Espresso slices with oatmeal crumbles

Name: Espresso slices with oatmeal crumbles
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 42
Ingredients: 1 Organic Orange; 400 g Flour; 150 g crunchy oats; 400 g Sugar; 2 TEASPOONS ground pimento; 2 TEASPOONS ground cinnamon; 250 g Butter; 100 g Dark chocolate; 180 ml Espresso; 4 Eggs (size M); 1 pinch Salt; 125 g Almond paste; 2 knife tip ground cloves; 200 g Buckwheat flour; 100 g Icing sugar; 2 TABLESPOONS coffee liqueur

AUTHOR
Jennie Fields

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 42

1 Organic Orange
400 g Flour
150 g crunchy oats
400 g Sugar
2 TEASPOONS ground pimento
2 TEASPOONS ground cinnamon
250 g Butter
100 g Dark chocolate
180 ml Espresso
4 Eggs (size M)
1 pinch Salt
125 g Almond paste
2 knife tip ground cloves
200 g Buckwheat flour
100 g Icing sugar
2 TABLESPOONS coffee liqueur

Directions

1
Wash the orange, rub dry, rub half of the peel. Put flour, oat flakes, 250 g sugar, allspice, cinnamon, orange peel and butter in flakes into a mixing bowl and knead into crumbles using the dough hooks of the hand mixer.
2
Press half of the crumbles onto a greased fat pan of the oven (31 x 39 cm) as a base.
3
Roughly chop the chocolate and dissolve in 120 ml hot espresso. Separate the eggs. Beat the egg whites and salt with the whisk of the hand mixer until stiff, slowly adding 150 g sugar. Mix egg yolks, almond paste and cloves.
4
Stir in the chocolate espresso mixture. Carefully stir in the beaten egg white and buckwheat flour alternately. Smooth the mixture on the crumble base and spread the remaining crumbles on top. In the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see
5
manufacturer) bake for approx. 25 minutes, take out and let cool on a cake rack.
6
Bring 60 ml espresso, icing sugar and coffee liqueur to the boil in a small pot. Let it boil down at medium heat to a syrup. Use a spoon to spread the syrup over the cake and cut it into pieces (approx. 5 x 5.5 cm).