A bean recipe for every taste:
Bisquit: beat vanilla sugar, eggs, water plus 100 grams of table sugar plus flavoring until thick and creamy. Then add baking powder, flour, cornstarch and the rest of the sugar, stir well and bake in a cake springform pan (diameter 26 cm) until golden brown (at 200-220 °C for about 25 min). Bake in a fan oven at 180-200 °C .
Mocha cream: Cook a cream pudding according to instructions on the package. Melt both bars of chocolate in the hot pudding mixture and stir well. Dissolve the instant coffee in 1 tablespoon of hot water and stir it in as well. Then cool the mixture.
Whip the soft light butter with the powdered sugar and the flavoring until creamy and fold it by the spoonful into the cooled mocha cream. Then cut the biscuit base in two and layer. On the first base a narrow mocha cream layer form, then put the second base. On top, spread mocha cream mold and the edge as well. Then decorate with chocolate sprinkles and mocha beans as desired.
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