A rich coffee buttercream cake, Gateau Mocha (ga-toh moh-kah) can look as simple or as splendid as you like. The gateau may be chilled for several hours before serving.
2½ tablespoons melted butter
1 oz. plus
1 tablespoon flour eggs
4 oz. sugar
8 oz. unsalted butter
1 tablespoon coffee essence mixed with 1 tablespoon hot water
8 oz. sugar
2 fl. oz. cup water
5 egg yolks
4 oz. chopped almonds, toasted
Preheat the oven to moderate 350 °F (Gas Mark 4, 180°C).
Using ½ tablespoon of the melted butter, grease two 8-inch cake tins. Cut out two 8-inch circles of greaseproof or waxed paper and place them in the tins. With another
2 tablespoon of the melted butter, grease the paper. Dust the tins with the tablespoon of flour, shaking out any excess.
Set the tins aside.
In a large heatproof mixing bowl, beat the eggs until they are pale in colour. Add the sugar and place the bowl over a saucepan of boiling water. Turn off the heat and whisk the egg mixture with a wire whisk or rotary beater until it is thick and pale and will make a ribbon trail on itself when the whisk is lifted. Remove the bowl from the saucepan and continue whisking until the mixture is cool.
Sift the remaining flour on to the egg mixture and gently fold it in with a metal spoon. Fold in the remaining melted butter, a little at a time, until it is com-pletely absorbed. Pour the batter into the tins and carefully tip the tins so that the batter is smooth on top. Place the tins in the top part of the oven and bake for 15 to 20 minutes, or until the cakes have risen and are golden brown.
Remove the cakes from the oven and turn them out on to a wire rack to cool. Remove the greaseproof or waxed paper and leave the cakes until they are cold.
To make the filling, in a large mixing bowl, cream the butter with a wooden spoon until it is light and fluffy. Stir in the coffee liquid, beating well until the ingredients are blended. Set aside.
In a medium-sized saucepan, dissolve the sugar in the water over moderate heat, stirring constantly. Bring the mixture to the boil. Cover the saucepan and boil the syrup for 5 minutes. Uncover the pan and continue boiling the syrup until it reaches 230°F on a sugar thermometer, or until a small amount dropped into cold water forms a short thread when pulled between the thumb and finger. Remove the pan from the heat.
In a medium-sized mixing bowl, beat the egg yolks with a wire whisk or rotary beater until they are pale and thick.
Beating constantly, add the hot syrup, a little at a time, and continue beating until the mixture is very thick and smooth.
Beat this mixture into the butter and coffee mixture, beating until the in-gredients are well blended. Set the icing aside until you are ready to use it.
Place one cake on a serving dish and spread it with one-third of the icing. Place the second cake on top and cover with another one-third of the icing. With the remaining icing, cover the sides of the cake. Sprinkle the chopped almonds over the top and sides of the cake and serve.
Gateau Mocha and Gateau Mille-feuille are perfect for tea.