Mokatines
by
- Dessert
- Medium
- 8
- 1 hour 50 minutes
PT1H50M
This delightful mokatine recipe is comprised of a light genoise sponge, coffee buttercream and a luxurious coffee icing - a fantastic addition to any afternoon tea. For more fancy cakes and sweet treats, visit our patisserie collection
Ingredients
Genoise
- 3 eggs
- 100g of sugar
- 100g of self-raising flour
Coffee buttercream
- 3 egg yolks
- 90g of caster sugar
- 180g of butter , softened
- 25ml of espresso , or 1 tsp coffee essence
Apricot jam glaze
- apricot jam , for glazing
Coffee icing
- 60g of butter
- 50ml of milk
- 1 tsp instant coffee granules
- 225g of icing sugar
Hazelnuts
- 150g of chopped hazelnuts
Method
1
Preheat the oven to 170°C/gas mark 4
2
Whisk together the eggs and sugar until doubled in size then gently fold in the flour
3
Transfer to a 20cm square tin and bake for 20 minutes. Once ready, turn out onto a wire rack and leave to cool
4
Meanwhile make the buttercream. Put the sugar in a small saucepan with 2 tbsp of water and begin to heat. In the meantime begin whisking the egg yolks with a handheld mixer
5
When the sugar reaches 121°C on a sugar thermometer, slowly drizzle into the egg yolks, whisking all the time. Continue to whisk until the mixture reaches room temperature, it should be doubled in size and pale in colour
6
Add the softened butter and coffee to the sugar and eggs and mix until combined
7
Once the genoise has cooled, use a serrated knife to cut in half horizontally and spread half of the buttercream in the middle. Put the rest of the buttercream in a piping bag with a star nozzle
8
Place the two halves back together and cut the sponge into 8 equal rectangles. Transfer to the fridge for 30 minutes
9
After this time, use a small palette knife to spread a thin layer of apricot jam over all sides of the mokatines then reserve in the fridge
10
To make the coffee icing, combine the butter, milk and coffee in a saucepan and bring to the boil. Sieve in the icing sugar and whisk until combined and glossy
11
Place the mokatines on a rack with a tray underneath and whilst the icing is still warm, spoon it over each mokatine, using a palette knife to even the sides if necessary
12
Place the hazelnuts in a rectangular plastic container big enough to fit a single mokatine. Make a well in the middle
13
Place the mokatines one at a time into the hazelnuts and press them against the sides, without getting them on the top. Transfer the mokatines to the fridge to set for around 30 minutes
14
Pipe the buttercream in stars in neat rows on top of each mokatine before serving
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