John Myers
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Sponge Cake: MOKK~ BUTTERCREAM ~ CAKE
The perfect sponge cake: mokk~ buttercream ~ cake recipe with a picture and simple step-by-step instructions.
INGREDIENTS Filling:
- 1 packet Sckoco pudding powder fine
- 3 tbsp Sugar fine
- 400 ml Low fat milk
- 12 g Espresso instant coffee
- 100 g Dark chocolate
- 1 pinch Salt
- 500 g Butter, room temperature
- 2 tbsp Powdered sugar
- 1 Knife point Salt
- 3 tbsp 5-Frucht-Marmelade (eigene Herst.)
INGREDIENTS decoration:
- 60 g Dark chocolate couverture
- 16 Pc. Mocha beans, dark
PREPARATION:
- First make the sponge cake according to the recipe and let it rest for 1 day if possible. Alternatively, get one at the bakery. Cut the biscuit base horizontally 3 times as evenly as possible.
- Melt the couverture over the water bath and spread it evenly on the back of a baking sheet. Let freeze. Experience has shown that it takes 30 – 90 minutes.
PREPARATION:
- Remove 3 tablespoons of the milk and stir in the custard powder + 3 tablespoons of sugar without lumps.
- Bring the remaining milk to the boil with espresso powder, crushed dark chocolate and a pinch of salt. Remove from the stove, stir in the mixed pudding powder and bring to the boil again.
- Transfer the finished pudding into a bowl that is as flat as possible and cover the pudding (not the bowl) with cling film. Cool the pudding down to room temperature. Works just fine in an ice-cold water bath.
- Beat the butter (room temperature) with the powdered sugar until it has taken on a light color. Strain the pudding through a hair sieve and then stir into the butter, tablespoon at a time. Only stir until the respective portion of pudding has mixed with the contents. If beating for too long, the butter mixture becomes too frothy and can no longer be processed well.
MERGER:
- Place the lid of the sponge cake upside down on a cake plate. The cut side looks up and is coated with the fruit jam. Now comes a cake ring around the bottom. Spread 1/3 of the mocha cream on this base and put on the 2nd base. Brush this again with 1/3 of the cream and place the previous base of the biscuit on top.
- Remove 3 tablespoons of the remaining mocha cream and pour into a dressing bag. Smear the lid and the edges with the rest of the buttercream. Mark the edge of the finished cake in 16 pieces. Place a thick cream tuff in the middle of each piece of cake you have drawn and a mocha bean on top.
- The finish will be the edge decoration. Take the spatula (commercially available from the hardware store) and push the solidified couverture off the tray in narrow strips. Very narrow rolls are formed, which are then pressed onto the edge of the cake as a decoration. Looks very effective and doesn’t cost much. Place small leftovers in the middle of the cake as decoration.
- Now the cake should be in the refrigerator for several hours so that it cools through properly. Then cut it … and enjoy
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