Moka cake with caramel filling

A real homemade walnut and coffee cake that I baked for my birthday since I adore these combinations.

Preparation steps

Mix the eggs with the frothy sugar and add the light flour, nuts and all the other ingredients.
In a cake tin lined with baking paper, shake the mixture, flatten it and place in the oven at 180 degrees for about 40 minutes.
For the cream, melt the sugar on the fire, taking care not to burn it, carefully pour in the milk and cook until the caramel melts. Mix the coffee with the flour and add to the milk with the sugar and cook until it thickens.
Add the butter that you mixed with the powdered sugar to the cooled cream.
Cut the biscuit in half. For me, the top part rose at the edges, so I straightened that part by cutting off that raised part of the biscuit.
Spread the cream in approximately three parts. Spread the bottom of the biscuit, then cover the top, which is also coated with cream. Spread the cake on the side and sprinkle with ground hazelnuts. Decorate further as desired.

Ingredients

Biscuit:

5eggs
10 tbspbrewed black coffee
250 gramssugar
200 gramssmooth flour
200 gramsground walnuts
1 bagVanilla sugar
1grated orange peel
1 bagBaking powder Docela

Cream:

200 gramssugar
2.5 dclmilk
2.5 dclbrewed black coffee
5 tbspflour
250 gramsbutter or margarine
100 gramspowdered sugar
ground hazelnuts

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