Moka Cake

Prepare the sponge cake: in a bowl, work the egg yolks with the sugar and the grated lemon peel until the volume triples

Beat the egg whites until stiff peaks form and fold them into the mixture

Then sift the flour and add it to avoid lumps

Pour the mixture into a greased and floured baking pan

Bake in a preheated oven at 180 degrees for half an hour

Prepare the syrup: in a saucepan, put the sugar and moisten it with water, and let it boil until the sugar dissolves

Remove from heat, add two glasses of brandy, and let it cool

Make the cream: in a bowl, put the softened butter and work it until it becomes soft and fluffy

While mixing, incorporate one yolk at a time, the coffee which must be strong, and the powdered sugar

Set aside a tablespoon of cream

Divide the sponge cake horizontally

Sprinkle the surface of one half with some sugar syrup and spread some cream on top

Cover with the other half of the cake

Soak the surface with the remaining syrup and spread the remaining cream on top, letting it flow down along the sides

Decorate the edges with blanched almonds; on the surface distribute candied cherries alternating them with small dollops of coffee cream

Recommended wines: Trentino Vin Santo DOC Aleatico Di Gradoli “Liquoroso” DOC Marsala “Superiore” Dolce DOC