John Myers
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Mocha Cream Cake
The perfect mocha cream cake recipe with a picture and simple step-by-step instructions.
For the cream
- 800 ml Cream
- 200 g Mocha or coffee chocolate
- 1 teaspoon Instant coffee
biscuit base
- 150 g Sugar
- 100 g Flour
- 1 pinch Vanilla sugar
- 1 packet Custard
- 1 teaspoon Baking powder
- 4 piece Eggs
Cake cream
- Bring the cream to the boil, crumble in the chocolate and dissolve. Add a teaspoon of coffee powder and also dissolve.
- Chill in the refrigerator for 24 hours.
biscuit base
- Separate the eggs, beat the egg whites until stiff, stir in the sugar and vanilla sugar. When everything is nice and creamy, stir in the egg yolks,
- Mix flour with baking powder and fold in. Likewise the pudding powder.
- Preheat the oven to circulating air 180C
- Line a springform pan with parchment paper on the bottom. (26-28) mold
- Pour in the bicyclic batter and smooth it out.
- Bake in the middle of the oven for 30-35 minutes, depending on the oven. If it gets too dark, cover it up.
- Then let it cool down. If needed, cut through once.
- Then fill with the cream, put the lid on, and decorate as you wish. Tastes great like coffee.
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