Mocha cream cake slices recipe

Mocha Cream Cake Slices recipe

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Indulge in the rich and decadent flavors of a Mocha Cream Cake Slice. This recipe combines layers of moist chocolate cake with a luscious coffee-infused cream filling, creating a heavenly dessert that is sure to impress. The velvety smooth texture and the perfect balance of sweetness and bitterness make this treat irresistible. Whether you are hosting a special occasion or simply craving a delightful dessert, these Mocha Cream Cake Slices are guaranteed to be a crowd-pleaser.

Keywords: Mocha cream cake, slices, recipe, chocolate, coffee-infused cream filling

Mocha cream cake slices recipe details

Mocha cream cake slices recipe, recipe Rating: 4.6
Number of votes:109 

Ingredients

8	egg yolks
100 g	sugar
4	egg whites
60 g	plain flour
20 g	cornstarch
80 g	almonds, ground
½ l	milk
1 packet(s)	custard powder, vanilla
5 tbsp	sugar
3 tbsp	instant coffee powder
250 g	soft butter
3 tbsp	icing sugar
50 g	brittle
10	mocha beans

Instructions

Line a baking sheet with parchment paper. Preheat the oven to 220°C.

Whisk the egg yolks with 50g sugar until creamy. Beat the egg whites and the remaining sugar until stiff and fold the beaten egg white in the egg yolk mixture. Sieve the flour and the cornstarch over the batter, add the almonds and fold flour and almonds in.

Evenly divide the dough on the baking sheet and bake for 8-12 minutes. Remove from the oven, immediately turn the cake onto a tea towel and remove the parchment paper. Cut the sponge lengthwise in 3 stripes.

Cook a blancmange by using the milk, the custard powder, the sugar and the coffee instant powder. Set aside to cool slightly. Stir together the butter, the blancmange and the icing sugar.

Spread most of the cream on two stripes and set one above the other. Cover with the plain stripe and spread some of the remaining cream on top. Cut the stripes in 10 slices.

Fill the remaining cream into an icing bag and garnish the slices of cream cake with small cream rosettes and a mocha bean on each slice, then sprinkle with the brittle.

Preparation time:
ca. 45 min
Grade of difficulty:
medium
Calories per portion:

520kcal