Moka Dupont A French Icebox Cake Recipe NYT Cooking Special Desserts
Center a rack in the oven and preheat the oven to 300 degrees F. Cut the top and bottom off the pineapple. Stand it upright and, using a sturdy knife, peel it by cutting between the fruit and the skin, following the contours of the pineapple. With the tip of a paring knife, remove the "eyes" (the tough dark spots).
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And there's Moka Dupont, an icebox cake made with store-bought butter cookies and buttercream flavored with chocolate and coffee, that was the childhood birthday cake of a close friend.. 23 Easy Cake Recipes That'll Make Every Day a Cake Day The Essential Baking Tools You Should Have at Home, According to a Pastry Chef
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FileCoffee and cake (8400386474).jpg Wikimedia Commons
Ingredients. ½ cup/115 grams unsalted butter (1 stick), at room temperature. ½ cup/115 grams unsalted butter (1 stick), at room temperature. ½ cup/100 grams plus 1 tablespoon granulated sugar. ½ cup/100 grams plus 1 tablespoon granulated sugar. 1 large, very fresh egg (preferably organic, since it will not be cooked)
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Step 1: Beat the butter mixture. Preheat the oven to 350°F. Grease and flour three 9-inch round baking pans. In a large bowl, use a hand mixer or stand mixer to cream the butter and brown sugar together until light and fluffy, five to seven minutes. Add the eggs, one at a time, beating well after each addition.
Moka Coffee Free Stock Photo Public Domain Pictures
Icebox Cake Recipes. Easy. Raspberry-Nectarine Icebox Cake David Tanis. 35 minutes, plus overnight chilling. Mocha Icebox Cake. Moka Dupont: A French Icebox Cake Dorie Greenspan. 30 minutes, plus at least 3 hours chilling. Strawberry Gingersnap Icebox Cake Melissa Clark.
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Moka Dupont_ A French Icebox Cake Recipe - NYT Cooking - Read online for free.
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Choose a plate to build and serve the cake. Step 2. Make the buttercream frosting: Put the butter in a small bowl, and beat it with a flexible spatula until smooth. Add ½ cup sugar, and beat again with the spatula until it's thoroughly incorporated. Separate the egg, putting the yolk in a cup and the white in a small bowl.
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Step 2. Add the heavy cream, confectioners' sugar, espresso powder, cinnamon, nutmeg and salt to a large bowl. Use an electric mixer to whip the mixture to soft peaks. Step 3. Scoop about 2 cups of the cream mixture into the loaf pan and smooth into an even layer. Step 4.
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The Directions. Butter a cake pan and dust it with cocoa powder. Whisk the dry ingredients together. Combine the wet ingredients in a separate bowl. Add the wet ingredients into the dry ingredients, mixing until blended. Pour the batter into the cake pan. Bake mocha cake at 350 degrees F for 35 to 40 minutes.
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This, the Tuesdays with Dorie recipe from Baking Chez Moi for this week, was one of those quick baking projects. It's called a Moka Dupont, named for the lady who came up with the recipe (although apparently it's very common in French households) with the "Moka" coming from the coffee in the recipe. It's actually a crazy easy dessert.
Moka Cake )
1/4 cup water. 1 1/4 cups sugar. 1 tablespoon coffee extract. Work the butter into a soft cream by beating it with a wooden spoon. Set aside. Place the egg yolks in a large mixing bowl and beat for about 2 minutes. Put the water in a small saucepan and add the sugar. Without stirring, bring to a boil on medium heat.
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½ cup/120 milliliters hot espresso (made fresh or with instant espresso powder)
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Choose a plate to build and serve the cake. Make the buttercream frosting: Put the butter in a small bowl, and beat it with a flexible spatula until smooth. Add 1/2 cup sugar, and beat again with the spatula until it's thoroughly incorporated. Separate the egg, putting the yolk in a cup and the white in a small bowl.
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The first person in Bernard's family to make the cake was his grandmother, who got the recipe from her neighbor, a Madame Dupont, from whom the dessert gets its name. Bernard thinks he had his first Moka Dupont in the 1950s, maybe for his 5th birthday.
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Recipes; American; Desserts; Moka Dupont: A French Icebox Cake When my Paris friend, Bernard Collet, told me about this cake, a favorite for over 60 years in his family, I was expecting something tall, soft, frosted and fit for candles. I expected a gâteau but got an icebox cake: four layers of cookies held together with four layers of frosting.
FileMoka cake.jpg Wikimedia Commons
Fold the excess plastic wrap over the cake and refrigerate for at least 8 hours and up to 24. To serve: Pull back the plastic wrap and invert the cake onto a serving dish. Remove the plastic wrap, slice and serve immediately.
