coffee cream cake

Name: coffee cream cake
Cook time: 1 h
Total time: 1 h
Yield: 16
Ingredients: 110 g Butter; 50 g Sugar; 140 g Flour; 650 g Whipped cream; 200 g Dark chocolate coating; 4 sheets Gelatine; 2 packages Vanillin sugar; 4 TABLESPOONS cold coffee; 3 TABLESPOONS Rum; 1 package Cream stabiliser; 7-10 Tbsp Cocoa; 7-10 Tbsp Truffles; 7-10 Tbsp Flour; baking paper

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 16

110 g Butter
50 g Sugar
140 g Flour
650 g Whipped cream
200 g Dark chocolate coating
4 sheets Gelatine
2 packages Vanillin sugar
4 TABLESPOONS cold coffee
3 TABLESPOONS Rum
1 package Cream stabiliser
7-10 Tbsp Cocoa
7-10 Tbsp Truffles
7-10 Tbsp Flour
baking paper

Directions

1
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2
Mix 100 g butter in flakes, sugar and flour to a smooth short pastry. Wrap in foil and chill for about 30 minutes. Roll out round (24 cm Ø) on a work surface dusted with flour. Place on a baking tray lined with baking paper. Prick several times with a fork. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 12-14 minutes. Let cool off.
3
In the meantime heat 150 g cream. Chop the chocolate coating and melt in it. Stir in 10 g butter and let cool down for 20 minutes. Cover the base with a springform pan rim. Spread cream on top. Chill for 2 hours. Soak gelatine in cold water. Whip 250 g cream until stiff. Sprinkle 1 sachet of vanilla sugar on top. Squeeze the gelatine, dissolve lukewarm. Mix with coffee, rum and 2 tablespoons of whipped cream. Fold in the remaining whipped cream. Spread on the cream and refrigerate for 1 hour. Whip 250 g cream until stiff, pour in 1 sachet of vanilla sugar and cream firming agent.
4
Whip 250 g cream until stiff. Sprinkle 1 sachet of vanilla sugar on top. Squeeze the gelatine, dissolve lukewarm. Mix with coffee, rum and 2 tablespoons of whipped cream. Fold in the remaining whipped cream. Spread on the cream and refrigerate for 1 hour. Whip 250 g cream until stiff, pour in 1 sachet of vanilla sugar and cream firming agent. Pour 4 tablespoons of the cream into a piping bag with a small star-shaped spout. Spread the remaining cream on the coffee cream. Spray small cream patches all around. Chill for 1 hour. Remove the rim of the springform pan. Dust the cake with cocoa. Decorate with pink truffles
5
Pour 4 tablespoons of the cream into a piping bag with a small star-shaped spout. Spread the remaining cream on the coffee cream. Spray small cream patches all around. Chill for 1 hour. Remove the rim of the springform pan. Dust the cake with cocoa. Decorate with pink truffles