Italian iced espresso cake

Ingredients

Directions

1. 1

   Beat the egg whites until stiff, adding 150 g icing sugar. Add almonds and fold in. Divide dough into 3 portions. Roll out each portion in the size of a springform pan (24 cm Ø) between 2 layers of cling film and bake on a baking tray lined with baking paper in a preheated oven (electric range: 150 °C/ gas: level 1) for 10-15 minutes. Remove from the baking tray, remove baking paper and allow to cool well on cake racks. Whisk the butter with the whisks of the hand mixer until white-creamy.

2. 2

   Add the remaining icing sugar and stir in. Separate the eggs. Add egg yolks one after the other to the fat mass and stir in. Beat egg whites until stiff and fold in by the spoonful. Mix espresso and brandy. Place one of the almond bottoms on a flat plate and sprinkle with approx. 1/3 of the espresso-wine brandy mixture. Add 1/3 of the buttercream and smooth it down. Grate the chocolate and sprinkle half on the cream. Place the second cake base on top, sprinkle it, spread with cream and sprinkle with the rest of the chocolate. Place the third cake layer on top, soak with the rest of the espresso and brandy mixture and spread with the rest of the cream. Cover the cake and let it stand in the freezer for 2-3 hours.

3. 3

   Place one of the almond bottoms on a flat plate and sprinkle with approx. 1/3 of the espresso-wine brandy mixture. Add 1/3 of the buttercream and smooth it down. Grate the chocolate and sprinkle half on the cream. Place the second cake base on top, sprinkle it, spread with cream and sprinkle with the rest of the chocolate. Place the third cake layer on top, soak with the rest of the espresso and brandy mixture and spread with the rest of the cream. Cover the cake and let it stand in the freezer for 2-3 hours. Finely slice the chocolate coating with a peeler and sprinkle the cake with it shortly before serving. Results in approx. 12 pieces