Moka Cake

موکا کیک 

STEP 1: THE GENOA

ingredients 8 whole eggs 240g caster sugar

240g flour 👺

Whisk the eggs by hand with the sugar over a bain-marie, until you reach a

temperature of about 40 ° C. Finish beating with electric mixer until complete cooling. The mixture must double in size. Then gently add the sifted flour to the maryse. Pour the mixture into the buttered pan. Bake at 180 ° C for about 20 minutes. Check the cooking with the tip of a knife: it must come out clean and dry. After cooking, unmold and cool on a wire rack. Then cut the sponge cake in three in thickness with a saw-knife

STEP 2: THE BUTTER CREAM

ingredients 10 egg yolks 250 g of sugar 300 g of ointment butter coffee extract 4 cl of water

Put the egg yolks in a bowl or in the bowl of the mixer. Mix the sugar with the water in a saucepan. Bring to a boil until a sugar syrup is cooked at 121 ° C. Pour the cooked sugar over the egg yolks and whisk at full power until the mixture cools. Add the ointment butter to the parcels while continuing to beat. Add the coffee extract and let the butter cream rise while continuing to whip it well. When ready, set 3 tablespoons cream in a piping bag with a fluted socket.

STEP 3: THE IMBIBIOUS SYRUP

ingredients 1/4 liter of water 125 g of sugar 1 vanilla pod 2 or 3 star anise 1 cinnamon stick 1 tbsp of brown rum or other

Bring the syrup to a boil with vanilla, anise and cinnamon. Reduce the heat and simmer for 15 minutes. Add the rum.

STEP 4: THE ASSEMBLY

ingredients 100 g of flaked almonds some chocolate coffee beans

Grill the almonds on a baking sheet lined with parchment paper at 150 ° C for 5-8 minutes. Soak one side of the 3 discs of sponge cake with the soaking syrup and a brush. Do not hesitate to go generously without soaking the biscuit. Arrange a first disc of sponge cake on a plate, cover generously with coffee butter cream and place on top of the second disc. Cover again with coffee buttercream, then the third and last disc. Garnish the top with coffee butter cream and smooth with an angled spatula. Apply coffee butter cream on the sides of the cake with the spatula. With the pastry bag, poach roses in coffee cream butter on the surface of the cake and add the chocolate coffee beans. Decorate the sides of the cake with the flaked almonds and toasted. Reserve 1 hour in the refrigerator before eating