Cakes for tea

Description

Delicate orange bisquitte with coffee cream. For the sweet tooth.

Ingredients

Orange

1 piece
Sugar

1.5 cup
Chicken egg

5 piece
Flour

1.5 cup
Leavening agent

1 pack
Milk

0.5 l
Instant coffee

2 Tbsp
Walnuts

1 handful

Cooking

Beat eggs with sugar, add scrolled through a meat grinder orange (with peel, without seeds). A bit of zest you need to leave.

Added to the batter the flour and baking powder. The dough place in a greased rectangular shape. Bake cake in preheated oven until Browning and "dry matches" (zubachistca).

Ready sponge cake cut into 4 parts: up and down, let cool.

Brew the coffee cream. Honestly, its my boys until he had cooled down, almost half-persuaded :-) In a saucepan, pour the milk, put 2 eggs, half a Cup of sugar, 2 tbsp flour, 2 tbsp instant coffee. Whisk constantly and cook low heat until thick.

The cream is completely cooled.

Grease the cooled halves of sponge cake with cream, sprinkle them with grated orange zest, cover with a biscuit on top and again cream lubricates.

Cut sponge cake into pieces. On top of the cream sprinkle each a little orange zest, decorate with nuts. If you manage to save the cakes from the encroachments, after a night in the fridge they will magically tender and juicy.

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