Ingredients:
ALMOND LAYER:
6 egg yolks
150 g sugar
150 g almonds, toasted and ground
1 tbs. bread crumbs
1 tbs. rum
1 tbs. all-purpose flour
1 tsp. vanilla extract
6 egg whites
YELLOW LAYER:
2 eggs
100 g sugar
70 g all-purpose flour
CREAM:
200 ml cold milk
2 tbs. sugar
1 tbs. all-purpose flour
3 egg yolks
1/2 tsp. vanilla exstract
3 egg whites
140 g butter
1 tbs. sugar
1 tbs. cocoa
ICING:
200 ml coffee
2 tbs. sugar
30 g chocolate
1/2 tbs. butter
Preparation:
- ALMOND LAYER: Whisk egg yolks with the sugar. Add almonds, bread crumbs, rum flour and vanilla extract. Beat the egg whites until firm and gently stir into batter. Bake. Let cool.
- YELLOW LAYER: Whisk egg yolks with the sugar. Fold in flour. Bake. Let cool.
- CREAM: Put milk, egg yolks, sugar, flour, and vanilla in pot. Cook, stirring constantly, over barely simmering water until smooth and thickened.
- GLAZE: Cook coffe, sugar, chocolate until thickened. Remove from heat. Add butter.
- To assamble the cake: sprinkle yellow disk with rum and spread with cream. Put almond disk on top. Glaze.
