Mokatines Archive
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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Cooking tools:
- Cake pan
- Stand mixer
- Piping bag
- Fine-mesh sieve
- Sifter
- Pastry brush
- Cooling rack
- Chef's knife
- Oven
- Saucepan
- Mixing bowl
- Whisk
- Spatula
- Spoon
- Measuring spoon
- Parchment paper
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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