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Rosabaya de Colombia cappuccino & lamingtons



INGREDIENTS : 6 capsules of Rosabaya de Colombia (6x40 ml). For the sponge cake : 5 eggs – 155 g (5.5 oz) sugar – 155 g (5.5 oz) flour – 45g (1.5 g) melted butter (or a ready-made sponge cake). For the icing : 50 g (2 oz) cocoa – 200 g (7 oz) icing sugar – 100 ml boiling water – 25 g (1 oz) butter - 1 pinch vanilla flavouring – 1 pot of raspberry or apricot jam – 150 g (5 oz) grated coconut.

Pre-heat the oven to 180 °C (gas mark 6). Whisk the eggs with the sugar for 5 min. until the mixture whitens and triples in volume. Sieve the flour in and add the melted butter while gently whisking the mixture, then pour into a greased rectangular baking tin. Bake for 30 min. in the oven. Leave to cool on a wire rack. For the icing, place the cocoa and icing sugar in a mixing bowl, add the boiling water, butter and vanilla flavouring while mixing it, then place the bowl in a bain-marie to keep it warm. Heat the jam with a little water on a low heat. Cut the sponge cake into cubes, dip them in the jam and the chocolate and roll them in the coconut. Leave in the fridge to cool. Serve with a Rosabaya de Colombia* Grand Cru Cappuccino.

*This recipe was made using the lattissima+ machine
Production : Marie Leteuré, Stylist : Élodie Rambaud, Photography : Jérôme Bilic

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