Gâteau Mexicain

For one 8″ cake serving 8 persons.

1 coffee-flavored genoise

1/3 cup of sugar
3 large eggs (1/2 cup)
1-1/2 Tbsp of butter
1/2 generous cup of flour
1 tsp of vanilla sugar
1/2 tsp of coffee extract 
2 generous cups of Chantilly cream (300g)
2/3 cup hazelnuts, whole (100g)
1 cup of syrup, coffee‑flavored   
1 cup generous cup of coffee‑flavored pastry cream


  • Preheat the oven to 350°F
  • Place eggs and sugar in a bowl and over a pot of boiling water.
  • Beat for 1 minute.
  • Beat in the mixer at high speed for 2 minutes then for 5 minutes at low speed.
  • Clarify the butter.
  • Mix flour and vanilla sugar and fold it in the egg mixture.
  • Add coffee extract.
  • Fold in the warm butter.
  • Stop mixing as soon as everything is blended.
  • Bake right away for 30 minutes in a buttered and floured pan
  • Let cool for 10 minutes and turn out into a rack.

Syrup – one cup 

  • Place 2/3 cup of water and 1/2 cup of sugar in a saucepan.
  • Bring to a boil.
  • Cool and add flavorings (3 Tbsp of alcohol or 3 Tbsp of water with 3/4 tsp of coffee extract)

Chantilly – two cups

1 cup heavy cream whipped with 3/4 tsp of vanilla sugar.

Pastry cream

  • Place 2 cups of milk with half a vanilla bean split in a saucepan and bring to a boil.
  • Beat 2/3 cup of sugar and 6 egg yolks together until it forms a ribbon.
  • Gently stir in 4 Tbsp of flour.
  • Strain the vanilla bean from hot milk and, slowly at first, add to the egg mixture.
  • Pour the whole thing back into the saucepan and bring to a boil stirring constantly.
  • Cook for 1 minute.
  • Cool in a bowl with a lump of butter brushed on the surface to keep a skin from forming.

Assembling the cake

  • Prepare the génoise a day ahead, adding the coffee extract just before adding the flour.
  • Whip the Chantilly cream and reserve 1 cup for decorating the cake.
  • Refrigerate.
  • In the oven, roast the hazelnut and when browned, set aside 20 for decorating.
  • Chop or pound the rest.
  • Cut the genoise in 3 equal parts.
  • Place one layer on a cardboard disk and brush it with the syrup.
  • Add 1/2 cup of Chantilly cream to the coffee pastry cream, then add the chopped nuts.
  • Cover the first layer completely with half of this cream using a spatula.
  • Place a second layer on top, brush with syrup and cover with the remaining cream.
  • Place the third layer of cake on top and cover the whole cake with the refrigerated Chantilly.
  • Refrigerate for 1 hour.