Preparation
FIRST DOUGH: TOP CAKEg 1.000 Whole eggs g 500 Butter or cream margarine g 500 SECOND DOUGH: TOP CAKEg 1.000 Whole eggs g 500 Butter or cream margarine g 500 Instant coffee g 80 METHOD: beat the first dough ingredients together in a mixer equipped with whisk attachment at medium speed for 6 minutes; half-fill the buttered and floured moulds and make a shallow groove along the top. Beat the second dough ingredients for 8-10 minutes, making sure there are no coffee 'lumps'; complete the filling of the moulds and bake at 180-190°C.
