COFFEECAKE

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 stripe 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 onto the cooled sponge cake and level it out.

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