Summary

Ingredients

• 4 egg (s)
• 100 g butter, soft
• 120 g suar
• 60 ml coffee, black, cold
• 150 g wheat flour

For covering:

• 200 g suar
• 150 g flaked almonds

For the cream:

• 0.5 liter ½ whipped cream, (cream)
• 40 grams sugar
• 3 packs vanilla sugar
• 2 packs cream stabilizer
• 2 cups yogurt, coffee (180 g each)

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Instructions

1. Separate eggs. Mix the butter with sugar until frothy. Stir in the yolks. Stir in the flour, baking powder and coffee. Spread the dough on a baking sheet lined with baking paper (approx. 35). Beat the egg whites to stiff snow, gradually beat in the sugar. Spread the snow on the dough, sprinkle with flaked almonds and Bake the pipe at 170 ° for about 18 minutes. Cut the cooled cake into 2 equal parts.
2. CREAM:
3. Whip the whipped cream with sugar, vanilla sugar and cream stiff until stiff. Mix in the coffee yoghurt and refrigerate the cream for approx. 30 minutes.
4. Spread cream on one half of the cake and cover with the second half of the cake. Chill for about 6 hours.
5. Cut into sections. Possibly to sugar.