(Cakes - Makes 8)
Ingredients
Pastry
150 g / 5 oz flour (approx. 250 ml)
3 tbsp icing sugar
100 g / 4 oz cold butter, coarsely cut
1 egg yolk
Cappuccino icing
50 g / 2 oz icing sugar (approx. 100 ml)
1 tbsp warm cappuccino (made from instant cappuccino)
Cappuccino filling
200 ml whipping cream
1 tbsp instant cappuccino powder
2 tbsp icing sugar
Decoration
8 chocolate coffee beans
Baking time: Approx. 6 min. at 200°C / 400°F / Gas Mark 6.
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Instructions
Pastry: Combine flour and icing sugar. Cut the cold butter into small pieces, and crumble into the flour and icing sugar. Add the egg yolk and quickly bind the pastry. Cover, and allow to rest in the refrigerator for approx. 1 hour. Roll out the pastry thinly on a floured work surface. Cut out 16 pastry bases using a round cutter (approx. 7 cm / 2 3/4 inch diam.). Place them on baking paper and bake in the top of the oven until a light golden colour. Put on a cooling rack.
Cappuccino icing: Mix icing sugar with hot cappuccino to a smooth icing. Smear onto the pastry bases. Decorate with 1 chocolate coffee bean on each. Leave to set.
Cappuccino filling: Beat whipping cream, cappuccino powder and icing sugar to whipping cream.
To serve: Place the cappuccino filling onto 8 pastry bases, and put the 8 bases with icing on top. Serve immediately.
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