4 eggs, separated
1/3c caster sugar
45g ground almonds
1/2 tsp vanilla essenceu
1 1/2 tbsp strong black coffee
1/4 c flour
2 tbsp coffee liqueur
1 c cream, whipped
grated dark chocolate
Oven temp: 180c
Beat eggyolks and 1/4c sugar until thick and creamy. Beat in almonds, vanilla essence and 1 tbsp of coffee.
Beat eggwhites until stiff peaks form.
Sift flour over eggyolk mixture.
Fold in egg whites.
Spoon into a greased and lined 8 inch springform tin.
Bake for 20-25 minutes. Stand in tin. Turn onto a wire rack. Cool.
Beat remaining cofee, remaining sugar and coffee liqueur into cream. Split cake horizontally. Sandwich together with coffee cream over top and sides. Decorate with grated chocolate.
Chill until ready to served.
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