A sweet tradition, the Mocha cake, perfect for breakfast or a snack with coffee or tea. To make the cake more scenic, you can cover it entirely with the cream and decorate with coffee beans, panna montata, dark chocolate wafers. My proposal is best for breakfast or snack. Remember to keep this cake at room temperature.
Ingredients for filling in a layer cake of about 24 cm in diameter:
- a pan of Spain from 24 cm (for the recipe Click quthe)
- 100 grams of Superfine sugar or icing
- 100 grams butter very soft
- a whole egg
- half a cup of very strong coffee
In a bowl, work the butter with a wooden spoon until creamy. Add sugar and continue to whisk and work until the mixture becomes foamy. Add the whole egg by continuing to work with the wooden spoon and finally, a teaspoon at a time, the coffee. Leave to rest for a few minutes in the refrigerator.
Meanwhile, cut the sponge cake Spain taking care to leave the bottom a little’ higher than top and generously wet both sides with a syrup obtained by mixing two parts of liquor (white rum, Maraschino, witch, Sambuca: Depending on your favorite flavor) with one part water and two teaspoons of sugar.
Fill the cake with mocha cream and decorate with icing sugar. Doubling the doses of the cream you can stuff a second layer of cake or entirely cover the cake. In this case, choose to decorate it with coffee beans and, Maybe, some tuft of whipped cream.
THE PAIRING: with thistortin, that is a challenging cake, especially in its enhanced version, We recommend to combine a sweet red Recioto, able to stand up to the intensity of the flavors that come to us from the butter cream and coffee and chocolate, always difficult to combine with wine.