Easter Cake: Butter Cookie and Coffee Cream

Instructions

1. 1

   For the biscuit: Preheat the oven to 140°C (thermostat

2. 2

   4).

3. 3

   Beat the egg yolks with the sugar.

4. 4

   Add the flour and cornstarch.

5. 5

   Whip the egg whites until stiff and fold them into the previous mixture then bake for 45 minutes.

6. 6

   Remove the biscuit from the oven and let it cool.

7. 7

   unmold it, then cut it in half and fill it with apricot jam.

8. 8

   For the butter cream: Using an electric mixer, combine the butter, icing sugar, and egg yolks.

9. 9

   Gradually add the coffee while continuing to mix. The texture should be firm, so if the mixture becomes too liquid do not add more coffee and whisk vigorously.

10. 10

    If the mixture is too liquid it will not hold on the cake.

11. 11

    Cover the cake immediately with butter cream on top and sides.

12. 12

    Decorate the sides of the cake with sliced almonds.