John Myers
Contents
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Ingredients
For the ground:
- 125 g Extra fine sugar
- 125 g Ground hazelnuts
- 3 Eggs
- 1 tbsp Sifted flour
- 1 tsp Sifted baking powder
- 50 g Grated chocolate
For the cappuccino cream:
- 500 ml Cream
- 2 packet Vanilla sugar
- 2 packet Cream stiffener
- 3 tbsp Cappuccino powder
For the crispy crust:
- 50 g Butter
- 50 g Extra fine sugar
- 125 g Flaked almonds
Instructions
- Make a batter from the ingredients for the base and bake in a preheated oven at 175 degrees for about 30 minutes. After cooling down briefly, turn it onto a wire rack and let it cool down completely.
- For the crispy crust, fry the butter with the sugar and the flaked almonds in a pan until the mixture turns golden yellow. Remove from the fire and let cool down.
- Whip the chilled cream in a chilled vessel with the vanilla sugar and cream stiffener, pour in the cappuccino powder (if possible unsweetened) and beat until a fine cream is formed; Spread this cream on the cooled base and its edges.
- Spread the crunchy almond mixture over the cake and its rim, press down lightly and keep the cake in the refrigerator until ready to be eaten. Enjoy with a good cup of coffee.
Nutrition
Serving: 100gCalories: 425kcalCarbohydrates: 25.3gProtein: 6.2gFat: 33.7g
