Iced coffee cake

AUTHOR
Bo Carpenter
DIFFICULTY
easy
RATING
4 2
COOK TIME
45 mins
TOTAL TIME
45 mins

Ingredients

Servings: 16
  • 175 g Butter
  • 150 g Ladyfingers
  • 100 g Belgian butter waffles
  • 11 sheets Gelatine
  • 2 TABLESPOONS Instant espresso powder
  • 500 g Edible quark (20 % fat)
  • 250 g Schmand
  • 100 g Sugar
  • 1 package Vanillin sugar
  • 300 g Whipped cream
  • 1 TEASPOON Cocoa powder
  • 1 TABLESPOON Chocolate mocha beans
  • 7-10 Tbsp Oil

Directions

  1. 1

    Melt the butter in a pot and let it cool down. Finely crumble the lady fingers and waffles, mix with the butter. Lightly grease a springform pan (26 cm Ø) at the bottom with oil. Add the crumble mixture. Press to a flat base with your hands, chill for about 20 minutes. Soak gelatine in cold water.

  2. 2

    Dissolve espresso in 3 tbsp. hot water. Mix quark, sour cream, sugar and vanillin sugar. Squeeze gelatine, dissolve and stir in 3 tbsp. cream. Stir into the remaining cream. Stir the espresso under 2/3 of the cream. Whip 200 g whipped cream until stiff and fold into the espresso cream. Pour the cream into the mould and smooth it down, chill. Whip 100 g cream until stiff and fold into the rest of the cream. Chill the cream for about 1 hour until it is firm enough to form balls. Use an ice-cream scoop to form balls from the mixture and place them on the cake.

  3. 3

    Stir the espresso under 2/3 of the cream. Whip 200 g whipped cream until stiff and fold into the espresso cream. Pour the cream into the mould and smooth it down, chill. Whip 100 g cream until stiff and fold into the rest of the cream. Chill the cream for about 1 hour until it is firm enough to form balls. Use an ice-cream scoop to form balls from the mixture and place them on the cake. Refrigerate the cake again for at least 3 hours. Dust with cocoa and decorate with mocha beans

  4. 4

    Waiting time approx. 5 hours

Nutrition Facts

KCAL
310 kcal
CARBS
19 g
FATS
23 g
PROTEINS
7 g

Categories & Tags

Cakes & PastriesSummerCake