Mocha Cream Cake
Jewish Holiday Cakes, 1986
1 hour — 1 10-inch round cake | Print RecipeEmail Recipe | ||||||||||||||||||||||||||||||||||||||||
Ingredients
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InstructionsHeat oven to a medium temperature (350F). Blend the matzoh-meal and potato flour, then add the ground nuts. Beat the eggs and sugar, using an electric mixer at maximum speed, until thick and pale (about 7 minutes). Using a wooden spoon, fold in the matzoh-meal and nut mixture, cocoa powder, 3 teaspoons instant coffee powder, grated chocolate and brandy. Pour batter into greased 10-inch round tin and bake in heated oven for about 40 minutes. Remove cake from oven and leave to cool. To make mocha cream, beat together all remaining ingredients to a smooth cream. Put in a piping bag fitted with a star nozzle and pipe rosettes on top of the cake. |
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