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FRAGITTE
serves 8
1/2
cup peanuts, unsalted and toasted under low heat
1 cup icing sugar
1
tablespoon flour
3 egg whites
1/4 teaspoon cream of tartar
Filling:
2 egg yolks
1 1/2 teaspoons corn starch
2/3 cup
strong coffee
1/2 cup sugar
6 ounces butter, softened
1/2 teaspoon
vanilla extract
Preheat oven at 350 degrees.
Mix peanuts, sugar and
flour in food processor to form a powder. Beat egg whites and cream of tartar
until firm. Fold in the peanut-flour mixture.
Spread on a buttered and
floured pan 10 inch by 12 inch. Bake for 12 to 15 minutes.
Filling:
In
a saucepan, combine egg yolks, cornstarch, coffee and sugar. Heat over medium
heat, and whisk until thick. Allow mixture to cool. Whisk in the creamed
butter.
Mix in the vanilla. Cut up cake lengthwise in 3 equal strips.
Spread cream evenly on the each strip.
Stack together. Dust with
confectioner's sugar.
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