Cook with love bake with heart: Gâteau Moka - coffee cake in a very hot day

Before i went to holiday i had update this recipe in thai language but didn't get a chance to write in English version one and here they are,

For coffee syrup

I used illy Ground roasted coffee for moka

Expresso coffee ...........150 ml.

sugar .......................... ....50 g
coffee liqueur..................30 ml

After you get expresso coffee , pour sugar and stiring then keep in low heat about 10 minutes,

leave to cool, pour coffee liqueur , set aside

For biscuit Joconde ( 40 x 30 cm.)

almond........................90 g
icing sugar...................90 g
corn strach...................10 g
all purpose flour..........20 g
melt butter...................25 g
whole egg......................1
egg yolk.........................1
For meringue
egg white.......................3
sugar ..........................20 g

Preheat oven at 175°C line the parchment paper on baking tray.

Ground almond,corn strach , all purpose flour and icing together , then sift them all, set aside

in a bowl of dry sifted ingredient , add whole egg, egg yolk and melt butter , fold just to combine.

beat egg white with 20 g of sugar until firm peak .

pour 1/3 the fisrt mixture to meringue fold just to combine, pour the mixture back to the first bowl , fold again just to combine.

pour batter in to baking tray that you already line the parchment paper,and bake about 8- 10 minutes.

leave it cool then cut in 15x 15 cm size for 5 layer , well actully you will get full 4 layer of 15x15 cm size, the last one you have to cut in 2 pieces and join them together .

For coffee butter cream
Adaption from Le larousse des desserts - Pierre Hermè

whole egg ..................1 (about 53-55 g)
egg yolk......................1 (about 18-20 g)
sugar.......................... 68 g
water...........................20 ml
soft butter..................120 g
Fleur de sel ................. 1 g
vanilla extract ..............1/2 ts
instant coffee ...............3 g
coffee liqueur .............10 ml.

bring sugar and water to boil until temperature reach at 118 °C

meanwhile when the temperature reach at 110 °C start whisking the eggs
when the temperature reach at 118 °C pour the syrup and whisking until cold,
add salt, then butter a little at a time , whisking till fluffy and light in colour,

mix instant coffee with coffee liqueue then pour in butter cream,add vanilla extract
beat until combine.

to assemble the cake - sprinkle coffee syrup on the cake then spread coffee butter cream,place another cake layer and repeat all this step until the last one.