Boccaccio
A community recipe by mara2Not tested or verified by Nigella.com
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Stir the egg yolks and the icing sugar until it's nice and foamy. Then add all the other ingredients, but first stir the flour and baking powder. Add the egg whites gently stirring, so that the foam doesn't break too much. Bake. Stir the ingredients for the cream without the coffee. Add the coffee bit by bit and stir well. Spread the cream on the cooled cake and spread ground or chopped nuts on the top.
Stir the egg yolks and the confectioners' sugar until it's nice and foamy. Then add all the other ingredients, but first stir the flour and baking powder. Add the egg whites gently stirring, so that the foam doesn't break too much. Bake. Stir the ingredients for the cream without the coffee. Add the coffee bit by bit and stir well. Spread the cream on the cooled cake and spread ground or chopped nuts on the top.
Introduction
Another favourite cake of my family, full of nuts!
Another favourite cake of my family, full of nuts!
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Ingredients
Serves: 0
Metric
Cups
For the Boccaccio
- 5 egg yolks
- 10 tablespoons icing sugar
- 150 grams ground nuts
- 5 tablespoons water (hot)
- 5 tablespoons flour
- 10 grams baking powder
- 5 egg whites (been hard)
For the Cream
- 200 grams butter
- 200 grams icing sugar
- 1 vanilla
- 1 egg yolk
- 100 millilitres coffee
For the Boccaccio
- 5 egg yolks
- 10 tablespoons confectioners' sugar
- 5⅓ ounces ground nuts
- 5 tablespoons water (hot)
- 5 tablespoons flour
- ⅓ ounce baking powder
- 5 egg whites (been hard)
For the Cream
- 7 ounces butter
- 7 ounces confectioners' sugar
- 1 vanilla
- 1 egg yolk
- 4 fluid ounces coffee
Method
Boccaccio is a community recipe submitted by mara2 and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
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