ReceptnaptárCoffee Cake
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Ingredients
Method
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- Whisk the 12 egg whites to stiff peaks, gently fold in the vanilla sugar and the crushed almonds or hazelnuts.
- Bake in a buttered cake tin at 160°C for about 35-40 minutes.
- For the cream, cook the egg yolks with the sugar and strong black coffee over a water bath into a thick cream.
- Once the cream has cooled, mix it with the creamed butter.
- Coat the cooled cake layers and the top of the cake with the coffee cream.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
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