Line a baking sheet with paper beard. Heat oven to 240 degrees. Whisk the egg yolks with 50 g sugar until frothy. beat the whites with the remaining sugar and mix. Sift over the flour with the starch and incorporate it bottom up along with almond.
Extend this mass of sponge cake forming a layer of 30 x 45 cm on paper beard and Cook 5 minutes to half-height. Tip the cake onto a cloth and remove paper. Cut the cake into three strips along.
Prepare a pudding with milk, powders. sugar and coffee. Leave to cool. Mix the butter with the powdered sugar. Add the pudding. spread with this cream 2 strips of sponge cake and put the 3 one over the other.
Cover the cake with cream and spread over the crispy. Form rosettes of cream with sleeve pastry bag and decorate each one with a grain of chocolate mocha.
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