Coffee Sans Rival
Ingredients
- 1 cup egg whites
- 1 cup sugar
- 1 tablespoon instant coffee powder
- cup ¾ finely chopped cashew nuts
- teaspoon ½ vanilla extract
- 1 cup sugar
- 1 tablespoon instant coffee powder
- 1/3 cup water
- 6 pieces egg yolks
- 1 cup butter
- cup ½ whipping cream
- cashew nuts
Instructions
- Preheat oven to 350°F/177°C. Place a silpat/silicone baking mat on 2 baking sheets. Then grease a 8-inch square cake mold.
- Prepare meringue wafers: In a bowl, beat egg whites until soft peaks form. Add sugar gradually while beating continuously until stiff. Fold in cocoa, nuts and vanilla.
- Spread evenly and thinly on the prepared pans.
- Bake until light brown.
- Loosen from the pan and slide off with a spatula while hot. Cool.
- In a saucepan, combine sugar, coffee and water. Cook until thread-like.
- Beat egg yolks until thick. Slowly pour in the hot syrup while beating continuously until thick and cool.
- In a separate bowl, cream the butter until soft. Beat in the cream.
- Add the egg yolk mixture and beat until smooth. Chill if too soft to spread.
- To assemble: Layer the meringue wafers with the buttercream.
- Frost all over with more buttercream.
- Pipe out decorative borders then sprinkle with more nuts. Chill before serving.
Notes
Yield: 8-10 servings
