Coffee Cream Slice
|Eggs||4 , separated|
|Sugar||100 Gram (1/2 Cup)|
|All purpose flour||60 Gram (1/2 Cup)|
|Baking powder||1⁄2 Teaspoon|
|Ground almonds||80 Gram (3/4 Cup)|
|Cornstarch||25 Gram (1/4 Cup)|
|Granulated sugar||50 Gram (1/4 Cup)|
|Instant coffee powder||3 Tablespoon|
|Milk||300 Milliliter (1 1/4 Cups)|
|Butter||250 Gram, softened (1 Cup Plus 2 Tablespoons)|
|Powdered sugar||20 Gram, sifted (3 Tablespoons)|
|Coarse cookie crumbs||50 Gram (1/2 Cup)|
|Candied coffee beans||10|
Line a 13x9-inch (33x23-cm) cake pan with waxed paper; grease paper.
Preheat oven to 375°F (190°C).
To make cake, beat yolks and half the sugar until thick.
Beat whites until stiff; beat in remaining sugar.
Fold into yolk mixture.
Sift flour and baking powder onto egg mixture; fold in with almonds.
Spread batter in pan.
Bake 12 to 15 minutes or until a wooden pick inserted in center comes out clean.
Turn onto waxed paper.
Peel off lining paper.
Cut cake lengthwise into 3 strips.
To make filling and frosting, mix cornstarch, granulated sugar, coffee powder and a little milk.
Heat remaining milk.
Stir milk into cornstarch mixture; return to heat.
Bring to a boil, stirring constantly until thickened.
Cool, stirring frequently.
Cream butter and powdered sugar until fluffy.
Gradually beat in coffee sauce.
Spread coffee cream over 2 strips of cake.
Spread coffee cream thinly over cake, reserving some for decoration.
Sprinkle with crumbs.
Put reserved coffee cream into a pastry bag fitted with a fluted nozzle.
Decorate cake with rosettes of coffee cream and candied coffee beans.