- 2 eggs
- 3 additional egg whites
- 85 grams of ground almonds
- 70 grams of powdered sugar
- 30 grams of butter
- 25 grams of flour
- 2 spoons of sugar
Mix the ground almonds with the powdered sugar and the flour.
Add the eggs one by one mixing slowly.
Separately beat the egg whites with the sugar and then incorporate them slowly into the almond/flour mixture.
Add the melted butter and mix.
Divide the composition in 3 equal parts and put each of them in the oven at 190 Celsius degrees for 10-15 minutes.
Ingredients for the coffee syrup:
- 65 grams of water
- 65 grams of sugar
- 2-4 grams of instant coffee
- 2 spoons of coffee liqueur
Mix the sugar with the water and put it at slow fire until the sugar is melted.
Add the instant coffee and mix.
Add the liqueur and mix. Put it aside!
Ingredients for the coffee filling:
- 130 grams of butter
- 100 grams of sugar
- 2 egg yolks
- 30 milliliters of water
- 2 grams of instant coffee
- vanilla essence
Mix the sugar with the water and let it boil until it reaches 115 Celsius degrees
Separately beat the egg yolks until creamy.
Add the water/sugar over the egg yolks and mix another few minutes.
After the egg yolk cools add the butter slowly and continue mixing until well incorporated.
Add the instant coffee mixed with one spoon of water and mix well.
If the filling is not stiff enough put it into the fridge for a few minutes, otherwise let it rest at room temperature.
Ingredients for the chocolate ganache filling:
- 60 grams of dark chocolate
- 80 grams of fresh cream
Melt the chocolate and separately put the fresh cream on a slow fire until it's bubbling.
Remove the pan from the fire and add the melted chocolate.
Mix until well incorporated.
Ingredients for the glaze:
- 150 - 200 grams of dark chocolate
- 1 spoon of sunflower oil
Melt the chocolate together with the sunflower oil.
Assembling the cake :
On the first dough layer spread 100 grams of melted chocolate and then put it in the fridge for a few minutes.
Take out from the fridge and put this layer with the chocolate side down and brush with a third of the coffee syrup.
Add half of the coffee filling.
Above add the second layer of dough. Brush it with another third of the syrup and add the chocolate ganache filling.
Add the third layer of dough. Brush with the remaining syrup and add the remaining coffee filling.
Put it into the fridge for a few hours.
Above, add the warm glaze, let it cool and then put it back in the fridge.
The orginal recipe can be found here