MOKA LAPIS CAPPUCCINO.

Raw material / spice seasoning:
       Mocha cake Ingredients:
       12 egg yolks
       3 egg whites
       125 grams granulated sugar
       85 g cake flour
       15 grams milk powder
       100 grams of margarine, melted
       1 teaspoon mocha paste
       White cake Ingredients:
       6 egg yolks
       2 egg whites
       65 grams sugar
       40 grams of cake flour
       10 grams of milk powder
       50 grams of margarine, melted
       Filling Ingredients:
       225 grams of powder whippy
       450 ml ice water
       3 pack of cappuccino powder and 1 tablespoon hot water, dissolve, cool
       4 sheets gelatin, soak, wring it out, team
       50 grams dark cooking chocolate, shaved, chill


Processing mode:
1. Mocha cake, beat eggs and sugar until fluffy.
2. Add flour and milk powder while sifted and mix evenly.
3. Enter melted margarine and a little mocha pasta, stirring gently.
4. Pour in two pan diameter 22 cm, height 3 cm who dioles dialas margarine and baking paper.
5. Oven 20 minutes with the temperature 190 degrees Celsius until cooked.
6. Make a white cake in the same way.
7. Filling, beat whippy ice powder and water until fluffy. Enter cappuccino powder and gelatin solution. Beat smooth. Take 400 grams of dough. Add dark cooking chocolate shaved. Mix well. The rest set aside.
8. Take a piece of cake mocha. Rub with a filling that has been added dark cooking chocolate. Cover with white cake. Rub with remaining filling. Cover with cake mocha.
9. Cover the surface of the cake with a filling capucino. Chill.


For 12 pieces

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flour, pasta mocha, cappuccino powder

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