12 egg yolks
2 cups of all-purpose flour
1 cup of strong coffee
1/2 cup of cherry liqueur
1/2 pound of fresh butter
1/2 pound of cookie crumbs
250g of almonds
12 egg yolks
2 cups of all-purpose flour
1 cup of strong coffee
1/2 cup of cherry liqueur
1/2 pound of fresh butter
1/2 pound of cookie crumbs
250g of almonds
Beat the butter by hand until it's light and fluffy
Add sifted flour and beat well
Add eggs one at a time, beating well after each addition
Gradually add coffee and liqueur, mixing until combined
In a refractory form, place a layer of slightly moistened cookie crumbs in coffee or liqueur, as desired
The liquid used to soak the cookies should be greater than the amount specified in the recipe, as the dough requires one cup of coffee and the entire cherry liqueur
Place a layer of dough on top of the cookies, alternating layers until finished with a cookie, ending with a cookie
Spare any leftover dough in the refrigerator, ready to cover the cake after it's been removed from its mold
Dust with sliced and lightly toasted almonds.
