mocha coffee

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mocha coffee

mocha coffee





mocha coffee
mocha coffee



Ingredients
Number of persons
-
6
+
For the sponge cake:

125 g flour

125 g sugar

4 eggs

1/2 sachet of baking powder
For the cream:

250 g butter

100 g sugar

2 egg yolks

1/2 sachet vanilla sugar

1 cup of coffee





Preparation
Total Time: 50 min
Preparation: 30 min
Cooking time: 20 min
For this recipe, you have to start with the sponge cake.
The simplest way to make it is to use a pastry robot or any other food processor that allows you to add the ingredients as you go along without having to stop everything and open the lid each time.
Preheat your oven to 180°C (thermostat 6).

Separate the egg whites from the yolks and whisk the egg whites in the food processor.
In the meantime, mix the yeast and flour in a bowl (out of the food processor).
Once the whites are very firm, add the sugar.
Lower the speed of the food processor and immediately add the 4 yolks and then the flour/yeast mixture.
Once the dough is well blended, stop the food processor and quickly pour the mixture into a dish covered with baking paper. Bake for 20 minutes.
While the cake is baking, you can prepare the cream to garnish the mocha.
First, put the yolks in a bowl. Then, in a saucepan, put the sugar, vanilla sugar and half a glass of water. Heat over moderate heat and stir vigorously until the mixture becomes completely liquid. Gently pour the sugar over the yolks. Whisk until the mixture turns white.
Beat the butter into an ointment and add it to the sugar/egg mixture.
Finally, add the coffee creamer and mix well.
You just have to garnish the mocha by cutting the sponge cake into 3 layers and stuffing them with cream. Finally, cover the cake with cream.
Keep some of the cream aside to decorate with a pastry gun or piping bag.
Before serving, leave the cake in a cool place for at least 1 hour, so that the cream hardens well.
And bon app├ętit!


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