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– 12cl of water
– 70g of sugar
-1 tsp of coffee extract
Steps for the syrup:
Start with the syrup.
Boil the water and sugar. Remove from the heat, add the coffee extract and let cool.
For the biscuit:
Preheat the oven to 180°C.
Sift the flour, cornstarch and baking powder. Whip the egg whites until stiff with a mixer.
Meanwhile, whisk the egg yolks with a third of the caster sugar, when the whites are slightly whipped, pour the rest of the sugar over them little by little to obtain a firm consistency.
And continue to whisk the yolks and sugar in parallel so that they whiten. Gently fold the egg whites into the yolks
Mix gently with a spatula then add the sifted flour, mix slowly with the spatula to mix all the ingredients well.
Distribute the dough in your mold and bake for 20 minutes.
When the biscuit is cooked, let it cool on a rack.
For the buttercream:
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