Frozen coffee cream cake recipe home recipe cake

Frozen coffee cream cake

If you serve this cake with its filling of coffee ice cream as a dessert, you should offer a strong coffee or an espresso.

INGREDIENTS FOR 6-8 PIECES OF DOUGH 150 g ground almonds 50 g breadcrumbs 170 g sugar 4 protein FILLING 4 egg yolks 2 tablespoons icing sugar 2 teaspoons vanilla sugar 300 g cream 1 teaspoon instant coffee powder 2 tablespoons milk GARNISH 100 g cream, beaten until stiff about 50 g tender – bitter chocolate

Cake recipe home recipe

No 1 Frozen coffee cream cake HOW TO DO Preheat the oven to 175 ° C. Mix almonds with breadcrumbs and sugar for the biscuit. Beat the egg whites to stiff snow. Lift the egg snow under the almond mixture – egg flakes may still remain visible.

no 2 Using a springform pan (23 cm Ø), draw two circles on baking paper. Place the baking paper upside down on a baking sheet. Spread the biscuit mass within the circular lines. Bake the biscuit bases for 20-25 minutes, then remove them and let them cool on a wire rack.

No 3 Beat the egg yolks with the powdered and vanilla sugar until creamy. Whip the cream until stiff. Dissolve the coffee powder in the milk. Stir the coffee solution into the egg mixture. Mix in the whipped cream.

No 4 Place a sponge cake in the mold used to draw the circles. Spread the filling on it, place the second base on top and press it down a little. Place the cake in the freezer for 5-6 hours or overnight. Place in the refrigerator 30 minutes before serving.

Frozen coffee cream cake

Place the cake on a cake platter. Sprinkle the whipped cream onto the cake in a lattice shape and grate the chocolate.

SAVE TIME For a quick filling, soften 500 ml of vanilla ice cream. Mix with coffee powder, then spread between the biscuit bases and freeze the cake. The filling tastes even better if you fold in 50 g orange peel and 50 g maraschino cherries.


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