Mocca cake with toasted almonds
The sponge base:
6 free-range medium eggs
300 ml golden caster sugar
300 ml plain flour, sifted
2.5 tsp baking powder
For moistening the base:
150-200 ml coffee, sweetened ja cooled (season with booze, if you wish)
The mocca cream:
500 ml whipped cream
2 Tbsp good quality instant coffee granules
2 Tbsp caster sugar or to taste
For decorating:
almond flakes, toasted
1.Whisk the eggs with sugar until thick and pale - about 10 minutes. Fold in sifted flour and baking powder and mix gently until combined.
2.Pour the batter into a lined and buttered swiss roll tin and bake at 200˚C until golden brown and well risen - about 20 minutes.
3.Let the sponge cool on a metal rack, then cut into two layers.
4.To make the mocca cream, dilute the coffee granules in a couple of spoonfuls of cream. Add the rest of the cream and sugar and whip until soft peaks form.
5.Moisten the bottom sponge layer with some coffee, then spread just slightly less than half of the cream onto the cake. [I sometimes mix some curd cheese or fromage fraiche into this mixture, just to make it firmer and more substantial]6.Cover with the other sponge layer, moisten again with some coffee and spread the rest of the cream to the top and onto the sides of the cake.
7.Sprinkle with toasted and cooled almond flakes.