Moroccan cake with coffee

Category: Confectionery
Moroccan cake with coffee

Ingredients

Biscuit:
Eggs, room temperature, 1 cat. 5 pieces.
Sugar 170 g (1 tbsp.)
Potato starch 8 Art. l. (160 g)
Cocoa 3 tbsp. l. (45 g)
Soda 1 tsp (no top)
Coffee-caramel cream (my version):
Cream 30% 150 g
Sour cream 15% 400 g
Boiled condensed milk 150 g
Strong coffee 1/2 tbsp.
Gelatin 20 g
Sugar 1/2 tbsp.
Impregnation:
Sweet coffee 1/2 tbsp.
Alcohol optional
Baking dish Ø 26 cm
Detachable form for assembly

Cooking method

  • Biscuit:
  • 1. Beat eggs and sugar at maximum speed until fluffy white.
  • Moroccan cake with coffee
  • Moroccan cake with coffee
  • 2. Reducing the speed of the mixer, gradually introduce a dry mixture of starch, cocoa and soda.
  • Moroccan cake with coffee
  • 3. Pour the dough into a mold with a diameter of 26 cm.
  • Moroccan cake with coffee
  • 4. Bake in the oven at 180⁰C. The baking time depends on the characteristics of your oven. I have 40 minutes.
  • Sponge cake after baking:
  • Moroccan cake with coffee
  • 5. Cool the biscuit in a mold, then carefully remove and cut into 3 parts. Here is such a fluffy, porous and chocolate-chocolate biscuit we get:
  • Moroccan cake with coffee
  • Coffee caramel cream:
  • Now let's prepare the cream, or rather the layer.
  • 1. First you need to prepare 1 glass of coffee and cool. Soak gelatin in half of the coffee. Add sugar to the other half and leave to soak the cakes.
  • 2. Whisk the cooled cream at high speed until peaks.
  • 3. Gradually add sour cream, sugar and boiled water. The amount of sugar can be adjusted to taste.
  • 4. Introduce gelatin dissolved in the microwave or in a water bath in a thin stream. Stir until smooth.
  • Assembling the cake
  • I recommend assembling the cake in a split form. Then there is nothing new and nothing complicated - we moisten each layer of the biscuit with coffee impregnation, evenly distribute our cream between the layers and send it to the refrigerator to think. After hardening, decorate the cake as desired.
  • I used chocolate frosting (melted chocolate in cream), homemade décor and rice balls.
  • Through simple manipulations and a small amount of effort, we get a delicious and delicate cake!
  • Moroccan cake with coffee
  • Well, this is a cutter:
  • Moroccan cake with coffee

The dish is designed for

1 cake

Cooking program:

oven

Note

Extraordinarily tasty and easy to prepare cake. I am friends and trust him for a long time.
Recipe from the brochure "Homemade Cakes" 2005 c. (there was a time when recipes were not looked for on sites). Why such a name is unknown, it was not me who came up with it.
The original recipe suggested whipping the whites separately. I did this for a very long time, until I took a chance. The result is the same, but there is less effort.
The cream was offered sour cream with sugar, coffee and gelatin. It's also delicious for homemade tea. But, if you want a more interesting taste, prepare a coffee-caramel cream.
On the other hand, in this cake there is such an amazing sponge cake - delicate, porous, light, that it goes well with any cream. Each time you can make a new composition.
I advise girls who bake to order to pay attention to this biscuit

I recommend this recipe to all lovers of chocolate, but light and airy cakes.
Recipe edited based on amendmentscontributed by the author.

Zhivchik
Ira, the cake is beautiful.
Questions:
What kind of cream did you take, name? Regular gelatin or instant gelatin?
What is the diameter of the mold?
irza
Quote: Zhivchik

Ira, the cake is beautiful.
Questions:
What kind of cream did you take, name? Regular gelatin or instant gelatin?
What is the diameter of the mold?

Tanyusha, Thank you !

Cream "Health" 30%. If there is no cream in the house, then I just get by with sour cream.
Now I use ordinary gelatin, so I pour it in with cooled coffee, let it swell, and then dissolve it in a micron.I used to buy instant and use it according to the recommendations on the package.
It is for this number of eggs that I advise the form 26 cm, not less. The biscuit grows well (I have it even slightly higher than the shape, but then it drops to the level of the sides)
Zhivchik
Yeah ... I have one shape and just 26 cm.
There is no usual gelatin. I will use instant, but 1.5 times more. And I don't want to take vegetable cream. I'll take Pereyaslovskie 35%.
And if instead of cream you take 25% sour cream?
pygovka
GORGEOUS-MAGIC !!!! : bravo: just from the tale of a thousand and one nights. I tried it, so now my daughter does not lag behind, every other day I bake it like a cake, then just a cake, then with cream, and yesterday I said to make them like little muffins. THANKS, IROCHKA, for sharing, I was just looking for such a porosity, airiness and it turned out right away. White, by the way, also baked for this, only I replaced cocoa with corn starch, it turned out, but it crumbled more.

By the way, I baked yesterday, we don't have such a fat content, I bought 20% sour cream and whipped it with dry vegetable cream, stood right, I liked the taste (for the first time ever), and it is much tastier than making it with a fixative.
Melanyushka
Very interesting cake! Uncomplicated and quite accessible in composition, and in execution.
pygovka, and it is possible in more detail in what approximately proportion did you make sour cream with dry vegetable cream? It often happens that there is no heavy cream at hand, but you need to come up with something for the cream.
pygovka
Melanyushka I can write approximately, as I did it by eye, I took 1.5 packs of sour cream (we have it for 400g. a pack), and then add cream, tablespoons on a spoon, for such a portion of sour cream it seems 5-6st. l. I threw it on top, I needed a thick cream, everything was soaked perfectly and such a layer of a normal cream turned out, melted in my mouth, didn't taste it for sure, I still have to do it, since my daughter brought 10 packs of starch from my mother-in-law.
inucya
Oh, what a delicious recipe !!!
Ira, I will definitely bake!
Baby
Already drooling ran! I love coffee cakes !!!! Bookmarked it! thanks for the recipe !!!
pygovka
Yes, here it is not necessary to bookmark, but to the kitchen to run and cook, my daughter called, they still want to eat, I say, let's go to visit Ira ... she will treat you with yummy ...
Twist
Ira, the cake is very tempting! And what a cut!
I'm bookmarking.
Melisa72ru
irza what a gorgeous cake !!!
In the context of the biscuit, this is an interesting one - I watched everything, like grains of black caviar)))
I think the name is because: coffee, black biscuit. sun cream))) Africa-sun-coffee)))))
Vilapo
A beautiful cake and a cutter so inviting: make me ...
Bookmarked
irza
Quote: Zhivchik

And if instead of cream you take 25% sour cream?

Tan, a great alternative. Here, the cream can generally be made from sour cream, sugar, coffee and gelatin. Condensed milk is optional.
Quote: Melanyushka

Uncomplicated and quite accessible in composition, and in execution.

Exactly, Melanyushka, it was the availability in the material sense that once attracted me (I decided, if it does not work out, then at least it will not be so offensive). All products were at home, made in one breath. And the result fully meets expectations and looks very impressive on the festive table.
irza
Quote: pygovka

Yes, here it is not necessary to bookmark, but to the kitchen to run and cook, my daughter called, they still want to eat, I say, let's go to visit Ira ... she will treat you with yummy ...

Thank you, Natasha, for the credibility of the recipe.
I remember when you were looking for a delicate, porous chocolate biscuit, the idea immediately came to you to offer you Moroccan. And I did not lose
And then a chance turned up to film the process and arrange a cake for yourself more or less elegantly and share the recipe with everyone
So, of course, come visit! And take your granddaughter - we will match - I have 2 excellent suitors
pygovka
Quote: irza

And take your granddaughter - we will match - I have 2 excellent suitors

so that's another matter! that's where to start
Galleon-6
Can you bake a biscuit in a slow cooker?
irza
Quote: Goleon-6

Can you bake a biscuit in a slow cooker?

Elena, I have no such experience, alas. But, if your other biscuits are obtained in MV, then why not?
If you dare to try, then share your experience with us, please
Galleon-6
Agreed.
Caramia
Irina, the cake looks very appetizing! Yes, and the chocolate sponge cake very pleased the eye (for a long time I have been looking for a recipe for a cool chocolate sponge cake - airy, porous, light). But along the way, a couple of questions arose.The recipe indicated 3 tbsp. l. cocoa, and in brackets 25 g? But we know that in a tablespoon the weight of cocoa is 15g (without top) and 25g (with top). This time. Further. Potato starch - 8 tbsp l. (about 70 grams)? But in 1 st. l. 30 g starch. So I got confused ... Or measure a mustache with spoons or take by weight
Ira, forgive me dull, but I really want to try to bake this cake and, as they say, do not give a blunder
irza

Oksanochka thank you for your vigilance. I use a spoon as instructed in the original recipe. Yesterday I decided to add grams when making the recipe

Quote: caramia

But we know that in a tablespoon the weight of cocoa is 15g (without top) and 25g (with top). This time. Further. Potato starch - 8 tbsp l. (about 70 grams)? But in 1 st. l. 30 g starch. So I got confused ... Or measure a mustache with spoons or take by weight

But at least beat it, but I don't have so much cocoa and starch in my tablespoon. Now I checked, again the same result - the amount that I am typing does not meet the standards.
I'll go, I'll probably remove the grams, so as not to confuse anyone

p. from. Girls, for whom it is not difficult, please outweigh. Help me to understand
Vilapo
irza, you better take away the tablespoons, and leave the grams, everyone has scales. It all depends on how to pour, I weighed and I got 3 tbsp cocoa. l-25 g of starch, respectively, it turned out 8st. l-70g
Caramia
Ira, Probably we have different spoons. My large ones are so wide and so there is definitely in my spoon (maybe my scales are lying?) But, I’ll tell you a secret: secret: I don’t eat that, only feed my husband, he will have a bigger mouth. .. And I only use them in measuring the ingredients. They give the weight almost the same as in the weight charts. So I will try to measure everything in my spoons when baking and I will report to the end of the week for sure
Ilona
So who will now clarify the issue with spoons and grams? Irina, confess! Weigh your measured spoons and adjust, plz, otherwise everyone wants to bake and everyone is afraid.
inucya
Girls, and I baked in grams and everything worked out. The biscuit is very very airy. Although the top was not flat, but a little donkey, it means that a little more starch or cocoa is needed. The report will be in the evening
irza
Quote: ilonnna

So who will now clarify the issue with spoons and grams? Irina, confess! Weigh your measured spoons and adjust, plz, otherwise everyone wants to bake and everyone is afraid.

I admit it! Again I went outweighed, while using a measuring spoon (removing the top with a knife). From this set
Moroccan cake with coffee
The weight of starch turned out to be 9 g, and cocoa - 7
Well, 30 g of starch and 15 g of cocoa are not collected in a spoon either in a measured or in a regular dining room. I figured out on the scales how much it is - decent heaps are obtained. I don’t know what kind of spoons they used when naming such standards. As they say, you can't cram ...

Summing up, I remain with the figures that I indicated earlier. Only I will sprinkle with spoons anyway

Quote: inucya

Girls, and I baked in grams and everything worked out. The biscuit is very very airy. Although the top was not flat, but a little donkey, it means that a little more starch or cocoa is needed. The report will be in the evening

Inusya, well done! We are waiting for the photo report.
About the top. My biscuit most often rises above the form, but after removing it from the oven, the cake drops to the sides. If you look at my photo of a baked biscuit, then there is also a middle just below the edge. You can cool the biscuit in a mold upside down (preferably on a wire rack)
inucya
I baked in a form without a bottom (by Lilina), it is high, but I didn't think of turning it over! But today my son has asked for such a biscuit (he does not like cream) and I will do everything without mistakes. But here is my reportMoroccan cake with coffee
inucya
Girls, and the biscuit and cream are delicious! It is very important for me that you cannot hear soda in the biscuit!
If you make a mistake with the spoons, it's not scary, the biscuit is easy to eat and bake another one
Irochka , thank you very much for this recipe !!!
irza
Quote: inucya

Irochka , thank you very much for this recipe !!!

I am always glad to share proven recipes!

inucya, a beautiful cake turned out, and the layer is so appetizing: nyam: u Is there boiled dumplings in the cream?
Did you like the biscuit by itself? Was it fluffy?
inucya
The biscuit was very fluffy! And when she leveled the top, she gave the pieces to her son, so right now he demands such a new biscuit. In the cream, I deviated a little from the recipe - replacing the boiled milk (so as not to wait 2 hours) - with caramel sauce from. So I went to bake a new biscuit
irza
Quote: inucya

In the cream, I deviated a little from the recipe - replacing the boiled milk (so as not to wait 2 hours) - with caramel sauce from.

Oh, caramel sauce from - it's yummy, and it fits fabulously into this cream.
You can experiment with this biscuit and creams
knob

Thanks Ira! Already adopted. I'll bake my own for February 23rd. I will definitely report back.
You, I see, have already experienced fildepper icing. It looks divine. How did you work with him?
Caramia
Quote: irza

I admit it! Again I went outweighed, while using a measuring spoon (removing the top with a knife).

Ira, so that's where, as they say, the dog is buried After all, measuring spoons and tablespoons are two big differences. According to Soviet standards (GOST), a spoon is considered a table, in which 18 g of water is placed. And when measuring bulk products with a spoon, the product itself should be on the spoon with a slide (or mound), and not under the knife. That's just from the kitchen - I weighed everything again: if you take an ordinary standard tablespoon, then starch with a slide - 28 - 29 g, with a small mound - 17 - 18 g, under the knife 10-11 g. Here are the things ...
I went to bake a biscuit, but then I will weigh everything in grams. Tomorrow I will report
irza
Quote: knop

You, I see, have already experienced the icing of the film. It looks divine. How did you work with him?

: secret: No, Oksan, this is chocolate lace made on a feldipers icing mat. Sugarvel is still lying, I'm afraid to approach
lyusyen
The most gorgeous cake !!!! Already eaten !!!!!
It turned out great !!!! Replaced potato starch with corn starch. No more changes! It turned out WITHOUT PROBLEMS !!!!
MANY THANKS to the author of the recipe !!!
knob

Ira, don't be afraid! We are all with you and keep fists for you. With your that skill, you can handle any Sugarvel.
irza
Quote: lyusyen

The most gorgeous cake !!!! Already eaten !!!!!
It turned out great !!!! Replaced potato starch with corn starch. No more changes! It turned out WITHOUT PROBLEMS !!!!
MANY THANKS to the author of the recipe !!!

Thanks for trusting the recipe, lyusyen! Bake for health and please loved ones
Caramia
Ira, Well, here I am with the report, take it. Photos turned out so-so (I did it on the phone) And now, in order. I took half a portion as a safety net, measured everything in grams. Form with a diameter of 18 cm, the height of the cake was approx. 6 cm. The top had a small depression - no more than 0.5 cm, but after lying down for an hour it leveled out.
Moroccan cake with coffee
When I took it out of the mold, the bottom of the biscuit peeled off from the main part (about 1/3 of the cake). The rest of the biscuit was cut into two cakes. The middle surprised me with its unusual structure - not porous, but rather smooth, as if uniform and the color was lighter than at the edge (I can't say that the biscuit was not baked - it was absolutely not wet and elastic) The edges, on the other hand, were dry enough and crumbling.
Moroccan cake with coffee
I made the cream without gelatin, since I took very thick homemade cream. Soaked, smeared and left overnight. In the morning, the cake became very soft - by density it was difficult to distinguish where the cake is and where the cream is.
Moroccan cake with coffee
Opinions were divided regarding taste. Some were delighted, others noted the unusual taste (in a good sense of the word). My feelings were quite contradictory. For my taste - no matter how soft and tender the cake is, starch is still felt in the mouth (it is difficult to explain in words, it can only be felt by licking clean starch, or something like that ...).

I read many reviews on other resources regarding biscuits on starch - the opinions are also radically opposite.I will not say that I will become a categorical opponent of this kind of biscuits, but I clearly will not join the number of their fans. But you have to try a lot and different things, experiment.

In any case, Ira, thank you very much for the new recipe, for the new taste
irza
caramia, Oksanochka, it was very informative to read the review. After all, everyone's tastes are different, as your cake eaters have confirmed.
What can I say from the photo, the section is beautiful, despite the quality of the photo. But the photo of the biscuit itself did not please me very much, and your description suggests that it did not quite come out as it should

Quote: caramia

The middle surprised me with its unusual structure - not porous, but rather smooth, as if uniform and the color was lighter than at the edge

It should be porous. And my color is equally chocolate.

p. from. But, OksanAfter reading about tablespoons and the weight of starch and cocoa in them, I baked a biscuit yesterday. I applied it with a spoon with a good slide; the weight of dry ingredients turned out to be correspondingly larger. I decided until I risk it, I won't know. The biscuit turned out to be denser than usual, not as fibrous, but still porous. The middle did not drop a gram, but on the contrary, even the mound was small. And what sound was when the cut biscuit was pressed - this is something. I have not heard this before
Zhivchik
And it still seems to me that the cream is not homogeneous, some kind of watery. Or is it a photo.
Caramia
Quote: Zhivchik

And it still seems to me that the cream is not homogeneous, some kind of watery. Or is it a photo.

Zhivchik, this photo is. The cream, as I wrote, is not original, that is, without gelatin, only fat homemade cream, so they rolled down a little behind the knife. But these are trifles, they did not affect the taste at all.
Caramia
Quote: irza

And what sound was when the cut biscuit was pressed - this is something. I have not heard this before

Ir, and what was the sound - like vanilla-chiffon? such a hissing moaning? How I like this sound ... You are great for taking the risk and doing everything in spoons. I, too, will not give up - once again I will try to bake it and make friends with him
knob
: hi: Ira! I am reporting. The biscuit was baked in Lilia's square shape. Grown over the frame 2 times. But then "blown away" to half the form. : girl_cray: Although it did not affect the fluffiness - perforated and light. But it was only possible to cut into 2 parts. The taste is interesting. Coffee cream - yum. Overall, the cake is great. Mine demanded light adjustments: well, they do not like sour cream - at least burst. Next time I will change to some other. But I will still bake.
hostess
irza, I hasten to express my admiration. Thank you very much!!! The cake is just a miracle !!! At my own peril and risk, I decided to try the new recipe in a multicooker and ... OH MIRACLE! He rose up beautifully and soaked. And the taste is simply divine !!!
The whole family loves biscuit cakes, but they didn't expect this! True, I replaced the cream with one that everyone loves (so as not to miscalculate with the experiments), but still the cake shocked everyone with its lightness, fluffiness, porosity and excellent taste. Now only this! Here is my report:

Moroccan cake with coffeeMoroccan cake with coffee
Thanks again!
irza
Quote: caramia

Ir, and what was the sound - like vanilla-chiffon? such a hissing moaning?

Yes, exactly the pinching-moaning !!! Class
irza
Quote: knop

: hi: Ira! I am reporting. The biscuit was baked in a square shape Lilia. Grown over the frame 2 times. But then "blown away" to half the form. : girl_cray: Although it did not affect the fluffiness - perforated and light. But it was only possible to cut into 2 parts. The taste is interesting. Coffee cream - yum. Overall, the cake is great. Mine demanded light adjustments: well, they do not like sour cream - at least burst. Next time I will change to some other. But I will still bake.

Knopa, Oksanochka, I am very glad for your feedback !!! That’s about “half blown away” —it’s not very good. But since you’ll bake it again, it means you like it by taste and ease.
After my experiments, I tend to think that more starch is needed to avoid falling off.
irza
Quote: hostess

irza, I hasten to express my admiration. Thank you very much!!!

hostess, Respect for the experience with the multicooker! The cut is certainly gorgeous. What kind of cream do you have?
hostess
Sour cream-curd-jelly, my kids love it very much. Thanks again!!! For the second time in a day for dessert, cake, I feel after dinner there will be nothing left.
izumka
Quote: hostess

Sour cream-curd-jelly
So, so, so, from this place in more detail, pliiz!
Ilona
Quote: irza

After my experiments, I tend to think that more starch is needed to avoid falling off.
Gee ... are you going to put more in spoons or grams? I liked the theme with cartoons. I also need it.

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