Rub the Risolì into the flour, the sugar, the vanilla and the raising agent to form a damp crumble. Now slowly add the yolks and water and knead to a firm dough. Leave to rest in the refrigerator.

Whisk the soft Risolì with the sugar and the almond and hazelnut flour. Then add the eggs and finally the wheat flour, rice starch and cocoa.

Make a syrup with the water, coffee, sugar and glucose syrup. Once this boils, thicken with the corn starch. Remove from the heat and mix in the Risolì and then the rehydrated gelatine.

Line the cake tins with the shortcrust pastry and pour the cocoa frangipane into the mould until half full, leaving space for the glaze. Bake in the oven at 185°C for 25 minutes and then leave to cool. Once cooled, pour the coffee glaze over the frangipane. Decorate with coffee beans, gold leaf and dark chocolate decoration.

PORTIONS:
5 18 cm cakes

BAKING
185° for 25 minutes

STORAGE
3 day at +4°C

STORAGE AT -18°C
1 month