Mocha Cake

Perhaps your new favorite bean dish:

Beat the egg whites with the salt and half of the sugar until very stiff. beat the egg yolks with the remaining sugar until creamy. First fold the egg yolks, then the flour mixed with the cornstarch and finally the liquid but not warm butter carefully into the stiff egg whites with a wooden spoon. Grease the bottom of a cake springform pan (22 cm ø). Do not grease the edge of the pan! (So the dough sticks to the edge and the cake does not fall together). Pour in the dough and bake at 180 °C for 25 to half an hour. (Make a needle test!) Turn the baked cake out onto a cake rack after breaking up the edge with a kitchen knife. Cool with the bottom facing up.

Cream: Cream the butter until creamy. Gradually mix in the powdered sugar. Add the egg yolks and coffee extract and mix until smooth. Cut the cooled sponge cake twice horizontally. Spread two parts with one third of the buttercream each. Assemble the cake, the uncoated part on top. Cover the edge and the top with the remaining buttercream and smooth it with a kitchen knife or a metal spatula.

Garnish: Toast the hazelnuts in a hot oven. Cool and grind coarsely. Sprinkle over the entire cake – including the edge – and decorate with chocolate coffee beans.

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