Mocha layer cake, filled with chocolate and rum cream
For the chocolate sponge cake
120 grams of flour
° 30 grams of corn starch
°30 grams of bitter cocoa powder
°5 grams of baking powder
° Pour the syrup
°120ml of water
°70 grams of sugar
° 20 grams of amber syrup
° Pour in the Italian meringue
° 125 grams of sugar
70g egg whites
40g water Pour the butter
°5 egg yolks
100 grams of water
° 1.5 tbsp instant coffee for decoration
100 grams of peeled almonds.
1 To prepare the sponge cake, try to separate the egg whites from the yolks, then whisk the yolks with 50g of sugar in a bowl until the mixture whitens.
2 In another bowl, beat the egg whites, adding the rest of the sugar later.
3 Gently add the beaten whites to the bowl with the yolks using a spoon.
4 Gradually add flour, cornstarch, bitter cocoa and baking powder until a soft dough forms.
5 Place a candy circle on a baking sheet lined with parchment paper.
6 The sponge cake will puff up a lot during cooking. To increase the height of the circle, line it with a strip of parchment paper. Seven Pour the dough into the circle and bake for 20 minutes in a preheated oven at 180°C.
8 Remove the cake tin as soon as it comes out of the oven and let it cool on a wire rack. 9 To prepare the syrup that will soak the sponge cake, bring the water mixed with the sugar to a boil in a small saucepan, then turn off the heat and pour in the rum.
Let the syrup cool. ten For the Italian meringue, heat the water and sugar in a small saucepan to 121°C to obtain a syrup. Good tasting