Cappucchino Slices

For the cappuccino slices, grease a deep baking tray (approx. 320 x 390 mm, at least 3.5 cm deep) and sprinkle with breadcrumbs. Separate the eggs. Cream butter, 300 g sugar and vanilla sugar with a pinch of salt. Gradually fold in egg yolks. Stir in flour, nuts and baking powder and stir in coffee and liqueur. Whip the egg whites until stiff and fold into the mixture.

Spread the dough on the baking tray. Bake in a preheated oven (175 degrees Celsius, convection oven 150 degrees Celsius, gas mark 2) for about 35 minutes. Allow to cool.

For the cream, mix pudding powder, 50 g sugar and 125 ml milk. Bring the remaining milk and another 50 g sugar to the boil. Mix in pudding powder, bring to a boil again and stir gently for about 1 min. Allow to cool.

Whip 100 g whipped cream until stiff and fold into the pudding.

Now spread the custard on the cake and chill for approx. 30 min.

Just before serving, sprinkle the cake with cocoa and cut into approx. 20 pieces. Wash apricots, remove seeds and cut into wedges. Whip 150 g cream until stiff. Garnish the cappucchino slices with whipped cream, apricot pieces and mocha chocolate beans.

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