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35minutes
Add instant coffee to fresh cream and mix.
Crack the eggs into a bowl and mix with a whisk.
Add cane sugar and mix.
Add 1 and mix.
Sift in the flour and baking powder and mix.
Switch to a rubber spatula and mix.
Place in a piping bag.
Pipe 2 into a muffin tin lined with glassine paper.
Top with almond slices.
Place in an oven preheated to 180 degrees and bake for 20 minutes.
3をマフィン型から外して完成。
-Uses a muffin tin with a diameter of 6.5cm and a height of 3.2cm.
・Amount for 6 pieces.
-Egg weight is 60g without shell.
・Cane sugar can be replaced with granulated sugar.
・You can substitute fresh cream with vegetable-based whipped cream.
・Preheat the oven to 180 degrees.
・Keep the fresh cream warm.
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