Creamy macaroon cake with mocha beans

Name: creamy macaroon cake with mocha beans
Cook time: 20 min
Total time: 200 min
Yield: 8
Cuisine: Dutch
Ingredients: 2 leaves white gelatin; 2 to grab macaroons a 250 g; 250 ml whipped cream; 1 tablespoon instant coffee; 3 tablespoons (walnuts) oil; package chocolate mocha beans a 125 g

A tasty Dutch recipe. The dessert contains the following ingredients: white gelatine, macaroons (a 250 g), whipped cream, instant coffee, (walnuts) oil and chocolate mocha beans (a 125 g).

Ingredients

Kitchen Stuff

food processor
spring form diameter approx. 20 cm

Directions

In bowl with plenty of cold water gelatin for about 5 minutes.
Grind macaroons in a food processor.
In bowl, whipped cream is stiff.
Sprinkle 300 g of macaroons through whipped cream.
Bring 75 ml of water to the boil in the saucepan.
Powdered coffee powder.
Mix 3 tbsp coffee and walnut oil through the rest of macaroons.
Gelatin squeezing and stirring in rest of hot coffee while stirring.
Mix the gelatin mixture with cream mixture.
Spread the macaroons mixture over the bottom of greased form and press firmly with a convex side of the spoon.
Spread cream mixture over it.
Garnish with a border of mocha beans on the outside of the pie.
Let it set in refrigerator for about 3 hours..