Procedure
1) Whisk the eggs whites with sugar.
2) Gently fold in the flour and nuts using a spatula or a large spoon. Take extra care so that the whipped egg whites don’t deflate.
3) Line three same size baking trays with baking paper (parchment). We recommend spreading a little bit of butter on the baking paper as this helps with peeling off of the baking paper (parchment) once the sponges are done.
4) Bake the sponges in a preheated oven at 200C/180C fan for about 8 minutes. You can tell the sponges are done once they start turning golden in colour.
5) Let the sponges cool down.
6) For the filling; melt the butter in a saucepan. Once melted completely, remove it from the stove and mix in both sugar and flour. Return back on the stove and pour in brewed coffee. Continue mixing and cooking the mixture until thickened (porridge consistency). Remove it from the heat and let it cool down.
