Hazelnut Coffee Cream Biscuits

For the hazelnut coffee cream cakes, whisk the egg yolks and more than half of the powdered sugar until foamy. Beat the egg whites with a pinch of salt and the rest of the powdered sugar until stiff.

Mix together the flour, hazelnuts and baking powder. Gradually stir in the flour and nut mixture, coffee and coffee liqueur and gently fold in the beaten egg whites.

Pour into a baking pan lined with baking paper (33 x 18 cm) and bake at 160 degrees in a preheated oven for about 35 to 40 minutes. It is best to put the sponge away overnight and only cut in half crosswise with a long serrated knife the next day.

For the cream, whip the whipped cream with the Nescafé Frappé drink powder and refrigerate. Soak the gelatine in cold water. Whisk Qimiq until smooth, stir in sugar and coffee yogurt.

Squeeze the soaked gelatine well and warm it up with the coffee liqueur. Then mix into the Qimiq mixture. Finally, fold in the whipped cream. Chill the cream if necessary so that it becomes firmer and spreadable.

Spread half of the cream on one sponge cake layer, place the second sponge cake layer on top and pour the remaining cream on top and smooth it out.

Place in the refrigerator for at least 4 hours or overnight. Finally, decorate as desired with whipped cream, chocolate sprinkles or brittle…. Decorate.

Preparation Tip:

You can also make the hazelnut coffee cream slices with regular yogurt in a pinch, if you can't find coffee yogurt.

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