How to make Easter Cake: Butter Cookie and Coffee Cream?
This recipe takes 105 minutes for 6 servings, medium difficulty.
A pretty Easter dessert decorated with sliced almonds.
60 min
Prep time
45 min
Cook time
6
Servings
Medium
Difficulty
1h45
Total time
Dessert
Meal type
What ingredients for Easter Cake: Butter Cookie and Coffee Cream?
How to prepare Easter Cake: Butter Cookie and Coffee Cream?
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1
For the biscuit: Preheat the oven to 140°C (thermostat
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2
4).
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3
Beat the egg yolks with the sugar.
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4
Add the flour and cornstarch.
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5
Whip the egg whites until stiff and fold them into the previous mixture then bake for 45 minutes.
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6
Remove the biscuit from the oven and let it cool.
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7
unmold it, then cut it in half and fill it with apricot jam.
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8
For the butter cream: Using an electric mixer, combine the butter, icing sugar, and egg yolks.
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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.
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10
If the mixture is too liquid it will not hold on the cake.
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11
Cover the cake immediately with butter cream on top and sides.
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12
Decorate the sides of the cake with sliced almonds.
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Frequently asked questions
Preparation takes 60 minutes and cooking takes 45 minutes, for a total of 105 minutes.
This recipe serves 6 people. You can adjust the quantities directly on the page.
This recipe is medium difficulty. It is suitable for cooks with some basic skills.
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