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Dimensions: Top diameter: 75 mm Bottom diameter: 60 mm Height: 13 mm
This baking tin
is mainly used for hard mocha cakes.
Hard
mochas are made as follows:
-
Line the baking tin with hard Viennese pastry (3 mm thick)
- Fill the lined tin 2/3 full with Frangipane
- bake at 180°C until golden brown.
- Allow the hard mocha to cool.
- For an extra tasty hard mocha, press a dent in the middle
of the Frangipane with your thumb and fill it with caramel.
- Flavour the crème au beurre with mocha and spread it on with a glazing knife (palette knife)
.
- Place the hard mocha in the refrigerator to allow the cream to set.
- Heat the icing fondant to +/- 40 °C and colour it with mocha.
- Dip the hard mocha in the fondant.
- Decorate the Hard Mocha.
