 |
| Cake: Egg yolk 5 pcs, organic cane sugar 30g, grapeseed oil 40g, milk 50g, instant coffee 1-1/2tbsp, cake flour 70g, rice flour 30g. Egg white 5 pcs, lemon juice 1tps, organic cane sugar 60g. Filling: Whipping cream 300g, kahlua 1tps, organic cane sugar 25g, organic caramel walnut. 335F 12 min. This cake is for grandma Maurein, I'm grateful that she taught me how to make almond butter crunch during the Christmas holiday. |