Moka

Technical stages for Moka :

• Cut the génoise in three layers with a saw knife.
• the first genoise disc with cold 16° syrup. You can flavour the syrup with the alcohol of your choice.
• With a metal spatula, spread a first layer of coffee flavoured butter cream.
• Punch the second genoise disc and put it on the first one.
• Lay a second layer of cream.
• Cover with the last disc and punch again with the syrup.
• the surface and sides of the cake with butter cream.
• With a star shaped pastry bag, decorate the rest of the moka with the remaining butter cream.
• Broil in warm oven or with a torch the sliced almonds.
• Stick the cooled almonds all around the moka.
• Keep in the fridge.