Mocha cake


60 gr convert conversionbutter or margarine

60 gr convert conversionsugar

1 egg

2 tablespoons vanilla sugar

100 gr flour convert conversion

1/2 teaspoon baking powder

5 dl convert conversionwhipping cream

100 gr convert conversionicing sugar

2 teaspoons instant coffee

1/2 envelope gelatin powder

sliced almonds

chocolate mocha beans



springform 22-24 cm

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How to prepare:

Preheat the oven to 175C/350F (fan oven 160C/310F).

Beat butter, sugar, egg and vanilla sugar creamy and add sifted flour and baking powder. Stir to a dough and spoon it in a greased springform pan.

Bake the pie 20 minutes and place on a wire rack to cool.

Cut horizontal.

Beat the cream with the icing sugar to peaks. Fill a piping bag with half of the cream.

Stir the dissolved gelatin and the instant coffee into the other half. Brush a part on the bottom layer and place the second one. Spread the sides with the mocha and roll it immediately through the sliced almonds. Cover the upper part with the rest of the mocha.

Make the garnish topping with the whipping cream from the piping bag and divide the mocha beans. Serve the pie well cooled.

First published: April 12, 2003, Netherlands

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Janneke's Recipes 2003-2014 ( Linking to this source is legally required when published elsewhere)