1/3 cup of sugar
1 egg
2 yolks
1/3 cup of wheat flour
3 teaspoons
2/3 cup of sugar
Confectioner's sugar to dust
To make the coffee cream: dissolve 1 teaspoon of flavorless gelatin in cold water and heat to dissolve
Add 1/4 cup of strong coffee and mix
Whip 3 tablespoons of heavy cream until stiff peaks form, then fold into the coffee cream
Dust with confectioner's sugar and refrigerate
1/3 cup of sugar
1 egg
2 yolks
1/3 cup of wheat flour
3 teaspoons
2/3 cup of sugar
Confectioner's sugar to dust
To make the coffee cream: dissolve 1 teaspoon of flavorless gelatin in cold water and heat to dissolve
Add 1/4 cup of strong coffee and mix
Whip 3 tablespoons of heavy cream until stiff peaks form, then fold into the coffee cream
Dust with confectioner's sugar and refrigerate
Bat the eggs, sugar, and yolks until they froth
Add the flour and mix delicately. Reserve
Beat the egg whites until stiff peaks form
Grease two large baking sheets with butter and dust with wheat flour
Draw a 15 cm x 40 cm rectangle on each sheet
With a piping bag, make three strips of meringue within that rectangle, leaving space between them
Fill that space with the reserved mixture
Dust with confectioner's sugar
Bake in a slow oven (150°C) preheated with the oven door slightly open for about 30 minutes
Let it cool a bit and demold with the aid of a spatula
To make the cream: dissolve 1 teaspoon of flavorless gelatin in cold water and heat to dissolve
Add strong coffee and confectioner's sugar and mix
Whip heavy cream until stiff peaks form, then fold into the coffee cream mixture
Spread over one of the rectangles the coffee cream, and cover with the other rectangle
Dust with a little confectioner's sugar
Refrigerate
