Café and Whipped Cream Cake

Name: Café and Whipped Cream Cake
Ingredients: 6 to 8 small whipped cream dollops, crumbled; 250g unsalted butter; 6 egg yolks; 10 tablespoons (of soup) strong coffee powder; 1 cup of chopped hazelnuts; Half a kilogram of whipped cream; 2 tablespoons (of soup) strong coffee; Cream de Chocolate: 3 tablespoons (of soup) all-purpose flour, 3 tablespoons (of soup) melted chocolate, 1 tablespoon unsalted butter, and 1 cup milk

1
6 to 8 small whipped cream dollops, crumbled
2
250g unsalted butter
3
6 egg yolks
4
10 tablespoons (of soup) strong coffee powder
5
1 cup of chopped hazelnuts
6
Half a kilogram of whipped cream
7
2 tablespoons (of soup) strong coffee
8
Cream de Chocolate: 3 tablespoons (of soup) all-purpose flour, 3 tablespoons (of soup) melted chocolate, 1 tablespoon unsalted butter, and 1 cup milk

Ingredients

1
6 to 8 small whipped cream dollops, crumbled
2
250g unsalted butter
3
6 egg yolks
4
10 tablespoons (of soup) strong coffee powder
5
1 cup of chopped hazelnuts
6
Half a kilogram of whipped cream
7
2 tablespoons (of soup) strong coffee
8
Cream de Chocolate: 3 tablespoons (of soup) all-purpose flour, 3 tablespoons (of soup) melted chocolate, 1 tablespoon unsalted butter, and 1 cup milk

Directions

1
Mix the butter with the eggs yolks
2
Add the coffee (if using instant coffee, make it very strong) and chopped hazelnuts
3
Arrange in a rectangular or opening mold, in the following manner: place a layer of crumbled whipped cream
4
Cover with the coffee cream and top with whipped cream
5
Place in the freezer and remove before serving
6
Acompanied by this cold chocolate cream: Melt all the ingredients above to boiling point
7
If too thin, add a little cornstarch
8
Make the cake crust and cream also
9
Serve the cream over each piece.