Ingredients 8 servings
- almonds: 300 g
- Egg: 1
- Egg whites: 2
- Cocoa: 2 tablespoons
Filling:
- Whipping cream: 4 dl
- Freeze-dried espresso coffee powder (or even ordinary powder coffee): 2 tablespoons
- Icing sugar: 1 dl
- Egg yolks: 2
How to prepare
- Set oven to 175 °. Tear the almond pulp and stir down eggs, egg whites and cocoa. Pour batter into a greased and breaded mold with removable edge, about 23 cm in diameter.
- Bake the cake in the lower part of the oven for about 20 minutes. Let the cake cool.
- Mix cream, coffee powder and icing sugar in a bowl.
- Beat the cream thick. Whisk the egg yolks down. Spread the cream over the cake in the mold. Cover with plastic film and freeze for at least 3 hours.
- Let the cake stand for about 30 min. before serving.
- Garnish if necessary. with grated block chocolate.