For the Mozart cake, cream butter, yolks, powdered sugar, grated coffee beans, rum, the grated zest of the lemon, vanilla sugar and cocoa.
Alternately mix in the flour sifted with baking powder and the milk. Finally, carefully fold in the stiffly beaten snow with powdered sugar.
Pour the batter into a buttered cake pan and place in a preheated oven at 170 degrees.
Leave the oven door open for the first 15 minutes. Then bake with the oven door closed for about another hour.
The next day, cut the cake horizontally, spread with currant jam and cover with chocolate icing.
Decorate the Mozart cake as desired.
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