Lucy M. This cake is a beautiful combination of rich coffee flavors and nutty almonds, perfect for any coffee lover!
Gâteau Moka Aux Amandes is a coffee lover’s dream come true. The creamy coffee buttercream filling pairs perfectly with the nutty crunch of the toasted almonds. This cake is a delicious celebration of two amazing flavors.
The soft and moist sponge layers elevate this dessert even further. It’s a simple yet elegant choice for any occasion, and the flavors are sure to leave everyone craving more.
Ingredients
For the cake:
- 3 extra-large eggs
- 1/2 cup + 1 tablespoon (115g) granulated sugar
- 2/3 cup (75g) all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
For the crème au beurre moka:
- 6 tablespoons (75g) granulated sugar
- 4 tablespoons water
- 2 extra-large egg yolks
- 3/4 cup (175g) salted butter, softened
- 1–2 tablespoons strong coffee
To finish:
- 1 and 3/4 cups (175g) slivered or sliced almonds, toasted
- Confectioners’ sugar, for dusting (optional)
Instructions
- Preheat the oven and prepare the pan:
Preheat your oven to 350°F (175°C). Grease and line a 7-inch round cake pan with parchment paper. - Make the cake batter:
In a large bowl, whisk together the eggs and sugar until the mixture is pale and fluffy. This should take about 3-5 minutes. Sift the flour, baking powder, and salt into another bowl. Gently fold the dry ingredients into the egg mixture, taking care not to deflate the batter. Once combined, pour the batter into the prepared pan and smooth the top. Bake for about 25-30 minutes, or until the cake springs back when lightly pressed. Let it cool completely on a wire rack. - Prepare the crème au beurre moka:
While the cake is cooling, start on the coffee buttercream. In a small saucepan, combine the sugar and water, and heat gently until the sugar dissolves. Bring to a boil and boil for about 5 minutes until it forms a thin syrup. In a separate bowl, whisk the egg yolks until smooth. Slowly pour the hot syrup into the yolks while whisking constantly. Keep whisking until the mixture cools down. In another bowl, cream the softened butter until light and fluffy. Gradually add the cooled egg mixture to the butter, followed by the strong coffee. Continue mixing until the buttercream is smooth and creamy. - Assemble the cake:
Once the cake has cooled, slice it in half horizontally. Spread a generous layer of the crème au beurre moka on the bottom half of the cake. Place the top half back on and press gently to sandwich them together. - Toast the almonds and finish the cake:
Toast the slivered or sliced almonds in a dry pan over medium heat until golden brown. Let them cool. Spread the remaining coffee buttercream over the top and sides of the cake, then press the toasted almonds onto the sides and top. Dust the cake with a little confectioners’ sugar for a touch of elegance, if desired.
Gâteau Moka Aux Amandes
Ingredients
Method
- Preheat your oven to 350°F (175°C). Grease and line a 7-inch round cake pan with parchment paper.
- In a large bowl, whisk together the eggs and sugar until the mixture is pale and fluffy. This should take about 3-5 minutes. Sift the flour, baking powder, and salt into another bowl. Gently fold the dry ingredients into the egg mixture, taking care not to deflate the batter. Once combined, pour the batter into the prepared pan and smooth the top. Bake for about 25-30 minutes, or until the cake springs back when lightly pressed. Let it cool completely on a wire rack.
- While the cake is cooling, start on the coffee buttercream. In a small saucepan, combine the sugar and water, and heat gently until the sugar dissolves. Bring to a boil and boil for about 5 minutes until it forms a thin syrup. In a separate bowl, whisk the egg yolks until smooth. Slowly pour the hot syrup into the yolks while whisking constantly. Keep whisking until the mixture cools down. In another bowl, cream the softened butter until light and fluffy. Gradually add the cooled egg mixture to the butter, followed by the strong coffee. Continue mixing until the buttercream is smooth and creamy.
- Once the cake has cooled, slice it in half horizontally. Spread a generous layer of the crème au beurre moka on the bottom half of the cake. Place the top half back on and press gently to sandwich them together.
- Toast the slivered or sliced almonds in a dry pan over medium heat until golden brown. Let them cool. Spread the remaining coffee buttercream over the top and sides of the cake, then press the toasted almonds onto the sides and top. Dust the cake with a little confectioners’ sugar for a touch of elegance, if desired.
Notes
Storing Tips
Room Temperature: Store in an airtight container for up to 2-3 days. Refrigeration: Keep in the fridge for up to a week in an airtight container. Freezing: Wrap tightly in plastic wrap and store in a freezer bag for 2-3 months. Topping Storage: Store leftover buttercream and almonds separately in the fridge.Want to explore more classic European desserts? Along with this Gâteau Moka Aux Amandes, the legendary Sachertorte Recipe is a must-try for any chocolate lover!
Nutritional Value (per serving estimate)
- Calories: Approximately 300 kcal
- Protein: 4 g
- Carbohydrates: 35 g
- Fat: 20 g
Storing Tips
Room Temperature: Store in an airtight container for up to 2-3 days.
Refrigeration: Keep in the fridge for up to a week in an airtight container.
Freezing: Wrap tightly in plastic wrap and store in a freezer bag for 2-3 months.
Topping Storage: Store leftover buttercream and almonds separately in the fridge.
Conclusion
Gâteau Moka Aux Amandes is a wonderful cake that combines the rich taste of coffee with the crunch of toasted almonds. The moist cake, creamy coffee buttercream, and nutty topping make it a dessert that’s perfect for any occasion. I hope you enjoy making and eating this cake as much as I do! It’s sure to be a hit with anyone who loves coffee-flavored treats.
