– 30g Cold unsalted butter – 30g Sugar – 40g Cake flour – 40g Almond powder – 1/8ts Coffee essence – 20g Nuts & Dry fruits – 12cm Choco sponge cake sheet (4 sheets) – Whipped coffee cream (200g Whipping cream + 20g Sugar + 4g Coffee essence) – Sugar syrup – Pepero (Cafe latte & Yogurt flavor)

1. Chop the nut mix into small pieces. 2. Put cold butter, sugar, soft flour, almond powder, and coffee essence in a bowl. 3. Mix until crumbled, then add chopped nuts and mix lightly. 4. Put it on the oven pan, bake in the oven preheated to 180 degrees for 18~20 minutes and cool. 5. Place 1 cake sheet on the rotating plate, sprinkle with sugar syrup, and then apply coffee whipped cream. 6. Put the crumble on top of the cream, put another sheet on top, and sprinkle with sugar syrup. Repeat steps 5-6 two more times. 7. Apply cream to the top and sides of the cake. 8. Arrange the top surface flat. 9. Put pepero on the side. 10. Finish by placing crumble on top of the cake.