3 packages of suspirinhos
250 g of butter
6 eggs
10 tablespoons (of soup) of sugar
1 tablespoon (of soup) of very strong coffee
1/2 cup of chestnuts
1/2 cup of chopped nuts
3 packages of suspirinhos
250 g of butter
6 eggs
10 tablespoons (of soup) of sugar
1 tablespoon (of soup) of very strong coffee
1/2 cup of chestnuts
1/2 cup of chopped nuts
Beat the butter with the sugar and eggs
Finally, add the coffee, chestnuts, and nuts
Assemble in a removable bottom pan as follows:
Layer 1: whipped cream (half kg of heavy cream)
Layer 2: shredded suspirinho
Layer 3: cream (continue placing layers in this order, with the last one being cream)
Refrigerate and remove half an hour before serving
Serving suggestion: serve cold with the following cream
3 tablespoons (of soup) of sugar
3 tablespoons (of soup) of cocoa powder
1 tablespoon (of soup) of butter
1 cup of milk
Heat over low heat
If too thin, thicken with a little cornstarch
Bake in the evening.
