Step 1
Preheat the oven to th 5 (150°). Prepare the biscuit: break the eggs, separating the whites from the yolks.
2nd step
Beat the egg whites until stiff with a pinch of salt.
Step: 3
In a bowl, whisk the yolks with the sugar for a long time to obtain a foamy mixture.
Step: 4
Then add the flour and starch, mix, pour in 2 tablespoons of egg whites to soften the mixture, stir vigorously.
Step: 5
Pour in the rest of the egg whites, mix gently with a spatula, from bottom to top.
Step: 6
Butter the bottom and edges of a springform pan (23 to 26 cm in diameter) and sprinkle with sugar.
Step: 7
Pour the dough into the mold and bake for 1 hour. Remove from the oven onto a rack and leave to cool.
Step: 8
Meanwhile, prepare the buttercream: break the eggs into a small saucepan.
Step: 9
Add 150 g of sugar. Over low heat, stir with a spatula until all the sugar has melted.
Step: 10
Remove from the heat, continue stirring until the mixture has cooled.
Step: 11
Then add the soft butter, little by little, whisking with a hand whisk.
Step: 12
Finally incorporate half of the coffee extract, and mix again to obtain a very smooth cream. Put it back in the fridge.
Step: 13
Brown the almonds a little dry in a pan and let them cool.
Continued on next page
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