CookEat Recipe
Biscuits au Café
Six cut coffee sponge-cake biscuits dusted with powdered sugar.
Method
Steps
Step 1
Separate four eggs.
Step 2
Reserve three yolks and all four whites, then add one additional whole egg as directed below.
Step 3
Beat 57 g sugar with one whole egg and three yolks over barely simmering water for about ten minutes, until thick.
Step 4
Beat the same four whites in a clean food-safe bowl to a stiff froth and gently fold into the warm mixture one minute.
Step 5
Add 43 g sifted wheat flour and mix one minute, then 28 g melted butter, half teaspoon vanilla essence and two tablespoons strong brewed coffee.
Step 6
Transfer to a lightly buttered, shallow rectangular pastry pan.
Step 7
Bake at 170°C for about 20 minutes, until set and the centre reaches 74°C.
Step 8
Cut into six equal pieces, dust with a little additional icing sugar and serve on a clean folded napkin.
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