Fragilité cake

Ingredients for Fragilité cake

Instructions for Fragilité cake

To prepare the Fragilité cake recipe, please follow these instructions:

Cut the nuts well with a knife or on the blender, but make sure they do not make flour.
Make a form of 20 x 40 cm baking paper with 3 cm edge. The edge must be double and fastened with paper clips or pins.
Brush the mold with grease and sprinkle with flour.
Whip the whites stiff. Whip half of the sifted sugarcane in and stir the rest together with chopped nuts and baking soda.
Distribute the dough into the mold. Bake in second place in preheated oven at 150 ° C for approx. 40 min. Until the cake is dry and crispy.
Let the cake cool before turning it and pulling the paper off if the paper is jammed, gently soaking up with a little water.

To the cream, stir the egg yolks with icing sugar and stir the flour.
Warm the cream to the boiling point together with the instant coffee (replace with 3 tablespoons of good cocoa powder if you are not for moccasm!) And stir in the egg yolk.
Pour back into the pan and warm to boiling point with stirring.
Let the cream cool. Stir occasionally so that no skin is formed.
Stir the butter smoothly and stir the cream gradually.
Butter and cream must have the same temperature when mixed, otherwise the cream separates.

Cut the casserole over, use a french bread knife so you cut through and avoid crumbling.
Distribute the cream on one bottom and put the other over. Push the cake lightly.
Put the cake one hour in the freezer, making it hard and easy to cut.
Cut into 16 squares and sprinkle with sifted sugar.