Mocha Cream Cake

A bean recipe for every taste:

Whip the egg whites to stiff peaks. gradually add the sugar and salt and continue whisking until the mixture is firm and glossy. Add the egg yolks

the egg yolks and sifted flour and finally fold in the liquid, but not hot, butter.

but not hot butter.

Line the bottom of the cake pan with parchment paper or lightly grease it. Pour in the mixture and bake in a heated oven at 180 °C for about 25 minutes. Carefully remove from the pan and cool on a rack.

For the filling, whip the cream until stiff and fold in the sugar. Put approx.

Set aside 1/4 of it. Mix the rest with the coffee dissolved in a little hot water.

Cut the biscuit in half crosswise, fill with mocha cream and assemble repeatedly. Brush the edge and the surface with mocha cream. Fill the white cream into a piping bag and garnish the cake. Spread the mocha beans evenly on top and refrigerate the cake before serving.

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