Biscuit coffee
Instructions
For the cream, bring to the boil the milk with instant coffee.
Place egg yolks in a saucepan with 3 tablespoons sugar, roll them into balls with the whisk until mixture is soft and fluffy, add the 3 tablespoons of flour and dilute it all with the warm milk, stirring.
Transfer saucepan on the heat and stirring constantly, Cook the cream over low heat.
Let cool, stirring occasionally.
Prepare the biscuit dough.
5 Separate the egg yolks from the whites, working first with sugar until foamy, then add the sifted flour, lemon zest and egg whites with a pinch of salt.
Roll out the dough on baking covered with special, level it to the thickness of about 1 cm, sprinkle with the almonds and put in a hot oven at 200 degrees for 15 minutes.
Turn the hot biscuit on a cloth that you have moistened, then using the latter, roll it tightly.
Let cool, then unroll the cake, coffee cream spread it and rewind it.
Top with the whipped cream with the icing sugar and cocoa spolverizzatelo.
Ingredients and dosing for 4 persons
- 120 g of flour
- 30 g of potato starch
- 5 eggs
- 150 g of sugar
- 50 g of almonds
- == 1 lemon (zest)
- 1 pinch of salt
- Butter
- To fill:
- 3 egg yolks
- 3 tablespoons of sugar
- 3 tablespoons of flour
- 50 cl of milk
- 2 tablespoons of instant coffee
- For garnishing:
- 200 g of whipping cream
- Icing sugar
- Cocoa