150 g sugar
1 vanilla sugar
70g plain flour
150 g almonds
2 teaspoons baking powder
1/2 lemon zest
5 egg whites
5 egg yolks
200 g sugar
200 g sugar cubes
1/8 l water
250 g sugar powder
3 tablespoons of strongly cooked Anamaria Minas coffee (no sugar)
3 cups cooked strong Anamaria Minas coffee (no sugar)
Preparation: Mix butter, sugar, flour with baking powder, minced almonds, lemon zest and finally stir carefully egg white batter (while making the snow, add a little salt). Bake in a greased cake tray (shallower broader shapes) at a moderate temperature.
Cream: Mix well on steamed the yolks and sugar to get a thick Chaudeau.
When the dough has cooled, cut it in half, sprinkle with sieved coffee, dress and from above drag some lukewarm Chaudeau cream (before it starts to tighten). Pour and decorate with topping.
Topping: In the sieved icing sugar, add black coffee and gradually while mixing added boiled sugar solution until the solution becomes very thick.