I keep thinking I can do with egg whites gathered their freezer. And because the children had already prepared an ice cream in the freezer, I thought that now is the time to satisfy my craving for a coffee cake. )
For the dough:
300 g egg whites (about 8 egg whites)
150 g sugar
200 g roasted and ground nut
1 tablespoon vanilla sugar
1/2 teaspoon baking powder
2 tablespoons flour
Beat the egg whites hard foam with a pinch of salt. Add sugar and vanilla and mix to obtain a dense foam and shiny.
Separately, mix flour with baking powder and ground nuts. Incorporate the meringue mixture and mix gently with a spatula with movements from the bottom up.
Pour mixture into pan over the stove lined with baking paper and bake at medium heat for about 20 minutes.
When ready to put on a rack and let it cool, complete with baking paper.
For the filling:
200 g butter
100 g sugar
2 tablespoons black cocoa
1 tablespoon instant coffee
Melt the butter in part, to salvage pieces not rendered. It cools and mixes to bind again, getting a soft and fluffy cream. Add the sugar and continue to mix until it melts. Add cocoa and coffee powder and homogenized.
Baking paper off easily on cooled cake, cut into 3 strips, we get a cake so long and narrow. Divide into 3 and a cream spread over the 3 sheets.
Dam cold cake cream until stiff, then portion dough into at will.
For decoration, you can sprinkle some chopped nuts.
I wish you good appetite
