Gateau Moka aux Amandes
by Mary Berry
Serves 8

3 x size 2 eggs
100g/4oz caster sugar
75g/3oz self-raising flour
For the Creme Au Beurre Moka:
75g/3oz caster sugar
4tbsp water
2 egg yolks
175g/6oz butter, softened
1-2 tbsp coffee essence
To Finish:
175g/6oz blanched almonds, shredded and toasted
icing sugar for dusting (optional)

Method

Preheat the oven to 190C/375F/Gas 5. Grease and base line a 23cm/9in deep round cake tin with greased greaseproof paper. Measure the eggs and sugar into a large bowl and whisk at full speed with an electric whisk until the mixture is pale in colour and thick enough to just leave a trail when the whisk is lifted. Sift the flour over the surface of the mixture and gently fold in with a metal spoon or spatula. Turn into the prepared tin. Bake in the preheated oven for about 30 minutes until well risen and golden brown. Turn out and leave to cool on a wire rack.

To make the creme au beurre moka (coffee butter cream), measure the sugar and water into a small heavy-based pan. Heat very gently until the sugar has dissolved. Bring to the boil and boil steadily for 2-3 minutes until a temperature of 107C/225F on a sugar thermometer is reached, or until the the syrup will form a slim thread when pulled apart between teaspoons. Place the egg yolks into a bowl and give them a quick stir to break them up. Pour the syrup in a thin stream onto the egg yolks, whisking all the time. Continue to whisk until the mixture is thick and cold. In another bowl, cream the butter until very soft and gradually beat in the egg yolk mixture. Stir in the coffee essence to flavour. Cut the cake in half horizontally and sandwich with a thin layer of the coffee butter cream. Spread the butter cream over the top and sides of the cake as well, and then press the toasted almonds all over the cake. Dredge lightly with icing sugar and decorate with rosettes of butter cream on each portion, if liked.

Coffee Buttercream Frosting
Makes: 2-1/2 cups

1/4 cup GENERAL FOODS INTERNATIONAL COFFEES, any flavor
3 Tbsp. hot milk
1/2 cup (1 stick) butter, softened
1 pkg. (16 oz.) powdered sugar (about 4 cups)

DISSOLVE coffee in hot milk. BEAT butter in large bowl with electric mixer on medium speed until creamy. Gradually add sugar, beating on low speed until well blended. Add coffee mixture; mix well. Let stand, if necessary, until frosting is of spreading consistency.

Note: For perfectly smooth frosting, sift powdered sugar before using.

Coffee Buttercream Frosting

3/4 cup milk
6 large egg yolks
1 cup granulated sugar
4 teaspoons instant coffee powder
1 tablespoon vanilla extract
2 cups unsalted butter, softened (no substitutes)

Heat milk in medium saucepan over medium heat just to boiling. Whisk egg yolks and sugar together in medium bowl. Gradually whisk in hot milk. Return mixture to sauce pan and cook, stirring constantly over medium/low heat, until it thickens and coats the back of a spoon (about 6 minutes). DO NOT BOIL! Strain through a sieve into a mixer bowl. Stir in coffee powder and vanilla and let set to room temperature. Beat in 2 cups butter, 1 tablespoon at a time, beating well after each addiction. Frost a cake.