Preparation of the sponge cake

Egg yolks 4 pcs
Sugar 140 g
Sunflower oil 2 tbsp
Water 50 ml
Cocoa powder 2 tbsp
Wheat flour 100 g
Baking powder 10 g
Egg whites 4 pcs •
Coffee 1 tbsp

Beat the egg yolks with the sugar until foamy. Then gradually add the oil, warm water, cocoa, coffee, the flour mixed with the baking powder and finally carefully stir the stiff egg whites into the mixture.

Preparation of the sponge cake

Bake

Spread the sponge cake mixture evenly on a baking tray lined with baking paper (approx. 30×25 cm) and bake for approx. 20 minutes at 170 degrees.

Bake

Preparation of the coffee cream

Milk 500 ml • Caramel pudding powder 60 g • Instant coffee 1 tbsp

First prepare the pudding: Mix the pudding powder (caramel) with a little milk and instant coffee in a bowl. Bring the remaining milk to the boil, add the entire contents of the bowl and cook until the pudding is thick. Stir occasionally and allow to cool.

Butter 200 g • Icing sugar 90 g

Gradually add the cooled pudding to the softened butter, add a little sugar and stir until smooth.

Preparation of the whipped cream

Whipped cream (30-33%) 250 ml • Vanilla sugar 10 g • Cream strip 5 g

Beat the cream, vanilla sugar and cream stiffener with an electric hand mixer until stiff.

Preparation of the whipped cream

Filling and decorating
Spread the coffee cream on the cooled sponge cake and level it out.

Filling and decorating
7.Spread the whipped cream on the coffee cream and form a wave pattern with a fork. Finally, sprinkle with cocoa, coffee or grated chocolate, allow to cool well, cut into squares and serve