbsp instant coffee powder
250 g soft butter
3 tbsp icing sugar
50 g brittle
10 mocha beans
Directions for Mocha Cream Cake Slices
Preparation time: ca. 45 min / Grade of difficulty: medium / Calories per portion: 520 kcal
Evenly divide the dough on the baking sheet and bake for 8-12 minutes. Remove from the oven, immediately turn the cake onto a tea towel and remove the parchment paper. Cut the sponge lengthwise in 3 stripes.
Cook a blancmange by using the milk, the custard powder, the sugar and the coffee instant powder. Set aside to cool slightly. Stir together the butter, the blancmange and the icing sugar.
Spread most of the cream on two stripes and set one above the other. Cover with the plain stripe and spread some of the remaining cream on top. Cut the stripes in 10 slices.
Fill the remaining cream into an icing bag and garnish the slices of cream cake with small cream rosettes and a mocha bean on each slice, then sprinkle with the brittle.