+To make a soaking syrup
°100g caster sugar
°75 cl of water
°5 cl of rum
In a saucepan, combine the sugar and water.
Heat until boiling.
The temperature should reach 105° (monitor with a cooking thermometer).
Off the heat, add the rum.
Let cool.
To make buttercream
°4 egg whites (120 g)
°240g caster sugar
°Water (a few centilitres)
°250g butter
°60g cocoa
Remove the butter from the refrigerator and cut it into cubes so that it becomes soft.
Weigh all the ingredients before you start.
Place the egg whites in the bowl of a food processor.
Placing sugar in saucepan.
Adding water to moisten sugar.
Cover and heat until boiling.
Start the robot to start beating the egg whites gently.
Uncover and check the temperature of the sugar with a thermometer.
Remove from the heat at 118°.
Immediately pour the cooked sugar over the whites, continuing to whisk gently.
When all the sugar is incorporated, increase the speed of the robot.
Continue beating until the resulting Italian meringue has cooled.
Add the soft butter, then the cocoa and whisk briskly to obtain a smooth cream.
Fill a piping bag with cream and keep it in the fridge.
*To make a sponge cake
°4 eggs
°°120g sugar
°20g flour
Preheat the oven to 180 °.
Place a sheet of parchment paper on the baking sheet.
Heat a pot of water.
In bowl blend eggs and sugar.
Place the salad bowl over hot water (bain-marie).
Whisk until the temperature reaches 40°.
Remove the bowl from the bain-marie and continue whisking until cool.
Add the flour and fold it in gently using a spatula.
Pour the sponge cake batter onto the parchment paper.
Distribute it equally use a spatula.
Place in the oven and cook the sponge cake for 20 minutes.
Remove from the oven and remove the parchment paper.
Do not turn off the oven before roasting the almonds (see below).
Leave the sponge cake to cool.
Cut the edge with a knife to remove the dry parts.
To mount the mocha
100g slivered almonds
Arrange the slivered almonds on the baking sheet.
Bake at 180° for a few minutes to brown them.
Take them out of the oven and let them cool (be careful, they are very hot).
Prepare a paper template: rectangle about one third of the surface of the sponge cake.
Using the template, cut out three identical rectangles.
On a serving platter, place the first rectangle of sponge cake.
Soak it with rum syrup using a brush or a spoon.
Add an even layer of cream using the piping bag.
Soak the second rectangle with sponge cake on one side and turn it over the cream.
Soak the other side of the sponge cake.
Repeat the operation and finish with a layer of cream.
Using a spatula, cover the edges of the cake with cream.
Then add the cooled roasted slivered almonds.
Store the mocha in the fridge until ready to eat.
Enjoy !
