Mochas
Mochas are dainty sponge cakes dipped in vanilla icing and rolled in crushed peanuts. A Swedish family favorite!
Ingredients
For the Sponge Cake:
- 6 large eggs, separated
- 1 cup sugar
- 1 teaspoon vanilla
- 1 cup cake flour
- 1 ¼ teaspoons baking powder
- ½ teaspoon salt
For the Confectioner's Icing:
- 1½ pounds confectioner's sugar
- 4 tablespoons unsalted butter, melted
- 4 tablespoons warm milk
- 2 teaspoons vanilla
- ½ teaspoon salt
For Assembling:
- 20 ounces roasted and unsalted peanuts, ground fine
Instructions
To Make the Sponge Cake:
- Preheat oven to 350°.
- In a mixing bowl, beat yolks with sugar and vanilla until pale yellow and thick.
- In a separate bowl, beat whites until stiff peaks form.
- Add ½ whites to yolk mixture and fold in.
- Sift flour, baking powder and salt over yolk mixture and fold in carefully. Add remaining whites and fold in.
- Transfer mixture to an oiled and parchment-lined 13x9-inch baking pan and bake for 20-25 minutes until golden brown. Cool upside down on rack.
- When cake is completely cool, cut it into small squares or rectangles.
- Coat the cake bars in Confectioner’s Icing (see below) by dipping and coating all surfaces, scraping off the extra on the edge of the bowl. Immediately roll dipped cakes in ground peanuts to cover. 24 large/32 small bars.
Notes
- Mochas freeze extremely well if stored in an airtight container with parchment or waxed paper between layers. They thaw quickly and can be ready to eat in minutes!