Moka Cake

Ingredients

• three layers of cake
• a half pound of sweet butter
• a half pound of powdered sugar
• the yolks of three eggs
• a half cup of rich cream
• Flavor with some strong coffee or coffee extract.

Method

1. 1

   For the filling, beat sweet butter with powdered sugar until white and light.

2. 2

   Add egg yolks one by one, and half a cup of rich cream, beating until very smooth.

3. 3

   Flavor with strong coffee or coffee extract.

4. 4

   Finish the cake by glazing the top with coffee frosting and decorating with some of the moka filling.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 36. The excerpt below is the record exactly as published.

Moka cake Demi tasse Grapefruit and oranges en supreme. Sliced oranges and grapefruit in equal parts, add a little sugar and maraschino, and serve in supreme glasses. Tie a ribbon around the glass, with a nice bow. Potage Westmoreland. Equal parts of mock turtle soup, thick consomme tapioca, and thick consomme brunoise. Before serving add a glass of dry sherry wine. Oysters a Tancienne. Take a dozen oysters on the deep half shell, season with salt and pepper, put a small piece of butter, some chopped parsley, a little lemon juice, and a thin slice of salt pork on each, and bake in a hot ove'n for about four minutes. Chicken pot pie, home style. Take a young fat hen and cut up as for fricassee. Wash well and put in a vessel with one quart of water, season with salt, bring to a boil, skim, and add a bouquet garni. After boiling for about thirty minutes remove the bouquet and add twelve small round pota- toes, twelve very small onions, and one-quarter pound of parboiled salt pork cut in small squares. Boil all together until well done. Mix in a cup three spoonsful of flour and one-half cup of water, and stir into the stewing chicken. Boil again for about ten minutes, then put in a deep dish, sprinkle with chopped parsley, and when nearly cold cover with thin pie, or puff paste, brush over with the yolk of an egg, and bake in oven until well browned. Serve on a napkin. Dumplings and a few small French carrots may be added before covering with the paste, if desired. Moka cake. Take three layers of cake and fill between with moka filling. For the filling beat a half pound of sweet butter with a half pound of powdered sugar until it is white and light. Then add the yolks of three eggs, one by one, and a half cup of rich cream, beating until very smooth. Flavor with some strong coffee or coffee extract.

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