Origin of dish:
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Type of cooking:
Preparation time: 20 minutes
Cooking time: 30 minutes
Ingredients (serves 8):
180g crushed almonds
Method: Blend almonds and 180g sugar in food processer.
380g caster sugar
200ml string coffee
1 teaspoon coffee extract
1 tablespoon cocoa powder
1 tablespoon praline
3 heart-shaped cake tins, or if using a single tin, allow an hour and a half for baking.
Separate eggs and beat 6 whites until stiff with a pinch of salt, then add sugar and almonds.
Grease and flour cake tin, then split mixture into three and bake three heart-shaped cakes at 300°F (150°C), for around half an hour each.
Meanwhile, make a syrup with 200g sugar and 200ml coffee, over a low heat.
In a bowl, beat the 7 egg yolks, then pour in the syrup, coffee extract, butter, cocoa powder and praline.
Chill for 20 minutes.
Spread the filling in a thick layer on the first cake, then arrange the second on top. Spread the rest of the filling on top of that, then place third cake on top.
Dust with icing sugar and serve.
Store in a cake tin.