Ingredients
1 cup Strong Coffee
5 Egg Yolks
200 grams Sugar
250 grams Softened Margarine
250 grams Marie Biscuit
10 grams Ground Biscuit For Garnish
5 grams Grated Chocolate
Method
Sources
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Rotating stand for smooth cake frosting and decorating
Adjustable stand — hold cookbook or tablet at eye level while cooking
Wire leveler for perfectly flat cake layers
Italian wafer cookie iron — pizzelle, krumkake, gaufrettes
The original Bundt pan — iconic shape, even heat distribution
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Rotating stand for smooth cake frosting and decorating
Adjustable stand — hold cookbook or tablet at eye level while cooking
Wire leveler for perfectly flat cake layers
Italian wafer cookie iron — pizzelle, krumkake, gaufrettes
The original Bundt pan — iconic shape, even heat distribution
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Make strong coffee and let cool completely. In an electric mixer on medium speed, beat egg yolks, sugar and margarine until creamy. Quickly dip biscuits, one by one, in coffee. Layer 7 biscuits on a plate, in the shape of a flower. Spread with a layer of the creamed mixture and top with another layer of biscuits dipped in coffee. Repeat with remaining biscuits. Spread the cake with remaining cream and garnish with ground biscuits and grated chocolate. Place the cake in the fridge for about 2 hours before serving. Store the cake in the fridge.