THE BAKERS' GUIDE

Gateau Mocha and Coffee Cream*

Mixture : Make a cake batter by stirring £ lb. sugar with 2 yolks ; whip four whites to a firm snow and stir it into yolks with a J lb. flour and few drops essence vanilla and spoonful of rum, and bake in a buttered papered hoop. When baked,* turn upside down on a sieve till next clay. Then cut in three slices from side to side, not top to bottom, and sandwich together with mocha cream, prepared by slightly warming \ lb. fresh butter and stirring into it 1 \ lb. icing sugar and strong essence of coffee. Put these in slowly, not all at once. Prepare the coffee essence by boiling \ lb. best coffee in a pint of water for \ hour. (Bottle the remainder for future use.) The coffee cream, when finished, must be stiff, and stand up like icing when sandwiched together with this ; cover the cake with it thinly, and smooth with knife ; brown, glaze, and chop almonds as in preceding recipe, lay them with a knife up the sides of the cake thinly, put some of the cream into a small star tube, and pipe a design upon top.