Summary

Ingredients

For the dough:

• 4 medium egg (s)
• 4 tablespoon water, hot
• 125 g suar
• 1 packet vanilla sugar, or tablespoon, if homemade
• 100 g flour, sifted
• 25 g cocoa powder
• 1 teaspoon Baking powder

For the filling:

• 125 ml egg liqueur
• 1 ½ tablespoon coffee, more soluble
• 1 teaspoon cocoa powder
• 50 g powdered suar
• 500 ml whipped cream
• 3 packs cream stabilizer

For decoration:

• some cocoa powder
• 7 chocolate sheets, bought or with cake icing and e.g., Ficus leaves are self-made

Print Recipe Pin Recipe

Instructions

1. For the dough, beat the eggs and water with the hand mixer or the food processor on the highest setting until very frothy. Mix sugar and vanilla sugar and slowly sprinkle in while stirring. Beat for another 2 minutes. Mix the flour, cocoa and baking powder, sieve onto the egg cream and stir in briefly on a low speed.
2. Preheat the oven: 200 ° C (top / bottom heat) or 180 ° C (hot air). Place the dough on a baking tray lined with baking paper or baking foil, smooth it out and bake for 12-15 minutes. After baking, turn it out onto baking paper sprinkled with sugar, peel off the baked paper and let the base cool down, then cut out 20 pieces of 5-6 cm in size with a cutter.
3. Heat the egg liqueur slightly, dissolve the coffee in it, stir in 1 cream stiffener and the icing sugar and baking cocoa, if necessary briefly make a lump-free mixture with the hand blender. Then let stand for 20-30 minutes (important!).
4. Beat the cream very stiffly with 2 cream stiffeners, fold in the well-stirred egg liqueur-coffee mixture evenly and pour the cream into a piping bag with a serrated nozzle.
5. Spray thin layers on each of the floors, put on a second floor, and spray another thin layer. Dust thinly with baking cocoa through a fine-mesh sieve and decorate with chocolate flakes. Chill until ready to serve.