1 hour 50 minutes



  • 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


  • 150g of chopped hazelnuts


Preheat the oven to 170°C/gas mark 4
Whisk together the eggs and sugar until doubled in size then gently fold in the flour
Transfer to a 20cm square tin and bake for 20 minutes. Once ready, turn out onto a wire rack and leave to cool
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
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
Add the softened butter and coffee to the sugar and eggs and mix until combined
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
Place the two halves back together and cut the sponge into 8 equal rectangles. Transfer to the fridge for 30 minutes
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
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
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
Place the hazelnuts in a rectangular plastic container big enough to fit a single mokatine. Make a well in the middle
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
Pipe the buttercream in stars in neat rows on top of each mokatine before serving