Mocca Butter Cream Filling

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 12
• 43 g oetker pudding powder, cream flavour (1 packet)
• 100 -150 g sugar
• 2 1/2 cups cold milk (570 ccm of milk is almost 2 1/2 u.s. cups)
• 2 teaspoons instant coffee powder
• 250 g butter or 250 g margarine
• chocolate vermicelli

Recipe

• 1 blend the pudding powder and sugar with 6 tbsp of the milk.
• 2 bring the rest of the milk to a boil.
• 3 remove from heat and slowly stir in the blended pudding powder.
• 4 stir the pudding occasionally while it is cooling down.
• 5 cream the butter and beat in the cooled pudding one tbsp at a time (the butter and pudding shouldn't be too cool otherwise the cream may curdle).
• 6 cut the cake through twice horizontally.
• 7 spread the bottom layer with either a thin layer of jame and then 1/4 of the butter cream filling.
• 8 lay the 2nd layer over the filling, spread with a little less than half of the remaining cream and lay the top layer over it.
• 9 coat the sides and top surface thinly and evenly with a little of the remaining cream and sprinkle the sided with almonds .
• 10 pipe the rest of the cream decoratively over the top.