For the dough

80 grams sugar
50 grams potato flour
50 grams butter
6 eggs
30 grams peeled almonds
1 tablespoon apricot jelly
20 grams flour

For the cream

1 egg white
50 grams sugar
85 grams butter
1 tablespoon soluble coffee
For the syrup
50 grams sugar
1 tablespoon coffee liqueur

For the garnish

200 grams icing sugar
1 egg white
1 tablespoon soluble coffee
20 grams coffee-beans


Mince almonds; knead egg yolks with sugar, add gradually potato flour, almonds and 30 grams of butter cutted in pieces.
Blend ingredients and add egg whites whisked until stiff.
Spread the batter in a baking tin greased with butter and sprinkled with flour, bake in a preheated oven at 320°F for 40 minutes.
Meanwhile, for the cream melt in a pan soluble coffee with 2 tablespoons of water; add 30 grams of sugar, boil and cook for 5-6 minutes.
Whisk the egg white with the remaining sugar, pour hot coffee cream and knead the batter until it cool down.
Add butter cutted in pieces and knead in order to get a smooth and homogeneous cream.
For the syrup, pour in a pan 100 millilitres of water, add sugar and boil for 1 minute mixing every now and then; remove from the flame, let it cool and add coffee liqueur.
Cut horizontally the cake in 2 layers, brush a disk with coffee syrup, spread the cream on it, overlap the second dough disk and brush it with remaining syrup.
Then brush the whole cake with apricot jelly melted in a tablespoon of boiling water.
For the garnish, melt soluble coffee with a tablespoon of lukewarm water; put in a bowl the egg white with some drops of coffee and add gradually icing sugar, mix in order to get a cream thick but soft.
Cover the cake with the coffee icing and spread it with a spatula, then let it solidify in a fresh place.
Add the reamaining icing and coffee and pour it in a pastry bag.
Shape a crown of icing drops around the cake base and 2 little crowns along the higher side, cover one-third of the surface with other drops and arrange coffee-beans on the other part, fixing them with a drop of icing.

Formulation courtesy of DeAgostini