INGREDIENTS
- – Sugar 400 g.
- – Flour 0000 270 g.
- – Bitter cacao 30 g.
- – Salt 1/2 tsp.
- – Baking powder 1 tsp.
- – Sodium bicarbonate 1 tsp.
- – Crema 150 cc.
- – Lemon juice.
- – Milk 60 cc.
- – Sturdy espresso 200 cc.
- – Vegetable oil 100 cc.
- – Egg 2 items.
- Espresso whipped cream:
- – Milk cream 1 L.
- – Impalpable sugar 4 tbsp.
- – Espresso powder 3 tbsp.
- Espresso praline:
- – Espresso beans 50 g.
- – Sugar 150 g.
MOKA CAKE tremendous espresso cake with chantilly cream and praline that you will love for this afternoon observe the recipe under and put together it at house.
PROCEDURE:
1. For the sponge cake, sift the dry substances on one facet and on the opposite, combine the sugar, eggs, milk and bitter cream (bitter cream: combine the cream with the lemon juice and let it sit for a couple of minutes).
2. Add the dry substances and at last the recent espresso.
3. Divide into two molds and prepare dinner for about 20 minutes.
4. To assemble, fill with the espresso chantilly cream and unfold with the identical espresso cream.
