Coffee Cream Mocha Delight

5. Butter and sugar a cake pan, then pour in the batter and bake for 1 hour.

6. For the cream: Beat the eggs with 150g of sugar over low heat until the sugar is dissolved. Off the heat, gradually add the softened butter, then half of the coffee extract.

7. Toast the almonds. Prepare a syrup with the remaining sugar and water, then add the remaining coffee extract.

8. Once the cake is cooled, cut it in half, soak with the prepared syrup. Spread the cream on one layer, cover it with the other, and spread the remaining cream on top. Garnish with the toasted almonds.

And there you have it! A delicious Moka à la Crème au Café ready to be enjoyed by you and your loved ones. Bon appétit!