Never forgotten, the Moka is back in our pastry display case.
Between a tiramisu and an opera cake, this old-fashioned cake has delighted coffee lovers since the 18th century.
A recipe in three steps and three layers: a soft génoise, a soaking syrup with Ethiopian Moka Sidamo, and a buttercream.
With its biscuit and topping cream boasting sweet coffee aromas, the Verlet Moka is once again the house's signature pastry.
