Coffee and caramel fancy cakes

1. Dough preparation

egg yolk 4 pcs • powdered sugar 10.5 oz (300 g) • water 6.75 tbsp (100 ml)

Beat egg yolks with powdered sugar. Gradually add tepid water and beat into foam.

2. 

flour medium 7 oz (200 g) • ground hazelnuts 3.5 oz (100 g) • baking powder for gingerbread 0.5 pk • egg white 4 pcs

Stir in flour, hazelnuts, baking powder and egg whites foam.

3. 

Grease and flour baking tin. Pour the dough into the baking tin and bake for about 20 minutes until golden. When baked, remove it from the baking tin, let it cool and cut lenghtwise.

4. 

random jam

Spread one layer of the cool pastry with jam.

5. Cream preparation

coffee instant 1.5 tsp • water ¾ cup (200 ml) • sugar granulated 5.25 oz (150 g)

Make 2 dl of black coffee. Caramelize sugar in a pot over medium heat.

6. 

Pour coffee into the prepared caramel. Cook until caramel melts again.

7. 

vanilla pudding - powder 1.5 oz (40 g) • semi skimmed milk 1,5% ¾ cup (200 ml)

Combine cornstarch and milk in a bowl. Pour it into the coffee caramel and cook it as traditional pudding. Let it cool.

8. 

unsalted butter 13 oz (370 g) • vanilla sugar 1 pk

Beat softened butter with cool pudding and add vanilla sugar to your taste.

9. 

Spread cream on top of the layer with jam and lay aside part of the cream for decoration. Flatten the cream and cover it with the second layer.

10. Topping preparation

cooking chocolate 4.5 oz (130 g) • margarine 1 tbsp

Melt chocolate with a little bit of hardened fat over a water bath.

11. 

Equally spread melted chocolate over the dessert and let it cool.

12. 

Cut dessert into fancy cakes, decorate them with cream and sprinkle with instant coffee.