Rich tea biscuit cake witth almond

In a bowl place the yolks, butter (soft or into little cubes) and the almond essence, bled these very well with a mixer, until it forms a whitish cream, once it gets to that point add while still mixing the almond, mix these very well until all the ground almond is all blended in. Then refrigerate it.

Then get the biscuits and one by one dip them in the (almost cold) coffee for about 3 seconds each, don't leave them too long or they will become soft and break apart, and also if soft is impossible to spread the cream. Arrange them on a plate or tray one in the centre and six surrounding the centre one, then apply a thin layer of cream, repeat the process until the cake is around 5-6 biscuits high, and finally cover the whole of the cake outside in the same cream, and sprinkle the almond flakes on top, them refrigerate until very cold and firm.

It is very nice served with a nice strong cup of coffee. I believe the original recipe doesn't have almonds at all and the walls and top of the cake is decorated with dessicated coconut shavings.
We all know that almond goes extremely well with coffee, as a lot of times when out for a coffee you get a little almond biscuit with it, therefore the reason why I used it.