1. After mixing powdered sugar and almond powder, sift on baking paper;
2. Beat the egg whites with a whisk, and pour the sugar in three times;
3. Add the flour and mix the batter evenly, don't mix it in circles;
4. Draw a circle on the baking tray and squeeze out a ring shape, sprinkle with powdered sugar on the surface;
5. Preheat the oven at 175 degrees and bake for 16 minutes, take it out for later use;
6. Pour milk and coffee powder into the pot, add to the boil, soak for 30 minutes and set aside;
7. Add the egg yolks and sugar to beat for 3 minutes, then sift the coffee milk in, and stir evenly;
8. Pour back into the pot and continue to simmer until thick and avoid boiling;
9. Add butter to the coffee sauce at about 50 degrees and stir well;
10. Add whipped cream, mix well and squeeze into the dakwazri.
Tips:Keep cool when mixing coffee sauce and light cream, otherwise the cream will become thinner.
