Title: Juggy's Mocca Chocolate Carousel Gateau [H&g/se]
Categories: Dessert Chocolate Cake
Yield: 10 Servings

		===SPONGE===================
2	c	Self-raising flour.
155	g	Butter.
3		Eggs.
155	g	Caster sugar.
		===FILLING==================
		Apricot jam.
600	ml	Icing sugar.
1	tb	Instant coffee powder.
1	tb	Cocoa.
		Nabisco piccolo biscuits. these are round scrolled Euro styl

SPONGE: Cream butter and sugar. Beat eggs separately and add gradually, alternating with flour, to butter and sugar mixture. Grease and flour two round sandwich tins. Bake in moderate oven 35-40 minutes. Cool on a rack.

FILLING: Spread apricot jam on top of one cake. Whip cream with icing sugar and coffee. Spread some on top of jam. Sandwish two cakes together. Add cocoa to rest of cream mix. Spread over top and sides of cake, reserving a little.

Cover sides of cake with Piccolo biscuits. Pipe last of cocoa cream on top, in pattern of choice, and fill end holes of biscuits. Sprinkle top with chocolate hail.

from AUSTRALIAN HOUSE & GARDEN 'SUCCESSFUL ENTERTAINING' Autumn/Winter, 1984 [The Clare Valley, South Australia edition] typed by KEVIN JCJD SYMONS

From: Kevin Jcjd Symons Date: 01-03-98 (16:52) Occ Bbs (51) Cooking

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