Moka coffee cake
– sponge cake,
– coffee syrup
– coffee buttercream
– coffee ganache.
Material used
– Square frame 12X12x4.5 cm
– Ancel 210 bloom gelatine
– Tefal baking tray
– Baking paper
– Angled spatula
– Cooking thermometer
– Reusable or disposable piping bag
– Fluted tip
Ingredients
Génoise
✔4 eggs
✔120g sugar
✔120g flour (T45)
✔1 sachet vanilla sugar
For the syrup
✔100ml water
✔65ml strong coffee
✔12ml coffee extract
✔70g sugar
✔1 vanilla pod
Coffee buttercream
✔3 eggs
✔60 g sugar
✔200 g softened butter
✔25ml coffee extract
Coffee ganache
✔50g white chocolate
✔1g gelatine
✔Coffee extract
✔50g hot cream
✔200g cold cream
✔1g gelatine
The recipe
For 4 people
Génoise
✔4 eggs
✔120g sugar
✔120g flour (T45)
✔1 sachet vanilla sugar
Pour the eggs, sugar and sachet of vanilla sugar into the bowl of the food processor. Whizz for 10 minutes, then sift in the flour. Stir gently with a spatula and pour onto a baking tray lined with baking paper. Bake at 170°C until golden brown. Leave to cool, peel off the paper and cut the sponge into 3 squares.
For the syrup
✔100ml water
✔65ml strong coffee
✔12ml coffee extract
✔70g sugar
✔1 vanilla pod
Pour all the ingredients into a saucepan and heat, then set aside.
Coffee buttercream
✔3 eggs
✔60 g sugar
✔200 g softened butter
✔25ml coffee extract
In a double boiler, heat the eggs and sugar to 50°C, checking the temperature with a kitchen thermometer. Transfer to the bowl of a food processor and whizz until cool. Add the butter, then the coffee. If the cream is grainy or doesn’t look right, you can add a little more butter to make up for it.
Place your 1st sponge cake in the bottom of your frame. Brush it with syrup. Cover with a layer of buttercream (1/3 of the cream, i.e. about 130g). Repeat the operation for the other two biscuits. Chill for a few hours.
Coffee ganache
✔50g white chocolate
✔1g gelatine
✔Coffee extract
✔50g hot cream
✔200g cold cream
✔1g gelatine
Pour the 50g of liquid cream into a saucepan and heat. In a bowl, add the 50g of white chocolate and melt a little in the microwave. Pour over the hot cream, the gelatine (previously softened in a bowl of cold water) and the coffee extract (a few drops for me, depending on the desired intensity). Mix well. Chill for at least 4 hours.
Whip the ganache with an electric mixer. Fill a piping bag with the ganache and poach on the cake.
Optional: You can add pan-roasted chopped almonds all around the cake.
I decorated it with chocolate coffee beans.
