Mocha Cake (Torta Moka)
Instructions
Prepare the pan of Spain: in a bowl, mix the egg yolks with the sugar and the grated lemon peel to triple the volume.
Whip the egg whites until foamy soda and blend the mixture.
Then add setacciandola to avoid flour lumps.
Pour the mixture into a buttered and floured baking tray.
Bake in preheated oven at 180 degrees for half an hour.
Prepare the syrup: in a saucepan, place sugar, sprinkle with water and let it boil until sugar is dissolved.
Remove from heat, add two drams of brandy and let cool.
Make the custard: in a bowl, put the butter, knock it until it become soft and fluffy.
Stirring incorporated a yolk at a time, the coffee that must be strong and the icing sugar.
Put aside a tablespoon of cream.
Divide horizontally the pan of Spain.
Sprinkle the surface of one half with a bit of sugar syrup, above spread a little cream.
Cover with the other half of the cake.
Wet the surface with the remaining syrup, spread over the cream it off also advanced along the border.
Decorate the Board with the almonds before au gratin, on the surface spread the candied cherries alternating with ribbons of cream to coffee.
Accompanying wines: Trentino Vin Santo DOC, Aleatico Di Gradoli Liqueur "DOC", "superior" Sweet Marsala DOC.
Ingredients and dosing for 6 persons
- For the pan of spain:
- 100 g of flour
- 4 eggs
- 100 g of sugar
- 1 lemon
- For the syrup:
- 50 g of sugar
- 4 tablespoons of water
- 2 cups of brandy
- For the cream:
- 3 egg yolks
- 250 g of icing sugar
- 200 g of butter
- 1 cup of coffee
- For decoration:
- 50 g of peeled almonds
- 50 g of candied cherries