The Moka Cake is a dessert that immediately evokes the intense aroma of coffee, an element that pairs beautifully with the sweetness of the sponge cake base. This cake, characterized by a soft and moist batter, is enriched with a coffee soak that makes it particularly enveloping, perfect for those who love desserts with a strong flavor. The preparation begins with the working of the egg yolks and sugar, which, thanks to careful whipping, allows for a light and airy consistency, essential for ensuring good rising of the cake. The flour, sifted with care, is gently folded in to avoid lumps, while the whipped egg whites add further lightness, transforming the cake into a true pastry masterpiece. Originating from Friuli Venezia Giulia, the Moka Cake stands out for its richness of ingredients, including almonds and cherries, which can be used as final decoration. Every family has its own variant, often enriched by a personal touch, such as the addition of liqueurs to enhance the coffee flavor. This dessert is ideal for special occasions, such as a Sunday lunch or an afternoon snack with friends, where coffee is the undisputed star. It pairs beautifully with a mascarpone cream or a simple dusting of powdered sugar, making it a versatile and always appreciated dessert. The Moka Cake, with its balance between sweet and bitter, represents a perfect dessert for those who wish to conclude a meal with a touch of elegance and flavor.

Prepare the sponge cake: in a bowl, work the egg yolks with the sugar and the grated lemon zest until it triples in volume. Whip the egg whites until stiff and fold them into the mixture. Then, add the flour, sifting it to avoid lumps. Pour the mixture into a buttered and floured baking pan. Bake in a preheated oven at 180 degrees Celsius for half an hour. Prepare the syrup: in a small saucepan, put the sugar, moisten it with water, and let it boil until the sugar has dissolved. Remove from heat, add two shots of brandy, and let it cool. Make the cream: in a bowl, place the softened butter, and work it until it becomes soft and fluffy. While mixing, incorporate one egg yolk at a time, the coffee, which should be strong, and the powdered sugar. Set aside a tablespoon of cream. Horizontally divide the sponge cake. Sprinkle the surface of one half with some sugar syrup, then spread some cream on top. Cover with the other half of the cake. Moisten the surface with the remaining syrup, and spread the reserved cream over it, letting it drip down the sides. Decorate the edges with toasted almonds, and on the surface, distribute the candied cherries, alternating them with dollops of coffee cream. Pairing wines: Trentino Vin Santo DOC, Aleatico Di Gradoli "Liquoroso" DOC, Marsala "Superiore" Dolce DOC.