Ingredients:
For the sponge:
5 large eggs
100g caster sugar
75g self-raising flour
For the creme au beurre moka:
75g caster sugar
4 TBSP water
2 egg yolks, lightly beaten
180g soft butter
2 TBSP coffee essence
1 TBSP dark rum
(try to replace coffee essence + rum by coffee liqueur, type Kahlúa)
For the garnish:
180g blanched almons, shredded, toasted and left to cool down completely.
1. Pre-heat the oven at 190 C. Grease and baseline a 20-23 cm deep round cake tin with baking paper.
2. Place the egg and sugar into a bowl and whisk with an electric whisk at full speed until pale and very thick. Sift the flour on the surface of the mixture and gently fold with a spatula.
3. Bake in the pre-heated oven for about 30 minutes. Leave to cool on a wire rack.
4. To make the creme au beurre moka, place the sugar and water into a heavy-base saucepan. Heat gently until the sugar has dissolved, then bring to the boil and boil until the mixture becomes syrup-like. Pour in a thin thread onto the beaten egg yolks, slowly, whilst stirring the eggs. Keep stirring until cooled down.
5. In another bowl, cream the butter until very soft, and gradually beat in the egg yolk mixture. Stir in the coffee essence/liqueur.
6. Cut the cake in half horizontally and sandwich with a thin layer of the coffee butter cream. Spread the butter cream over the top and sides of the cake.
7. Press the toasted almonds all over the cake.
Delicious served with a dark Cuban coffee flavoured with a dash of rum.
My cake sunk slightly in the middle after cooking, and also because the almonds were still hot when I started covering the cake, which was not a good idea as the butter cream started to melt! I could not wait much longer to try the cake... Make sure the almonds haved cooled down completely.
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