John Myers
Mocca Cream Cake
The perfect mocca cream cake recipe with a picture and simple step-by-step instructions.
- 1 Cake base Viennese style
- 200 Milliliters Milk
- 4 tsp Coffee
- 1 liter Pastry cream
- 1 bag Gelierfix
- 200 g Cherry jam
- 4 bag Cream stiffener
- 4 packet Vanilla sugar
- 100 g Dark couverture
- 1 packet Mocca beans
- 1 packet Grated chocolate
- 6 tbsp Amarena cherry liqueur
- Bring 1,200 ml of milk to the boil briefly with the coffee and let it steep. Cut the cake base flat into 3 parts. Drizzle. 2 parts of it with the liqueur and brush with jam.
- Pour the white coffee through a hair sieve, heat it again slightly in a saucepan and stir in the gelatinizer. Beat the cream with the vanilla sugar and cream stiffener until stiff. Take 800 grams of it and fold in the white coffee.
- Now coat the first cake base with the cream mixture, put the next one on top and so on until all three parts have been put back together. Brush all around with the mocha cream mixture.
- Now sprinkle the whole thing with the grated chocolate. and garnished with the remaining 200 grams of cream and the mocca beans.
- With the couverture you can now form letters or numbers. I print this out, put a cling film over it and then fill in the respective numbers or letters with a fine cake syringe, let them cool down. Then you can easily peel them off the film.
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