Nutty-coffee slices
Last Updated on
ingredients
12 pcs egg 12 tbsp fine granulated sugar (semolina) 12 tbsp semi-coarse flour 12 tbsp walnuts ground 3 tsp baking powder
Filling:
800 ml milk 2 packets Golden cob (80 g) 1 tsp ground coffee beans 4 tbsp semi-coarse flour 350 g butter 250 g icing sugar
Field:
200 g dark chocolate icing
progress
Excellent cuts, for a celebration or for Sunday coffee:))
1.
Cupcakes: bake three cupcakes. 4 egg whites beaten with a pinch of salt to a thick foam, progressively whisk in 4 tablespoons sugar, 4 egg yolks, gently stir in sifted flour with one teaspoon baking powder and 4 tablespoons ground walnuts. Prepare 3 biscuits in this way. Bake on a baking tray with baking paper, size 30×40 cm, can be smaller. Temperature 180°C for 10-15 minutes or as desired. Leave to cool, remove the paper. Once cooled, remove the skin that has formed during baking. (This is to prevent the filling from separating from the biscuit.)
2.
Filling: stir the golden ears and flour in half the milk, pour in the remaining boiling milk and cook to a thick porridge. Cover with cling film and leave to cool to room temperature. Beat the butter at the same temperature with the sugar, add the cooled cream and the ground black coffee, a little at a time. Divide the filling in half. Set a little aside to spread on the top sponge cake.
3.
Place as follows: Spread the first biscuit with half of the filling, add the second biscuit, spread the other half of the filling and add the last biscuit. Press gently. Spread a thin layer of the leftover filling and top with chocolate icing. Refrigerate to allow the slices to set. Ideal for 12 hours. Cut with a hot serrated knife into slices. Enjoy!
