Baking & Pastry
Mocca Nougat Roll Cake
Servings
12 Servings
Time
120 min
Difficulty
Medium
Ingredients
Cake Ingredients:
- 3 whole eggs
- 10 g Innova Cake Emulsifier
- 70 g granulated sugar
- 30 g medium-protein flour
- 25 g FC milk powder
- 18 g cornstarch
- 80 g melted margarine
- 5 g Hopyes Mocha Flavor
Butter cream mocca :
- 200 g buttercream
- 2 g Hopyes Mocha Flavor
Nouggat :
- 100 g granulated sugar
- 150 g Innova Diced Peanut
Instructions
Cake:
- In a mixing bowl, combine eggs, cake emulsifier, flour, milk powder, and cornstarch (all-in method). Beat for about 3–5 minutes until the mixture is thick and fluffy.
- Add the melted margarine and mix gently until fully combined.
- Prepare a 26 cm round baking pan (4 cm high) lined with parchment paper, then pour the batter evenly into the pan.
- Bake in a preheated oven at 180°C for 15–20 minutes or until fully baked. Remove from the pan and let cool completely.
- Spread the mocha buttercream evenly between each cake layer and around the sides.
- Sprinkle nougat generously over the entire surface for added crunch and flavor.
Nouggat:
- Heat granulated sugar in a nonstick pan until it turns into a golden caramel. Add chopped peanuts and stir until evenly coated.
- Pour the mixture onto a silicone mat (silpat) and let it cool completely.
- Once hardened, chop the nougat finely (you may use a food chopper for convenience).
