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Moka Gateau a coffee cream gateau
IngredientsMoka Gateau genois / sponge 4 eggs [ size 2 ] 225g / 8ozs castor sugar 225g / 8ozs sr flour 15g / 1/2oz butter 20cm / 8ins dia sponge tin
Sirop au cafe / syrup 100g / 4ozs granulated sugar 75ml / 3 flozs water 2 tablespoons very strong black coffee 2 tablespoons rum |
Creme au beurre / butter cream
150g / 5 ozs gran sugar
75ml / 3 flozs water
2 egg whites / size 2
225g / 8ozs unsalted butter
10g / 1/5 oz vanilla sugar
coffee essence
50g / 2ozs grilled almonds.
To make the Genoise cake
Heat the oven to 160c or 325f gas 3.
Place a bowl in a pan of warm water keep it on a low heat do not let it boil.
Place the eggs into the bowl. Add the sugar and beat until double in volume and warm to the touch.
Remove from the heat and beat until cold.
Beat in the sifted flour and place into a buttered tin.
Bake for 18 to 20 mins when cooked remove from the tin and cool on a wire rack
To make the sirop au cafe
Boil the sugar and water together over a medium heat for 5 mins.
After boiling point is reached allow to cool a little and add the coffee and rum
To make the creme au beurre
Cook the sugar and water until the syrup formed registers 220c on a sugar thermometer.
Or drop a little in cold water, a soft ball should be formed.
Beat the egg whites to a stiff peak. Slowly add the boiling syrup in a fine stream.
Beating constantly until the mixture is cold.
Soften the butter in a warm bowl work in the vanilla sugar.
Fold the egg whites in and a few drops of coffee essence
Cut the cake across horizontally and sprinkle the cut side with the sirop au cafe.
Spread the bottom half with the creme au beurre and place on the top of the other half.
Spread the top and the sides of the cake with the creme au beurre.
Reserve a little for the decoration.
Chop the almonds and press them thickly around the sides of the cake.
Pipe the remaining cream around the top of the cake.
Chill lightly for 12 hours before serving.
Moka Gateau
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