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Mokatine
Servește
Serveste 9
De Mary Berry
De la Marea Britanică Bake Off
Ingrediente
A asambla
4 linguri gem de caise
100g / 3½oz migdale tocate , prăjite
Method
1. Preheat the oven to 180C/160C Fan/Gas 4. Grease and line a shallow
18cm/7in square cake tin and line the base with baking parchment.
2. For the genoise, gently melt the butter in a pan, then set to one side to
cool slightly. Measure the eggs and sugar into a large bowl and whisk at
full speed until the mixture is pale, mousse-like and thick enough to
leave a trail when the whisk is lied from the mixture.
3. Si the flours together into a bowl. Carefully fold half the flour into the
egg mixture, then gently pour half the cooled butter around the edge of
the mixture and fold in. Repeat with the remaining flour and butter. Pour
the mixture into the prepared tin.
4. Bake for 35-40 minutes until well risen and the top of the cake springs
back when lightly pressed with a finger. Leave to cool in the tin for a few
minutes then turn out, peel off the parchment and finish cooling on a
wire rack.
5. To make the coffee icing, measure the butter into a small pan and gently
heat until the butter is melted. Remove from the heat and stir in the
coffee powder until dissolved. Add the icing sugar and beat until smooth
and glossy. Set aside to thicken.
6. For the crème au beurre moka, measure the sugar and 2 tablespoons
water into a small heavy-based pan. Heat very gently until the sugar has
dissolved. Bring to the boil then boil steadily for 2-3 minutes or until the
syrup is clear and forms a slim thread when pulled apart between 2
teaspoons. (CAUTION: melted sugar is very hot. Take care not to burn
https://www.bbc.co.uk/food/recipes/mokatines_96500 2/3
12/14/2020 Rețetă Mokatines - BBC Food
yourself).
7. Put the egg yolks into a small bowl and give them a quick whisk to break
them up. Add the syrup in a thin stream over the yolks, whisking all the
time until all the syrup is incorporated and the mixture is thick and cold
(it’s easiest to do this in a freestanding mixer).
8. In another bowl, cream the butter until very so and gradually beat in
the egg yolk mixture. Stir in the coffee essence to flavour. Spoon into a
piping bag fitted with a number 7 star nozzle.
9. To assemble, cut the cold cake in half horizontally and sandwich the
slices together with the coffee icing. Trim the edges and cut the cake into
9 equal squares.
10. Heat the apricot jam in a pan, then pass through a sieve into a small
bowl. Brush the sides of the cakes with apricot jam and press the
chopped almonds around the sides.
11. Puneți rozete mici de crème au beurre moka foarte apropiate în jurul
marginii superioare a prăjiturilor (acestea ar trebui să creeze un contur
solid care să poată fi umplut cu glazură). Puneți mici rozete de crème au
beurre moka în jurul marginii de jos a prăjiturilor.
12. Pentru glazura fondant, frământați glazura fondant până se înmoaie
(dacă este foarte greu, încălziți-o la cuptorul cu microunde câteva
secunde). Bateți cu o lingură de lemn până se omogenizează (alternativ
puteți face acest lucru într-un robot de bucătărie). Bateți treptat în 4
linguri de apă și suficient colorant alimentar pentru a face o glazură de
culoare cafea. Puneți cu grijă glazura în centrul vârfului prăjiturilor și
lăsați-o să se întindă.
CRĂCIUN
REȚETE
https://www.bbc.co.uk/food/recipes/mokatines_96500 3/3