Mary Berry's Mokatines |  

Mary Berry's Mokatines recipe is featured as the technical challenge in the "Eighth" episode of The Great British Baking Show.
Original Recipe : www.bbc.co.uk/...
I was so inspired by GBBO that I wanted to try all the technical challenge recipes.
GBBO S06E08 - Pâtisserie - Mary Berry's Mokatines
For the Genoise Sponge
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Butter - 40 grams/ 1½ oz
Eggs - 3
Caster sugar - 75 grams/ 2½ oz
Flour - 65 grams/ 2¼ oz
Baking Powder - ¾ teaspoon
Salt - ⅛ teaspoon
Cornflour - 1 tablespoon
For the Coffee Icing
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Butter - 50 grams/ 1¾ oz
Instant coffee - 1 tablespoon
Icing sugar - 225 grams/ 8 oz, sifted
Milk - 2 to 3 tablespoons
For the Crème Beurre Au Moka
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Caster sugar - 40 grams/ 1½ oz
Egg yolk - 1 large free-range
Butter - 75 grams/ 2½ oz, softened
Coffee essense - 2 teaspoons
Water - 2 tablespoons
To assemble
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Apricot jam - 4 tablespoons
Almonds chopped - 100 grams/ 3½ oz, toasted
For the Fondant Icing
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White fondant icing - 100 grams/ 3½ oz
Dark Brown gel color
Water - 4 tablespoons
Notes/Tips
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1. The coffee icing needs about 2-4 tablespoon milk/water to make it smooth & glossy.
2. I made my own self rising flour by adding baking powder & salt into plain flour.
1 cup/ 120 grams All-Purpose Flour
1 1/2 teaspoons Baking powder
1/4 teaspoon Salt
3. I used a 8 inch pan instead of 7 inch so my cake is little more flatter than original.