Mokatines Archive

Mokatines Archive

beebrecipes.co.uk

A masterclass in how to turn a simple genoise sponge into something really special. Decorated with chopped nuts and coffee buttercream these individual cakes are packed with flavour. For this recipe...

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Ingredients

  • 40g/1½oz butter
  • 3 large free-range eggs
  • 75g/2½oz caster sugar
  • 65g/2¼oz self-raising flour
  • 1 tbsp cornflour
  • 50g/1¾oz butter
  • 1 tbsp instant coffee
  • 225g/8oz icing sugar, sifted
  • 40g/1½oz caster sugar
  • 1 large free-range egg yolk
  • 75g/2½oz softened butter
  • 2 tsp coffee essense
  • 4 tbsp apricot jam
  • 100g/3½oz chopped almonds, toasted
  • 100g/3½oz white ready-to-roll fondant icing
  • gel food colouring in dark brown

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