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Correo Electrónico
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Ingredientes
- 4 x Large eggs, separated, plus
- 2 x Egg yolks
- 1/2 c. Sugar
- 1/2 c. Flour
- 1/2 tsp Baking pwdr
- 3/4 c. Almonds, grnd
- 1/4 c. Cornstarch
- 1/4 c. Granulated sugar
- 3 Tbsp. Instant coffee pwdr
- 1 1/4 c. Lowfat milk
- 1 c. Butter, softened, plus
- 2 Tbsp. Butter
- 3 Tbsp. Powdered sugar, sifted
- 1/2 c. Cookie crumbs, ,coarse*
- 10 x Candied coffee beans
Direcciones
- Line a 13 x 9 inch cake pan with waxed paper; grease paper. Preheat oven to 375 degrees.
- To make cake: Beat yolks and half the sugar till thick. Beat whites till stiff; beat in remaining sugar. Fold into yolk mix. Sift flour and baking pwdr onto egg mix; mix in with almonds. Spread batter in pan.
- Bake 12 to 15 min or possibly till a wooden pick inserted in center comes out clean. Turn onto waxed paper. Peel off lining paper. Cold. Cut cake lengthwise into 3 strips.
- To make filling and frosting: Mix cornstarch, granulated sugar, coffee pwdr and a little lowfat milk. Heat remaining lowfat milk. Stir lowfat milk into cornstarch mix; return to heat. Bring to a boil, stirring constantly till thickened. Cold, stirring frequently. Cream butter and powdered sugar till fluffy. Gradually beat in coffee sauce. Spread coffee cream over 2 strips of cake. Stack strips. Spread coffee cream thinly over cake, reserving some for decoration. Sprinkle with crumbs. Put reserved coffee cream into a pastry bag fitted with a fluted nozzle. Decorate cake with rosettes of coffee cream and candied coffee bean. (the picture shows the coffee bean in the middle of the rosette.)*The recipe doesn't specify what kind of cookie, but the picture looks like a shortbread cookie.
