English cake "Mocha"

The perfect combination of buttery chocolate biscuit with almond flour and buttery coffee cream makes this cake a very tasty and interesting delicacy in every way.

Ingredients

• For the biscuit:
• Butter - 175 g
• Sugar - 175 g
• Jam or marmalade - 2 tbsp. spoons
• Chocolate - 175 g
• Flour - 175 g
• Baking powder - 2 teaspoons
• Almond flour - 50 g
• Eggs - 5 pcs.
• For cream:
• Butter - 250 g
• Powdered sugar - 250 g
• Egg yolk - 2 pcs.
• Instant coffee - 1 tbsp. a spoon
• For decoration:
• Pistachios - to taste
• Chocolate - to taste
• Almonds - to taste
• For impregnation:
• Sugar - 5 tbsp. spoons
• Water - 5 tbsp. spoons
• Rum - 1-2 tbsp. spoons (optional)

Directions

1. In a water bath or in a microwave, melt 175 grams of chocolate.
2. Separate the whites from the yolks of five eggs.
3. Beat egg whites to stiff peaks and set aside.
4. We put 175 grams of butter and 175 grams of granulated sugar in a mixer bowl. Beat the mixture until white and add the yolks.
5. Continue beating while adding two tablespoons of jam. We collect the egg-butter mixture from the walls, add the melted chocolate and continue to beat for another 3-5 minutes.
6. Add 50 grams of almond flour, almond flour can be made with an electric coffee grinder.
7. Mix and sift into the resulting mixture 175 grams of flour mixed with two teaspoons of baking powder.
8. Mix lightly and fold the beaten egg whites into the batter in two additions.
9. We spread the dough in a pre-greased with butter or margarine and well floured form with a diameter of 24 centimeters. Smooth out from the middle to the edges so that in the middle you get a small depression.
10. We bake a biscuit in a preheated oven at a temperature of 180 degrees Celsius for about 50 minutes. We check the readiness of the biscuit with a wooden stick. We take out the finished biscuit from the oven, let it cool slightly, take it out of the mold and cool it.
11. Let's make a syrup to impregnate the biscuit. Put 5 tablespoons of sugar in a saucepan and pour 5 tablespoons of water. We put on fire, bring to a boil and cook for a minute until transparent. Cool the finished syrup.
12. Prepare butter cream on yolks with coffee. We put 250 grams of soft butter in a mixer bowl, beat until white, and add 250 grams of powdered sugar in several steps, from time to time removing the cream from the walls of the mixer bowl.
13. Whip the butter cream into a white and fluffy mass and, without stopping beating, add one tablespoon of instant coffee or one or two cups of very strong and slightly chilled coffee.
14. Add two yolks to the cream, beat for another one or two minutes and set aside the finished cream.
15. We cut the cooled and slightly rested biscuit into three equal cakes.
16. Lay the first layer on the cake circle, cut side up. In the cooled syrup, add 1-2 tablespoons of rum or brandy, if desired.
17. Saturate the first cake with syrup.
18. Lubricate with cream and level.
19. We lay the second cake on top, soak the second and third cakes with syrup. Lubricate the second cake with 1/3 of the cream.
20. Flip the third cake onto it, smooth side up.
21. Coat the entire cake with the remaining cream.
22. And decorate as you wish. We sprinkle the sides of the cake with almond slices and decorate the cake with chocolate chips, chopped pistachios and almonds.
23. We leave the finished English Mocha cake for several hours in the refrigerator and serve it to the festive table.
24. Enjoy your meal!