|Castor sugar||6 Ounce|
|Ground almonds||6 Ounce|
|Coffee essence||1 Tablespoon|
|Icing sugar||6 Ounce, sieved|
|Icing sugar||6 Ounce, sieved (Approximately)|
|Hazelnuts||1 Tablespoon (Used To Decorate)|
Whisk the egg whites until stiff, add the sugar and the ground almonds.
Line a small Swiss roll tin with oiled paper.
spread with the mixture and bake in the centre of a very moderate oven (350° F.€”Gas Mark 3) until the cake begins to turn golden.
approximately 20 minutes.
Take out of the oven, mark about 18 or 20 small rounds, as close together as possible so none of the cake is wasted.
Return to the oven and cook for about another 15 minutes.
Lift the rounds out carefully, and return the 'trimmings' to the oven for a further few minutes to brown more.
Make the filling by creaming butter and icing sugar and adding the essence very gradually, so the mixture does not curdle.
Sandwich the little cakes together with the coffee butter icing and spread some round the outside.
Crush the 'trimmings' to make crumbs and coat the sides of the cakes liberally.
Cover the tops with coffee icing and decorate with a hazel nut.