A decadent Polish coffee cake recipe or Tort Migdalowy, with almonds and a sweet and luscious coffee caramel buttercream filling.
Ingredients
- Base:
- 75 g/ 2.6 oz/ ⅔ cup ground almonds
- 220 g/ 7.7 oz/ 1 cup minus 1 ½ tablespoon unsalted butter at room temperature
- 200 g/ 7 oz/ 1 cup sugar
- 4 eggs
- 150 g/ 5.3 oz/ 1 ¼ cups flour
- 1 teaspoon baking powder
- Topping:
- 100 g/ 3.5 oz/ about 1 cup slivered almonds
- Filling:
- 4 ½ tablespoons ground coffee
- 75 ml/ 2.5 fl.oz/ ⅓ cup water
- 150 g/ 5.3 oz/ ¾ cup sugar
- 6 tablespoons water
- 3 egg yolks
- 220 g/ 7.7 oz/ 1 cup minus 1 ½ tablespoon unsalted butter at room temperature
- 3-4 tablespoons of regular brewed coffee
- Optional:
- 100 ml/ 3.4 fl.oz/ scant ½ cup heavy/double cream
- 1 tablespoon icing sugar
- 1 teaspoon unsweetened cocoa powder
- chocolate sprinkles as needed
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