Coca de Sant Joan filled with mascarpone cream and a coffee-cocoa glaze

Dough

1. Dissolve the yeast in the warm milk.
2. Mix the flour, sugar, salt and zest; add the eggs and the milk with the yeast and knead for 10 min.
3. Work in the butter little by little and knead until the dough is smooth and elastic.
4. Let it rise, covered, until doubled in size (about 2 h).
5. Stretch the dough into a long coca shape on baking paper and let it rise for 1 h more.
6. Brush with egg and bake at 180 °C for about 20 min. Leave to cool.

Filling and glaze

1. Beat the mascarpone with the icing sugar, whip the cream and fold it in gently.
2. Slice the coca in half lengthways and fill it with the cream.
3. Dissolve the coffee and cocoa in the hot water, add the icing sugar and mix into a thick glaze.
4. Cover the coca with the glaze and let it set before cutting.

Nutrition information

Automatic estimate based on the ingredients

Nutrient	Serving ≈ 160 g	100 g	% IR*	Share
Energy	545 kcal	341 kcal	27 %
Fat	27 g	17 g	39 %
of which saturates	17 g	11 g	85 %
Carbohydrate	68 g	43 g	26 %
of which sugars	29 g	18 g	32 %
Fibre	1.7 g	1.1 g	—
Protein	8.7 g	5.4 g	17 %
Salt	0.2 g	0.1 g	3 %

*Reference intake of an average adult (8400 kJ / 2000 kcal). Approximate values, not accounting for losses during cooking.

Photos