Mocha And Nut Cake Recipe
This Mocha And Nut Cake tastes fantastic ! Try this cake sandwich with delicious filling of creamed coffee. Tell me if you've liked this Mocha And Nut Cake.
Ingredients
| 1 cup shelled hazel nuts | ||
| Confectioner’s sugar | 1 Cup (16 tbs) (Nut Cake Rounds:) | |
| Egg whites | 5 (Nut Cake Rounds:) | |
| Heavy cream | 1/2 Cup (16 tbs) (Mocha Cream Filling:) | |
| Confectioner’s sugar | 3 Tablespoon (Mocha Cream Filling:) | |
| Strong coffee | 5 Tablespoon (Mocha Cream Filling:) | |
| Gelatin | 2 Teaspoon (Mocha Cream Filling:) | |
Directions
1. Preheat the oven to 300°F.
2. Grease and flour three baking sheets and draw three rounds, about 9 inches in diameter. Use a plate for size.
3. Grind the nuts and mix with the sugar.
4. Beat the egg whites to very stiff peaks and fold them into the nut and sugar mixture.
5. Spread the batter evenly into three rounds on the sheets.
6. Bake for 10-15 minutes until rounds are light brown. Remove from oven and loosen immediately with a thin knife. Let the rounds cool.
7. Place the gelatin in 1/4 cup cold water for some 20 minutes. Melt gelatin on low heat and let cool.
8. Whip the cream with the confectioners' sugar to a light foam, add the cold coffee mixed with the gelatin and beat the mixture until thick.
9. Sandwich together the rounds with mocha-cream between them, spread a thin layer on top, and use the rest of the cream for decoration.
10. Put the cake in the refrigerator for at least two hours and dust with finely ground coffee
2. Grease and flour three baking sheets and draw three rounds, about 9 inches in diameter. Use a plate for size.
3. Grind the nuts and mix with the sugar.
4. Beat the egg whites to very stiff peaks and fold them into the nut and sugar mixture.
5. Spread the batter evenly into three rounds on the sheets.
6. Bake for 10-15 minutes until rounds are light brown. Remove from oven and loosen immediately with a thin knife. Let the rounds cool.
7. Place the gelatin in 1/4 cup cold water for some 20 minutes. Melt gelatin on low heat and let cool.
8. Whip the cream with the confectioners' sugar to a light foam, add the cold coffee mixed with the gelatin and beat the mixture until thick.
9. Sandwich together the rounds with mocha-cream between them, spread a thin layer on top, and use the rest of the cream for decoration.
10. Put the cake in the refrigerator for at least two hours and dust with finely ground coffee
Chef
