Small delicious coffee cakes to accompany with a cappuccino at the close of lunch or dinner. I love this dessert, it's delicious and the coffee gives it a sensational touch.
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Ingredients8 portions
Preparation
Prepare a 26 cm diameter plate, buttered and floured Place the flour in a processor together with the salt, sugar and almonds, process and add the cold butter and cut it into cubes.
Then add the egg and finally the amaretto liqueur, process until a homogeneous dough bun forms.
Remove from the processor, bring to cold for 2 hours.
Stretch the dough to the desired size of the mold with a rolling pin, bake until it turns a tan color about 10 minutes at 180 ° C.
Bring the cream, cinnamon, sugar, zest, and coffee to a small pot in a small saucepan. Once the boil is broken, remove it and cover with a PVC film. At room temperature, add the hydrated and dissolved gelatin and the chips. of chocolate.
Dump the filling on the dough and bring to cold for 2 hours covered. Remove, cut in portions and serve with ice cream and coffee syrup.
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