Tegral Sponge Egg Free 1000
Water 500
Almond Powder 150
Oil 60
Sponge total 1710
Coffee Syrup
Water 1000
Sugar 400
Coffee Powder 80
Coffee Syrup total 1480
Tegral Sponge Egg Free 500
Fresh Cream 350
Ganache total 850

Working Method

Method for Sponge

1 Add the Sponge mix in water.
2 Mix with a whisk at speed 1 for 1 minute.
3 And at speed 3 for 3 minutes.
4 Add oil and mix at speed 2 for 1 minute.
5 Bake at 200°C for 5 minutes.

Method for Coffee Syrup

1 Boil sugar and water and add Nescafe in it.

Method for Ganache

1 Heat up fresh cream and pour it into Carat Coverlux Dark.

Method for Butter Cream

1 Boil sugar and water pour in to whipped egg yolk then continue mixing. Add fresh soft butter and continue whipping.


1 Make 4 thin sheets of sponge.
2 Take a sheet of sponge soak it with coffee syrup and spread butter cream evenly over it and top it with ganache.
3 Repeat these procedure for the remaining sheets and keep them one above the other.
4 Keep these in deep freeze at least for 4 hours before cutting in your desired shape.

About this Recipe

Complexity level: