Gâteau Moka – Pâtisserie Style Coffee Buttercream Cake

This is a long recipe but I really want you to try. It’s delicious and worth time and effort, plus it’s so much fun. My mom love coffee flavor cake, so this recipe is the one that I want to make for her. The recipe comes from .......................... (which I already write about or you can read about it, .....). Because I want to make something special for mom and this one is very special (because you use a lot of time to make it, so if someone that you make this one for, have to be importance). The buttercream is a composition of 4 things, butter, Pâte à bombe, Meringue italienne and Coffee syrup, you have to make each one before making the butter cream. You can prepare the Biscuit d’amandes one day ahead, and make the buttercream the day you want to serve the gateau because the gateau taste best when freshly make (or if you refrigerate it, be sure to put it to room temperature before serve because the buttercream will harden).

The recipe for Pâte à bombe is quite a lot but you can make a gelato from this base (I will post the next time).

Gâteau Moka

Makes 8X4 inches (4 layers cake)

Biscuit d’amandes
108 g		Almond powder
108 g		Icing sugar
A	53 g	Whole egg
	24 g	Egg yolk
B	11 g	Egg white
	11 g	Water
	½ tsp	Vanilla essence
22 g		Cake flour
82 g		Unsalted butter (melted and cooled)
⅛ tsp		Salt
Meringue	40 g	Egg white
	8 g	Sugar

Preparation:

Pan size: 9X13 inches pan lined with baking paper

Oven temperature: 180 °C

Sift the flour and salt together.

Sift the almond powder and icing sugar together.

1. Mix almond powder and icing sugar in a large bowl, then pour the (B) in the bowl and mix to form a paste.
2. Pour the (A) into the almond mixture and mix until combine.

1. Make the meringue by beating the egg white and sugar together until stiff peak form.

4. Put the flour and salted in the almond mixture fold to combine.

5. Fold the meringue into almond mixture in 2 additions; be careful not to knock off the air.

6. Pour the melted butter into the batter, and fold to combine.

7. Pour the batter into prepared pan, and put into the oven

8. Bake for 15 minutes or until golden.

Meringue italienne (Italian meringue)

Make about 180 g

50 g	Egg white
95 g	Sugar (a)
5 g	Sugar (b)
40 g	Water

1. Put the sugar (a), water in a thick based pan, and place over a moderate heat and stir until it boils

2. When the syrup temperature reaches 110 °C beat the egg whites and sugar (b) until stiff

3. When the syrup temperature reaches 118°C slowly whisk it into the egg whites in a thin stream taking care not to let it run onto the whisk

4. Continue beating until completely cold.

Pâte à bombe

Make about 200 g

80 g	Egg yolk
125 g	Sugar
50 g	Water

1. Put the sugar, water in a thick based pan, and place over a moderate heat and stir until it boils

2. When the syrup temperature reaches 100 °C start beating the egg yolk.

3. When the syrup temperature reaches 115°C slowly whisk it into the egg yolk in a thin stream taking care not to let it run onto the whisk

4. Continue beating until completely cold.

Sirops (Syrup)

Makes about 115 g

68 g	Sugar
50 g	Water

1. Put the sugar, water in a thick based pan, and place over a moderate heat and stir until it boils

2. Let cool to room temperature.

Coffee syrup

1 tbsp	Instant coffee
⅛	Salt
1 tsp	Hot water
25 g	Syrup
25 g	Kahlua

1. Put the instant coffee and salt in a small bowl and pour the hot water over it, whisk to dissolve the coffee and salt.

2. Mix the syrup and Kahlua together and pour into the coffee mixture.

Coffee buttercream

200 g	Unsalted butter
40 g	Pâte à bombe
30 g	Meringue italienne
	Coffee syrup

1. Beat the butter until creamy and light in color; gradually add the Pâte à bombe and mix to combine.

2. Add the Meringue italienne into the butter mixture, mix to combine.

3. Pour the coffee syrup into the buttercream and mix until uniform.

Assemble

1. Cut Biscuit d’amandes into 4 pieces (about 8X4 inches).
2. Spread the coffee buttercream between cake layers and over top and sides.
3. Decorate with chocolate pieces.