Mix pudding powder, 125 g sugar and 150 ml milk. Boil 600 ml milk. Stir in pudding powder and simmer for about 1 minute while stirring. Remove from heat and stir in 3 tbsp. espresso powder. Place cling film directly on the pudding and let the pudding cool down.
Grease a springform pan with a tube bottom insert (26 cm Ø) and dust with flour. Cream 250 g butter, 250 g sugar, vanilla sugar and 1 pinch of salt. Stir in eggs one after the other. Mix flour, starch and baking powder, alternating with the sour cream.
Paint into the mould. Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for approx. 50 minutes. Let them cool down.
Whip 300 g butter for about 15 minutes until creamy. Stir in the pudding by the spoonful.
Cut the cake twice horizontally. Sprinkle the bottom 2 cake layers with 2 tablespoons of espresso each. Stir the jelly until smooth and spread on the lower cake base. Spread with 1⁄4 buttercream and spread the 2nd cake layer.
Put the floor on top. Spread with 1⁄4 cream, place 3rd floor on top. Pour approx. 3 tbsp. cream into a piping bag with star-shaped spout (do not refrigerate). Spread the remaining cream on the wreath and put at least
Chill for 2 hours.
Crush coffee beans in a mortar. Chop the chocolate coating and melt in a hot water bath. Pour into a freezer bag and cut off a very small corner at the bottom. Spray small chocolate spots on a piece of baking paper.
Sprinkle with the crushed coffee beans and leave to dry.
Decorate the wreath with buttercream tuffs and chocolate dots. Dust with a little espresso powder.