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Breezy Cake Recipe
Flavors of Tunisia
Total time: more than 2 hours
Preparation time: 15 minutes
Refrigeration time: 2 hours
Difficulty: Easy
Ingredients
For 6 servings
- 500 ml (2 cups) strong coffee with 2 Tbsp. instant coffee added
- a package of butter cookies
- 150 g (5 oz.) finely ground toasted almonds
- 150 g (5 oz.) finely ground toasted hazelnuts
- 150 g (5 oz.) finely ground toasted unsalted pistachios
Whipped cream
- a small container of heavy cream (35%)
- granulated sugar
- 1 packet of vanilla sugar
Method
- Prepare the strong coffee, adding the instant coffee, and let cool.
- Prepare the whipped cream, adding the sugar and vanilla sugar.
Assembling the cake
- Dip one layer of the cookies into the coffee (be sure they are neither dry nor too soggy).
- Cover with a first layer of whipped cream.
- Sprinkle on a layer of nuts (in order: almonds, hazelnuts, almonds, pistachios).
- Repeat the layering 3 or 4 times until the ingredients are used up.
- Cover with plastic wrap and refrigerate for 2-3 hours before serving.
More recipe ideas
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A recipe in special collaboration with Neyla Chehimi
©Copyright MSCOMM 1996 – 2024. Michèle Serre, Éditeur
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