Delicious nutty dessert filled with coffee and caramel cream.
recipe,photo-recipe,powdered sugar,ground hazelnuts,coffee instant,unsalted butter,cooking chocolate,Cream deserts
No. of servings
1. Dough preparation
Beat egg yolks with powdered sugar. Gradually add tepid water and beat into foam.
Stir in flour, hazelnuts, baking powder and egg whites foam.
Grease and flour baking tin. Pour the dough into the baking tin and bake for about 20 minutes until golden. When baked, remove it from the baking tin, let it cool and cut lenghtwise.
Spread one layer of the cool pastry with jam.
5. Cream preparation
Make 2 dl of black coffee. Caramelize sugar in a pot over medium heat.
Pour coffee into the prepared caramel. Cook until caramel melts again.
Combine cornstarch and milk in a bowl. Pour it into the coffee caramel and cook it as traditional pudding. Let it cool.
Beat softened butter with cool pudding and add vanilla sugar to your taste.
Spread cream on top of the layer with jam and lay aside part of the cream for decoration. Flatten the cream and cover it with the second layer.
10. Topping preparation
Melt chocolate with a little bit of hardened fat over a water bath.
Equally spread melted chocolate over the dessert and let it cool.
Cut dessert into fancy cakes, decorate them with cream and sprinkle with instant coffee.
|baking powder for gingerbread||0.5||pk||½||pack|
|semi skimmed milk 1,5%||¾||cup||200||milliliters|
|vanilla pudding - powder||1.5||oz||40||grams|