Base: 3 egg whites 1 cup of castor sugar 1 teaspoon of baking powder 1 cup of finely chopped pecans or walnuts 2-3 teaspoons of very finely ground coffee (pulverised) 14 Sao biscuits finely crushed Topping & Filling: 1 ½ cups of thick (double) cream 1-2 teaspoons of castor sugar to taste 2-3 tablespoons maple syrup (optional) 1 small block of dark chocolate Beat the egg whites until stiff and gradually add the sugar and other ingredients. Preheat oven to 190ÅC and line and grease 20cm cake tin. Spoon the mixture evenly into the tin and cook in the oven for approxim ately 40 minutes.
Cool for 30-40 minutes Topping: Beat the cream until stiff, adding the sugar gradually. If the mixture is not sweet enough for you 3-4 teasp oons of maple syrup may be added.
Decorate: Place the base on a plate and cover with the cream mixture. Grate dark chocolate generously over the cream and chill for 2 hours before serving.
Cool for 30-40 minutes Topping: Beat the cream until stiff, adding the sugar gradually. If the mixture is not sweet enough for you 3-4 teasp oons of maple syrup may be added.
Decorate: Place the base on a plate and cover with the cream mixture. Grate dark chocolate generously over the cream and chill for 2 hours before serving.
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