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1
Make the cocoa crust (pate sucree).
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2
Refer to
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3
Make the coffee almond cream.
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4
Dissolve the instant coffee into the rum.
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5
Divide the raw cane sugar into 3 parts and mix into the softened butter one part at a time.
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6
Add 1/3 of the well-beaten egg and mix.
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7
Add 1/3 of the almond flour into Step 3 and mix well.
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8
(If you add all the egg in at once, it will separate, so alternate adding it in).
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9
Add the remaining egg and almond flour alternately one half at a time and mix well.
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10
Add the rum-dissolved instant coffee from Step 2 into Step 5 and mix well.
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11
Roast the walnuts at 150C, finely chop, and add to Step 6.
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12
Add the rum raisins and mix well.
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13
Brush Step 1 twice with the dorure and pour the cafe-style almond cream from Step 7 into the pre-baked cocoa crust and smooth the surface.
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14
Top Step 8 with the almond slices, then bake at 170C for 25-30 minutes.
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15
Once baked, let cool on a rack.
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16
Remove Step 9 from the pan and spread the apricot glaze over the surface.
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17
(You can add a bit of water to the apricot jam and warm it in the microwave.)
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18
Make the glaze.
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19
Put all the ingredients in a bowl and soften in a double boiler at 60C.
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20
Brush the entire surface of Step 10 with the softened glaze and it's done.
