Vertical Mocca Nougat Cake

Mocca Cake

30x30 cm

A

50g oil

70g flour 

80g cold milk

1 while egg

4 egg yolks

Mocca coffee caramel paste

B

4 egg white

50g sugar

Cream of tartar

Method: 

* In a pan, heat oil to almost bubbling, add in flour mix well with hand whisk.  Add in cold milk slowly to combined. Add in egg yolks one at a time. 

* Beat egg whites to soft to stiff peak. Fold in batter 3 seperate time with a spatula. 

* New Oven- (fan mode) Bake 180c°c 40 minutes, turn mode to Grill last 5 minutes. with perfect skin on.  Without Grill mode bake for 40 minutes skin will peel off. 

* Once out from oven, wait for 5 minutes then turn pan removed grease paper. 

* When cake is cool, cut cut into 3 layers. Place cake into long strip equally. Fill buttercream on 3cakes, then roll cake gently into log connect to the other Cake and roll slowly to the end. Flip over, over with wrap, chill for 1 hour until set.

Nougat Peanut:-

230g sugar

248g peanuts 

* Cook sugar until amber color add into peanut, place on mate and roll flatten to cool the peanut candied.

French Meringue Buttercream:-

4 egg whites 

64g sugar

130g butter

75g shortening 

1 drop Coffee caramel paste 

1 drop chocolate colouring