Mocha Nougat Cake

Material A

• – 5 large eggs
• – 125 grams of sugar
• – 1 tsp SP

Material B

• – 100 gr low protein flour
• – 15 grams of powdered milk
• – 10 gr cornstarch

Material C

• – 100 gr butter
• – 1 tbsp mokka toffieco paste
• – 1.5 tbsp zero roasted toffieco (optional)

How to make

• – In a bowl: beat ingredient A on high speed until thick and trailing (I beat for less than 10 minutes)
• - Add ingredients B gradually, beat on low speed (don't overmix)
• - Enter the ingredients C gradually, stir back slowly. Make sure there is no fat left, the dough must be well mixed so that it doesn't get lumpy.
• - Prepare 3 D18cm round pans, line the bottom with baking paper. Grease around the pan with melted butter.
• - Divide the dough into 3 parts, pour into the pan. Oven with a temperature of 180'c for 10 minutes (adjust to each oven "yes). Once cooked, remove from the tin. Chill. Set aside.

Buttercream Mokka (I Use Ci Chennie's Recipe)

• – 300 gr margarine blueband
• – 125 grams of powdered sugar
• – 2 sweet thick sachets (sy FF Gold)
• – 1.5 tbsp mokka toffieco paste

Method

• Beat blueband and powdered sugar for 25 minutes until light, add the sweetened condensed and mocha paste.
• Beat again for 5 minutes. Buttercream is ready to use
• Prepare a non-stick pan, turn on medium heat.
• Pour in the sugar, let the sugar melt until it becomes caramel (don't stir).
• Turn off the fire. Add the nuts, and stir quickly until the caramel and nuts are well combined.
• Pour the nuts into a baking sheet that has been lined with baking paper. Flatten.
• Wait for it to cool, then crush the nougat beans with the help of a pestle (I used a food processor for a while)

Nougat

• – 250 gr oven roasted peanuts
• – 200 gr sugar

Solution

• •• Take 1 piece of cake, give enough buttercream, cover again with buttercream, decorate the rest with buttercream. Garnish with peanut nougat and other additions according to taste. Serve

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