Mocha coffee pie

Ingredients
Elaboration
Nutritional information

75 min

Suitable for vegetarians

Type of dish: Dessert, Pastries

Temperature: Cold, Room temperature

Seasonal period: All year

Allergens:

Ingredients for 5 portions Calculate portions

Génoise sponge cake 0.3 ud

Basic syrup 0.1 l

Buttercream 0.2 kg

Slivered almonds 0.02 kg

Anti-moisture sugar 0.01 kg

Candied cherries 0.013 kg

English chocolate cream 0.06 l

Ingredients for Génoise sponge cake (0.3 ud) See Recipe

Eggs 2.4 ud

Sugar 0.072 kg

Plain flour 0.072 kg

Ingredients for Basic syrup (0.1 l) See Recipe

Sugar 0.05 kg

Water 0.05 l

Ingredients for Buttercream (0.2 kg) See Recipe

Water 0.032 l

Sugar 0.08 kg

Butter 0.06 kg

Creamed margarine 0.1 kg

Ingredients for English chocolate cream (0.06 l) See Recipe

Sterilised milk 0.06 l

Sugar 0.012 kg

Creamed corn 0.001 kg

Pasteurised egg yolk 0.007 kg

Dark chocolate coating 0.005 kg

Elaboration

For the elaboration of this dish, the following recipies are needed:

SET UP

Toast the almonds and cool.
Cut the candied cherry in half.
Soak one of the génoise sponge cakes and spread a 1 cm layer of buttercream.
Repeat the process covering the surface and the sides of the cake.
Cover with the toasted almonds and ration.
Finally, sprinkle with icing sugar, add a button of buttercream and half a candied cherry.
Plate up and serve with English chocolate cream.

Nutritional information (1 portion)

Energy

554.04

kcal

Carbohydrates

57.9

Proteins

6.57

Lipids

32.75

Fiber 1.2 g

Saturates 11.29 g