For 6-8 persons
- 1 round cake
- 500 gr. butter
- 150 gr. crushed toasted almonds
- 4 egg yolks
- 250 gr. icing sugar
- 5 tablespoons. tablespoons coffee extract
- Coffee beans chocolate
- Pink almond paste
- Sweet almond oil optional (to facilitate the flexibility of the almond paste a little dry)
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30 à 35 mn. |
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sans |
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- Remove the butter from the refrigerator shortly before.
- Boil a pot, discard the water. In bowl, whip work in the softened butter with icing sugar and extract café.Ajoutez the egg yolks, one by one while continuing to beat.
- Place the cake on the work plan, and cut horizontally into 3 parties.Garnissez below the 2 discs with the cream précédente.Reconstituez biscuit, coat it with the remaining cream (reserve a little for decoration) .
- Spread the almonds on the shores of gâteau.A using a piping bag, decorate with a few roses with cream réservée.Laissez rest in refrigerator for 15 to 20 mn.Au before serving, decorate with a few grains coffee and chocolate in a small flower festooned with almond paste (lay a strip of marzipan on the work off it with a knife, and assemble in the laces ).
French