Coffee Cake Slices: Three Thin Sponge Layers Soaked in Strong Coffee, With Pudding Buttercream and Ganache

Instructions

1. Cook the cream base. Bring most of the milk to a boil with the sugar and vanilla. Stir the pudding powder into the remaining milk, pour it into the boiling milk and cook into a thick pudding. Cover with plastic wrap pressed directly onto the pudding and let it cool to room temperature.

2. Bake the cocoa layers. Whip the 6 egg whites with the sugar to stiff peaks, then gradually whip in the yolks. Fold in the sifted flour, cocoa and baking powder by hand. Divide the batter between two baking sheets (lined with parchment paper) and bake at 320°F (160°C) convection for about 7 minutes. Let cool.

3. Bake the light layer. Whip the 4 egg whites with the sugar the same way, add the yolks, then the flour with baking powder. Spread on one baking sheet and bake at 320°F (160°C) convection for about 10 minutes.

4. Finish the cream. Whip the softened butter until white and fluffy. Gradually whip in the cooled pudding, a spoonful at a time. They must be at the same temperature, or the cream will curdle.

5. Assemble the cake. Spread one third of the cream on the first cocoa layer. Top with the light layer and soak it generously with the 3/4 cup plus 1 tablespoon (200 ml) of coffee. Spread with the second part of the cream.

6. Close and chill. Add the second cocoa layer. Cover the top with a thin layer of the remaining cream. Refrigerate for at least an hour to firm up.

7. Make the glaze. Melt the chocolate with the butter and cream in a double boiler. Pour the smooth glaze over the chilled cake. Let it set completely (ideally overnight) and cut with a hot knife.