Servings:
8
Prep time:
20
Cooking time:
30
INGREDIENTS
- - 2 eggs
- - 120 g of brown sugar
- - 70 g flour
- - 50 g of cornstarch
- - 40 g almond flour
- - 1 tablespoon instant coffee
- - 1 tablespoon grated lemon zest
- - 5 g of licorice
- - ½ teaspoon baking powder
- - 450 ml of milk
- - butter
- - pistachios
INSTRUCTIONS
- Gather in a saucepan 70 g of sugar, liquorice and 200 ml of water. A medium-low heat, continue stirring the mixture until it is reduced by half. Add the instant coffee to the hot syrup, let it dissolve.
- Dissolve the cornstarch in a little milk and obtain a thick cream, add the remaining milk and transfer all of the syrup in a saucepan. Bring to a boil over low heat, stirring constantly alternating and whips with a spoon. Once having a thick cream, pour into a square mold 15 x 15 cm (possibly lined with parchment paper) and keep it in the refrigerator for 2 hours
- Whisk the eggs with the remaining sugar helping with electric whisk until the volume of the mixture is tripled in volume. At this point with a spoon built-in the flour and baking powder sifted together, the ground almonds and lemon zest
- 4 Roll out the dough into a mold, greased and floured, as much as possible similar to that used for the cream and bake at 180 ° C for 15-20 minutes
- Let cool the cooked base. So with a square mold of 5 x 5 cm crop 8 squared cakes, arranging them in saucers or tray
- Obtain from the cream which has become pudding 8 squares with the same mold and place on top of the fbase. Possibly complemented the dessert with a sprinkling of chopped pistachios
