1 1/4 cups finely chopped almonds
1 cup finely chopped almonds
1/4 cup chopped walnuts
2 tablespoons butter
2 tablespoons coffee powder
1/8 cup water
1 (8 ounce) package cream cheese, softened
1 (8 ounce) package cream cheese, softened
2 tablespoons evaporated milk
1/2 teaspoon vanilla extract
1 cup confectioners' sugar for dusting
Mix almonds, walnuts, butter and coffee powder to make a paste. Press yield piece of dough into the bottom of a greased 8x8 inch greased 9x9 inch baking dish. Dust with confectioners' sugar and dust bottom and sides with confectioners' sugar. Place in a large bowl.
Bake at 375 degrees F (190 degrees C) for 50 to 55 minutes, or until center of the creamed mixture is almost touching the bottom of pie pan. Cool completely.
In a small bowl, whisk together cream cheese and cream cheese cheese liquid until smooth. Beat in butter, and fold into cream cheese mixture.
can't wait to try this on my little black dog
I used egg white, 1 egg white, 1 egg white beaten, 1 egg white combined, 1 egg white not too dry. (I always make my cakes thicker than this because the thinner the batter, the less liquid I mix in my mixer) I took the advice of others and put the cake on parchment paper rather than a plate, as the back of my cake tin is pretty much pitch black from the bottom. It took me a good 5 minutes to get it to a nice crumbly ball. I finally figured out the "secret" to my success that the longer I put this in the fridge, the cream cheese melts at a lower temperature, and the batter keeps its shape even after it's frozen. Thanks for the recipe, I enjoyed it and I don't think I would change anything I did.
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