Mikado cake

Rich coffee and hazelnut cake that won't leave you indifferent.

Ingredients

Batter

  • 10 egg yolks
  • 200 g of sugar
  • 280 g of ground hazelnuts
  • 10 egg whites
  • 2 tablespoons of breadcrumbs
  • A pinch of clove and cinnamon

Cream

  • 240 g of caster sugar
  • 3 egg yolks
  • 6 large spoons of brewed Anamaria Minas coffee
  • 250 g of butter

Preparation

1. Mix the egg yolks and sugar. Add the ground hazelnut, whipped egg whites and breadcrumbs. In the end, add cinnamon and a pinch of clove powder.

2. Pour the mixture into a tin and bake the sponge. Let it cool.

3. Mix the sugar and egg yolks well. Then add coffee, and finally, beaten butter.

4. Cut the cooled sponge horizontally in half and fill with cream.

5. Coat the cake with the rest of the cream and decorate with melted chocolate.

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