Coffee and Walnut Mocca Cake
Recipe Steps
Coffee and Walnut Mocca Cake
Group 1
-
g/ml:
1500
1000
35 -
Ingredients:
CasterSugar
EOI SOVEREIGN
Coffee Essence -
Method:
Blend Group 1 until smooth.
Group 2
-
g/ml:
1050
500
1200 -
Ingredients:
Eggs
Milk
Bakers Flour -
Method:
Add Group 2 to Group 1, and mix on medium speed for 5 minutes.
Group 3
-
g/ml:
500
60
800 -
Ingredients:
Bakers flour
Baking Powder
Walnut Meal -
Method:
Sieve Group 3 and blend into Groups 1 and 2.
- 6645
- Total Weight
Solite Mocha Cream Filling
Group 1
-
g/ml:
2000
2000 -
Ingredients:
EOI Solite
Icing Sugar -
Method:
Aerate until light for approx 15 min.
Group 2
-
g/ml:
800
50 -
Ingredients:
Water
Instant Coffee -
Method:
Dissolve coffee in water then add gradually to group 1 over 5 min.
- 4850
- Total weight
The amount of Instant Coffee can be adjusted to taste.
Additional Information:
Finishing Instructions
Ice with EOI Solite Mocha Cream Icing (Recipe above).
Scaling
700g in 20cm round tin
Baking
180°C for 55 minutes
Yield
8 cakes
Freezing
COFFEE AND WALNUT MOCCA CAKE is suitable for freezing in unbaked condition only.
Recipe Uses:
Sovereign 15kg
Premium cake margarine with a buttery baked through flavour. Ideal as a partial or total replacement for butter.
Solite 15kg
Creaming shortening for butter style crémes and fudge icings.
