Almond cake with coffee cream

135 g bitter chocolate glaze

4 protein

280 g powdered sugar

250 g ground almonds

4 tablespoons strong coffee
what kind of coffee to choose? we'll show

60 g soft butter

20 g starch

To grate the glaze. Very well beat the whites, SIPA 200 g of icing sugar. Mix in the almonds, starch, 2 tablespoons of coffee and 75 g icing. Line two baking trays with paper for baking. Put the almond mixture into a pastry bag with a large nozzle having a round hole. Put on baking sheets 60 slides. Bake in the oven for 25 minutes at a temperature of 150C. Remove and cool on cooking grate.

Melt the glaze in a hot water bath and cool down. Beat the butter until foam, mixed with 80 g of powdered sugar and 2 tablespoons coffee. Then mix in the icing.

Grease 2 small cakes with coffee cream and combine them. Put the remaining cream in a piping bag with a nozzle having a thin circular hole and decorate with cream cakes.