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Beat the eggs and the sugar over a pan with hot water until you get a thick consistency, without it sticking to the spoon. Remove from the heat, add the flour and the sieved corn starch then the melted butter.
Pour this preparation into a cake tin approximate diameter 23 cm and cover with greaseproof paper. Cook in a preheated oven at 200⁰C for 20 minutes, before placing on a rack to cool down.
Beat the yolks and the sugar until you get a fluffy mousse. While continuing to stir, lightly reheat the pan and add the flour. Heat the milky coffee and add it to the mix. Stir over heat until it thickens. Take off the heat and leave to cool down, then slowly add the melted butter, little by little.
Cut the cake into small individual portions, either round or square, or whole piece for 4 – 6 portions. Then slice each one/ the whole piece, to the same thickness, then drench in a flavoured syrup made of 250 g (9oz) sugar and fresh coffee. Add rum according to taste and leave the syrup to cool down. Then add a layer of the coffee butter cream and continue to layer in this way until you have the height you would like. Cover the top and sides with the coffee butter cream and while sticky cover the sides with chopped toasted almonds. Decorate with grated chocolate and a drizzle of cream.