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Prelceva 46 10 360 Sesvete Zagreb Croatia
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Mikado Cake

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Dough:
10 egg yolks
200 g sugar
280 g ground hazelnuts
10 egg whites
2 tablespoons crumbs
pinch of cloves and cinnamon

Cream:
240 g powdered sugar
3 egg yolks
6 tablespoons cooked Anamaria Minas coffee
250g butter

Preparation: Mix egg yolks and sugar, add hazelnuts, battered egg whites and breadcrumbs, at the end add cinnamon and a bit of crushed clove powder.
Cream: Mix the sugar and egg yolks well, including the coffee and finally butter that was made.
Cut the cooled biscuit, and fill and cover the cake with cream and decorate with melted chocolate.

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