Coffee moka cake: the classic recipe easy and gourmet

Method

1. 1

   Start by removing the butter from the refrigerator so it softens well at room temperature. It's essential for coffee cream. Using an electric drummer, beat the eggs with sugar for about 5 minutes until the mixture doubles in volume and becomes pale and sparkling. Gently stamp the flour on the mixture, then incorporate it with a spatula by making light movements to avoid leaving flour residues at the bottom of the salad bowl. Pour the dough into a previously buttered 18 cm missed mould. Bake at 180°C for 20 minutes until slightly golden. Let cool completely. In a saucepan, mix the coffee with the sugar and bring to a boil. Remove immediately from the heat and cool to obtain a flavoured syrup. Pour the sugar and water into a saucepan and boil to 120°C (about 5 minutes). You can check the temperature by pouring a drop into the cold water: it must form a small ball. Pour hot syrup into fillet on egg yolks by beating at full speed with an electric drummer. Keep beating until the mixture cools and doubles in volume, which can take several minutes. Add the softened butter gradually to the mixture, continuing to beat gently. Once the butter is fully integrated, add the coffee extract gradually according to your taste, making sure not to abuse it to preserve the texture. Place a strip of rhodoid inside your baking circle. Cut the genoise into three equal slices in thickness. Overlay the layers: Genoese, syrup soaking, coffee cream layer. Repeat with the other two slices. Finish with a generous layer of cream on top, smooth well, and refrigerate at least 3 hours. Remove the mocha from the refrigerator, sprinkle generously with cocoa powder on top. Gently slice the cake, remove the rhodoid strip around the walls, and here's your classic coffee Moka is ready to taste!

Nutrition

calories

387 kcal

fatContent

22 g

fiberContent

1 g

sugarContent

32 g

sodiumContent

130 mg

proteinContent

5 g

cholesterolContent

198 mg

carbohydrateContent

42 g

saturatedFatContent

13 g

unsaturatedFatContent

9 g

Indicative values from the source, for the original recipe.

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