2 tablespoons vanilla sugar
1/2 teaspoon baking powder
2 teaspoons instant coffee
1/2 envelope gelatin powder
chocolate mocha beans
springform Ø 22-24 cm
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© Janneke's Recipe pages - recipes cookies, pie and pastry making
How to prepare:
Preheat the oven to 175°C/350°F (fan oven 160°C/310°F).
Beat butter, sugar, egg and vanilla sugar creamy and add sifted flour and baking powder. Stir to a dough and spoon it in a greased springform pan.
Bake the pie 20 minutes and place on a wire rack to cool.
Beat the cream with the icing sugar to peaks. Fill a piping bag with half of the cream.
Stir the dissolved gelatin and the instant coffee into the other half. Brush a part on the bottom layer and place the second one. Spread the sides with the mocha and roll it immediately through the sliced almonds. Cover the upper part with the rest of the mocha.
Make the garnish topping with the whipping cream from the piping bag and divide the mocha beans. Serve the pie well cooled.
First published: April 12, 2003, Netherlands
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