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Mocca Cake
Cake will always be tempting with mocca taste. This one will undeniable be one crowd favorite.
Ingredients
Make the Simple Syrup
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Sugar 3000.0 g
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Hot Water 1000.0 ml
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Citric Acid 3.0 g
Make the Buttercream
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Cake Margarine 200.0 g
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White Shortening 800.0 g
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Simple Syrup 600.0 g
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Mocca Paste
Make the Cake
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Eggs 7.0 pc
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Yolk 3.0 pc
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Cake Stabilizer 10.0 g
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Sugar 160.0 g
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Medium Protein Flour 130.0 g
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Milk Powder 10.0 g
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Cake Margarine 125.0 g
Preparation
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Make the Simple Syrup
- Cook all ingredients, stirring to dissolve sugar to a boil, reduce heat and wait 5-10 minutes turn off the fire. Allow to cool completely for about 10 hours and ready for use.
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Make the Buttercream
- Whisk margarine and white shortening until it becomes soft and lightweight.
- Add the syrup slowly, then beat at medium speed until mix well.
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Make the Cake
- Beat sugar, eggs, cake and put stabilizer until fluffy dry ingredients and stir well. Add margarine has melted and stir until blended.
- Pour into molds round baking dish (20cm) 3 pieces and roast in the oven with a temperature of 180°C until cooked.
- After the split into 3 parts cold, wet sponge with coffee simple syrup given instant, then the process of butter cream mocca.
- Arrange the sponge on it, repeat the above polishing with mocca butter cream and decorated according to taste.
