Mocca cake

INSTRUCTIONS

Preheat the oven to 180 degrees top/bottom heat. Line the bottom of your springform pan with baking paper.

Separate the eggs and beat the egg whites with sugar and salt until stiff. Add the egg yolks and stir briefly but thoroughly. Mix the cocoa powder and flour, sift it into the eggs and fold the mixture into the mixture.

Pour the dough into your tin (or two) and bake for about 25 minutes (if you use two tins, only 15 minutes). Then remove it from the tin and let it cool completely.

step 2

For the filling, whip the cream together with the icing sugar, the cream stiffener and the espresso powder. Keep the coffee cream in the fridge until ready to use.

In the meantime, boil 150ml of coffee and mix it with 2 tablespoons of sugar and 2 teaspoons of vanilla extract. Let the mixture cool down.

step 3

Cut the sponge cake in half horizontally. Soak the layers generously with the boiled coffee. Place the layer on a cake plate and spread a layer of coffee cream about 1-1.5cm thick on top. Place the second layer on top and repeat.

Then cover the cake with coffee cream. Put some of the cream in a piping bag with a nozzle of your choice and put around 10-12 dots on the cake. Place a mocha bean on each one. Chop up the remaining mocha beans and scatter them over the surface.

The cake will keep in the fridge for about 2 days!

Tip:

The amount is enough either for a cake with a diameter of 20 centimeters, which is cut twice, or for a 24 cm springform pan, which is cut once.