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Make the Simple Syrup

  • Sugar 3000.0 g
  • Hot Water 1000.0 ml
  • Citric Acid 3.0 g

Make the Buttercream

  • Cake Margarine 200.0 g
  • White Shortening 800.0 g
  • Simple Syrup 600.0 g
  • Mocca Paste

Make the Cake

  • Eggs 7.0 pc
  • Yolk 3.0 pc
  • Cake Stabilizer 10.0 g
  • Sugar 160.0 g
  • Medium Protein Flour 130.0 g
  • Milk Powder 10.0 g
  • Cake Margarine 125.0 g
  1. 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.
  2. 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.
  3. 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.