Hazelnuts, Almonds & Moka Coffee Cream Cake

According to my husband this was the best cake I ever baked and I coudn't have felt happier because it actually was his birthday cake so I guess the extra dose of love and special care in the preparation must have counted!No one left the party without asking for the recipe first and I know this weekend some houses will be smelling beautifully. I don't know if it's the amazing flavour of the roasted almonds and hazelnuts mixed with the caramel, the scented creamy topping of coffee or the crunchy laminated almonds on top or if it's the combination of flavors in this insanely moist easy-to-make recipe with a lovely nutty texture, all I can assure you is that you'll have a winner and a keeper at your table. 



 Ingredients:

• 6 eggs
• 125g butter
• 250g Sugar
• 150g hazelnut powder
• 100g almond powder
• 150g plain flour
• baking powder -  2 teaspoons
• liquid caramel

In a bowl, place the butter at room temperature and the sugar and beat until it is light and fluffy. Break the eggs and separate the whites from the yolks. Beat the egg whites very firmly and set aside. Add the egg yolks to the butter cream and whisk  between each addition. Finally, add a spoonful of  caramel syrup and beat until it is well mixed. Slowly and alternately, add in the cream,the hazelnut / almonds powder , flour, baking powder and whisked egg whites. Place the dough in a cake mold greased with butter and dusted with flour and flatten. Bake in preheated oven at 180 degrees and cook for about 40-50minutos. After the baked cake, remove, unmold and let cool. In the meanwhile, prepare the moka coffee cream and spread over the cake decorating with laminated toasted almonds. Refrigerate until ready to serve.

Cream Moka Coffee:

•  125g unsalted butter
•  1 egg
•  1 tablespoon instant coffee soup or strong coffee
•  80g of sugar

Beat butter until creamy. Continue beating slowly adding  the sugar and then the whole egg. Mix well  for a very light and fluffy cream. Finally add the coffee [if using instant coffee, you should dissolve it in a little bit of hot water first before adding it to the cream] - usually when you add coffee, the cream takes a curdle appearance. Continue to beat until you have again a very smooth cream and a quite homogeneous one.



Ingredientes:

• 6 ovos
• 125g de manteiga
• 250g de açúcar
• 150g de miolo de avelãs
• 100gr miolo de amêndoa
• 150g de farinha de trigo
• 2 colheres de chá  de fermento em pó
• caramelo líquido

Numa tigela, coloque a manteiga à temperatura ambiente e o açúcar e bata até que fique um creme. Parta os ovos e separe as gemas das claras. Bata as claras em castelo bem firmes e reserve. Adicione as gemas ao creme de manteiga e bata entre cada adição. Por fim, junte uma colher de sopa bem cheia de caramelo líquido e bata até que fique bem misturado.Aos poucos e alternadamente, envolva com o creme, o miolo de avelãs/ miolo de amêndoas, a farinha, o fermento e as claras batidas em castelo.Coloque a massa numa forma de bolo previamente untada com manteiga e polvilhada com farinha e alise. Leve ao forno pré-aquecido nos 180º e deixe cozer durante cerca de 40-50minutos. Depois do bolo cozido, retire, desenforme e deixe arrefecer. Entretanto,faça o creme moka café e barre o bolo, decorando com amêndoa laminada torrada. Guarde no frigorífico até à hora de servir.

Creme Moka Café:

• 125 grs. de manteiga sem sal
• 1 ovo
• 1 colher de sopa de café solúvel ou café forte
• 80 grs. de açúcar

Bata a manteiga até ficar cremosa. Continue a bater adicionando, pouco a pouco, o açúcar e depois o ovo inteiro.Ligue bem a mistura para obter um creme muito leve e macio.
Por fim incorpore o café [se utilizar café solúvel, deve dissolvê-lo num pouco de água antes de o juntar ao creme]  -  normalmente, quando se adiciona o café, o creme toma o aspecto talhado. Continue a bater até obter novamente um creme bem liso e ficar bem homogéneo.