Mocha coffee

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15min

35min

Making : 15 minutes
Cooking : 35 minutes
4 persons

Ingredient

For the cake :

125g of sugar
125g flour
4 eggs
1 pinch of salt

For the cream mocha coffee :

200g of soft butter
150g of caster sugar
5 egg yolks
1/2 cup of coffee

For the coffee syrup :

250g water
200g of powdered sugar
1/2 cup of coffee

For the decoration of the mocha :

200g flaked almonds

180°C

Preheat the oven on 180°C

Preparation of the decoration :

Spread the almonds on the plate of your oven and leave the grill for a few minutes until you get the roasted almonds (Well monitor, this step is fast).

For the cake :

During this time, Put the egg whites in the bowl of the thermomix with 1 pinch of salt.Step 1/24

3:30

Insert the whisk, then set 3 minutes 30 gradually increasing the speed up to the speed of 3.5.Step 2/24

Reserve the egg whites in a bowl.Step 3/24

Put the egg yolks with the sugar in the bowl of the thermomix.Step 4/24

00:30

Mix 30 seconds on speed 3.Step 5/24

00:30

Add the flour in the jar and program 30 seconds, speed 3.Step 6/24

Pour this mixture over the egg whites and mix gently with a wooden spatula.Step 7/24

Put the parchment paper on the plate of your oven.Step 8/24

Have 4 out-weighed pieces of 8cm on the plate and fill each punch to the 3/4 of the dough obtained above.Step 9/24

30:00

Bake in the oven + or - 30 minutes.Step 10/24

Remove from oven and let the sponge cake cool.Step 11/24

For the butter cream coffee :

Put the soft butter in the bowl of the thermomix.Step 12/24

Add the caster sugar, the yolks of eggs and coffee.Step 13/24

00:45

3.5

Insert the whisk and set to 45 seconds on speed 3.5.Step 14/24

Set aside in a bowl in the fridge.Step 15/24

Rinse the bowl of the thermomix.Step 16/24

For the coffee syrup :

4:00

80°C

Put the water, caster sugar and coffee in the bowl of the thermomix and cook for 4 minutes on 80°C on speed 3.Step 17/24

For the assembly of a mocha coffee :

Cut each cake in advance reserved in the direction of the height into 3 equal parts.Step 18/24

Soak each part with the coffee syrup.Step 19/24

Spread the butter cream on the 1st disk, put in the 2nd disc of sponge cake on top, cover with another cream mocha and have the 3rd disc on top.Step 20/24

Spread the butter cream coffee around and above.Step 21/24

00:10

Put the toasted almonds in the bowl of the thermomix, then set 10 seconds, speed 5 to get almond powder.Step 22/24

Sprinkle the crumbs of almonds everywhere on the cream mocha cake.Step 23/24

Put the remaining butter cream coffee for moka in a piping bag and decorate the mocha depending on your desire.Step 24/24