This is definitely one of my favourite cakes. I just love the contrast between the light génoise sponge and the rich coffee buttercream. I recommend keeping the leftover diced almonds and sprinkling them on each slice of cake. It’s super delicious this way.
- Yield: 8 Servings
- Preparation Time: 55 Minutes
- Cooking Time: 5 Minutes
- 450 g génoise mix
- 275 g plain buttercream
- 2 tablespoons coffee extract (or 1 teaspoon instant coffee + 1 teaspoon boiling water)
- 150 g diced almonds
- 5 teaspoons caster sugar
- 1 short espresso or strong, short instant coffee
- Make the génoise sponge mix, bake it and leave it to cool down.
- Make the buttercream, and flavour it with the coffee extract to taste. Keep it at room temperature.
- Put the diced almonds on a baking tray and toast them in the oven for 10 minutes at 150°C/300°F/Gas Mark 2. Stir them after 5 minutes and carry on baking.
- Make the coffee syrup by adding the caster sugar to the hot coffee.
- Turn the génoise upside down and split it sideways in 2 equal layers. Soak the inside of the bottom part with the coffee syrup using a pastry brush, then spread over a layer of coffee buttercream (7 mm–1 cm thick). Soak the inside of the top part of the génoise with the coffee syrup and place it on the top of the buttercream.
- Spread some coffee buttercream all over the moka, smoothing it on top with a long spatula or knife. Coat its sides with the toasted diced almonds.
- Fill a piping bag fitted with a small fluted nozzle with the rest of the coffee buttercream and decorate the top of the moka.