ReceptnaptárMocha Cake
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Ingredients
Method
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- Whisk the egg whites to stiff peaks, slowly fold in the sugar and the egg yolks.
- Melt the butter with 2 tbsp milk, strain, and gently fold it with the flour into the batter.
- Bake in a buttered, floured cake tin at 170°C for about 25-30 minutes.
- Once completely cool, cut in half twice.
- For the filling, beat the 140 g butter until fluffy and set aside.
- Cook the 2 egg yolks, 1 whole egg, sugar, vanilla, and coffee over a water bath, stirring constantly, into a thick cream, then chill.
- Stir the chilled cream into the creamed butter, remove the vanilla pod.
- Fill the layers with the cream, then coat the top with the coffee-flavored glaze or ganache.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
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