Coffee cream cake

1.

Process 100 g butter in flakes, sugar and flour into a smooth shortcrust pastry. Wrap in foil and refrigerate for about 30 minutes.

2.

Roll out the dough in a round shape (24 cm Ø) on a work surface dusted with flour. Place on a baking tray covered with baking paper. Prick several times with a fork. Bake in the preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) for 12-14 minutes. Let cool down.

3.

Heat 150 g of cream. Chop the couverture and melt in it. Stir in 10 g butter, let cool for 20 minutes. Enclose the bottom with a springform pan. Spread the cream on it. Chill for 2 hours.

4.

Soak gelatine in cold water. Whip 250 g cream until stiff. Sprinkle in 1 packet of vanilla sugar. Squeeze out gelatine, dissolve lukewarm. Mix with coffee, rum and 2 tablespoons of whipped cream. Fold in the remaining whipped cream. Spread on the cream, chill for 1 hour.

5.

Whip 250 g of cream until stiff, pour in 1 packet of vanilla sugar and cream setter. Put 4 tablespoons of the cream in a piping bag with a small star nozzle. Spread the rest of the cream on the coffee cream. Squirt small dots of cream all around. Chill for 1 hour.

6.

Remove the springform pan. Dust the cake with cocoa. Decorate with pink truffles.

7.