450 grams of butter (preferably at room temperature)
150 grams of sugar (preferably powdered sugar)
30 soletilla biscuits
100 grams of toasted almonds
To begin the preparation of this wonderful cake, if you do not have powdered sugar, you get it by pouring 150 grams of sugar in the glass of the thermomix, program. 10seconds / Speed 10.
In this way you get the powdered sugar, remove from the glass of the thermomix, pour into a bowl and set aside.
Back in the glass of the thermomix, add 150 grams of milk and two tablespoons of instant or soluble coffee, program. 10 seconds / Speed 2.
Then, place the butterfly on the blades and add the butter and powdered sugar to the milk and coffee mixture and program. 3 minutes / Speed 3.
Pour the resulting mixture into a bowl and set aside.
On the other hand, line a mold (round or square of your choice) with cling film, making sure that a little of the paper protrudes enough around the edge to cover the top of the cake.
Then, in the same mold place a base of soletilla biscuits, each biscuit should be lightly dipped in espresso coffee.
Once the sponge cake base is complete, add a layer of mocha cream on top, sprinkle with a few lightly chopped toasted almonds, repeat the procedure and superimpose layers of sponge cakes and mocha cream, (make sure there is enough mocha cream and almonds to decorate the surface).
Wrap the cake with cling film and place it in the refrigerator to rest for at least 1 hour.
When it is time to unmold the cake, carefully remove the cling film and cover it with a thin layer of mocha cream (surface and sides); attach the almonds by hand or with a spatula to the sides of the cake.
Pour the remaining mocha cream into a piping bag with curled nozzle and decorate as desired.
Let it rest again in the refrigerator until serving time.