Thai coffee cake

Ingredients:

• 1 package (450 g) of dry white sponge cake mix (+ necessary additional ingredients)
• 2 tbsp. instant espresso powder
• 2 cans of 400g condensed milk with sugar
• 2 packages of vanilla pudding mix (90g each)
• 0.5 cups of milk
• 0.5 tsp ground cardamom
• 2 cups heavy cream
• 2 tbsp vanilla extract
• 25 chocolate-coated coffee beans + 1/4 cup chopped chocolate-coated beans
• 0.5 tsp ground cinnamon

Preparation:

1. In a large bowl, combine the sponge cake mix with the espresso powder. Knead the dough and bake the cake according to the package directions for a 22x32 cm pan. Cool the cake completely on a wire rack. Using the handle of a wooden spoon, poke 25 holes in the cake (make 5 rows of 5 holes).
2. Meanwhile, in a large bowl, whisk together the condensed milk, pudding mix, milk, and cardamom until smooth. Let sit at room temperature until ready to use.
3. In a large bowl, beat the heavy cream and vanilla extract with a mixer on medium speed until stiff peaks form, about 3 minutes.
4. Fill each hole in the gorge with pudding mixture and insert a chocolate-covered coffee bean. Spread the remaining pudding on top and top with whipped cream, creating swirls on the surface with a spatula. Sprinkle the cake with cinnamon and chopped coffee beans covered in icing.
5. Refrigerate the cake for at least 1 hour, but no more than 6 hours. Serve chilled.