Knead the butter. sugar, the egg, water, hazelnuts and the sifted flour. Leave the dough wrapped in aluminum foil 2 hours in the refrigerator. Heat oven to 200 degrees.
The dough and line the bottom and sides of a removable cast with her. Put the chickpeas on the bottom and Cook 15 average height of the oven minutes. Remove chickpeas and cool background.
Beat cafe with hot water. Soften gelatin in cold water, drain well and dissolve in coffee. Beat the egg yolks with the sugar and vanilla powder until creamy and add the cold coffee and cognac.
Mount the egg whites and cream. Add the egg whites to snow and two third par tes of the cream to the mass of coffee. Fill the bottom of the cake with coffee cream and garnish with the rest of the cream, pistachios and sugar eggs
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