Almond cake
Mocha waffles
- 100 GRAM BUTTER, soft
- 2 TBSP SELF RAISING FLOUR
- 100 GRAM SUGAR
- 1 TBSP VANILLA SUGAR
- 4 EGGS, split
- 200 GRAM ALMOND PASTE, crumbled finely
- 1/2 CUP OF CREAM
Whip the egg whites until fluffy; slowly add 50 gram sugar, keep beating. Add the almond paste and the flour. Put the batter in a greased baking pan and bake the cake half an hour in the oven at 180 degrees Celsius. Beat the egg yolks with the remaining sugar and the vanilla sugar. Add the cream and heat the mixture whilst stirring until it is almost boiling. Switch off the heat and add the butter; stir until it has dissolved. Pour this over the cake and allow the cake to cool down completely before serving.
Mix, for the mocha sauce, 75 gram sugar with 1/2 cup espresso and the cream and bring this to the boil. Simmer for 5 minutes. Put the sauce aside. Mix the flour with the egg yolks, the milk, the remaining coffee and the remaining sugar. Beat the egg whites and add this to the batter. Stir carefully. Put three tablespoons of batter in a waffle maker and bake until brown. Serve with the sauce.
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