Cake with coffee cream
Instructions
Whip egg whites in a bowl with sugar, proceeding as indicated in the recipe of '' Swiss Meringue ''; Finally, add the potato flour and icing sugar, stirring gently.
Put the mixture in a pastry bag with a plain nozzle (n.
8 or 9), formed on a sheet of oven paper 26 disks 4 cm in diameter and dry them in a hot oven, then remove the paper.
Prepare butter cream: in a bowl, place butter, softened and cut into pieces, and knock it to cream using a wooden spoon, then add, a little at a time, the Italian meringue cold well.
Finally add the coffee, stirring well to mix thoroughly.
Place a disc of meringue on a serving dish, spread with 1/4 little coffee cream, cover with another disk and spread it with cream.
Proceed the same way with the third disc, then lean over the last and use half the remaining cream to coat the entire surface of the cake.
Cool the cake in the refrigerator, then rivestitelo with a second layer of cream and sprinkle with the almonds.
Put the remaining cream in a pocket of fabric with smooth nozzle No.
5, formed on the surface of the sweet 14 washers and place on each coffee bean 1.
Ingredients and dosing for 14 persons
- 50 g of toasted almonds and chopped
- 14 beans coffee
- For the dough:
- 8 egg whites
- 250 g of sugar
- 200 g of icing sugar
- 30 g of potato starch
- For the cream:
- 300 g of butter
- 400 g of italian meringue
- 8 cl of strong coffee