Moka, the French coffee cake Recipe

 Moka, the French coffee cake Recipe

Ingredients

The génoise cake:

3 eggs

90 g sugar

90 g flour

The coffee cream:

5 egg yolks

150 g sugar

65 ml water

210 g softened butter

Coffee essence to taste

The punchage syrup:

75 ml coffee

60 g sugar

Decoration:

Cocoa powder

Preparation

Take the butter out of the fridge to soften it well.

Prepare the génoise cake:

In a cake mixer, beat the eggs with the sugar for 5 minutes. The mixture should double in volume.

Now add the sifted flour and mix gently with a spatula, being careful not to let the flour stick to the bottom of the bowl.

Pour the mixture into the greased 18 cm cake tin. Bake for 20 minutes at 180 ° C. Remove and let cool.

Preparing the punchage syrup:

In a saucepan, place the coffee and sugar and bring to a boil. As soon as it boils, remove the pan immediately and let it cool.

The coffee cream:

Place the egg yolks in the bowl of a mixer and set aside.

In a saucepan, bring the sugar and water to a boil. The temperature should reach 120°C (approximately 5 minutes). If you don't have a kitchen thermometer, do the following test: drop a drop of syrup into a glass of cold water. It should form a small ball.

When the syrup reaches 120°C, pour it over the egg yolks and beat at maximum speed. Continue beating until the mixture cools and doubles in volume.

Then, gradually add the softened butter. When the butter is incorporated into the mixture, add the coffee extract to taste. But don't add too much, because in large quantities the extract will change the texture of the cream.

Assembly:

Place a strip of rhododendum inside the mold. Cut the génoise cake into three parts horizontally.

Place the first slice of cake. Soak it with the punchage syrup and then make a layer of cream. Repeat the operation for the other slice of cake and finish with the third layer of cake.

To finish, cover the cake with the coffee cream and refrigerate for at least 3 hours.

Take the moka out of the refrigerator and sprinkle with cocoa powder. Gently remove it from the springform pan and remove the rhodoid strip.

Moka cake ready to be enjoyed.