INGREDIENTS

7 eggs
120g caster sugar
1 tbsp ovalett
1 tbsp coffee granules
1 tbsp hot water
100g top flour
1 tsp baking powder
60g ground peanut powder
80ml melted butter
1 tbsp coffee emulco

PREPARATION
1) Whisk all ingredients, except melted butter and coffee emulco, till thick.
2) Add in coffee emulco and fold in melted butter, mix well.
3) Pour mixture into 3 to 4 lined 9x9x1” trays. Bake at 200°C for 10 mins.
4) Once cooled, spread cream and decorate with chopped peanuts.

Filling : 200ml non-dairy whipping cream – whipped till thick and add in 1 tbsp coffee emulco.

Decoration: Chopped peanuts and chocolate rice – mix these together.

Recipe prepared with Ariston Oven FI7 891 SP IX A AUS.