Iced coffee cake with ladyfingers waffle base

AUTHOR
Harley Romero
DIFFICULTY
easy
RATING
4 1
COOK TIME
50 mins
TOTAL TIME
50 mins

Ingredients

Servings: 16
  • 175 g Butter
  • 150 g Ladyfingers
  • 100 g Ice cream waffles
  • 11 sheets Gelatine
  • 4 TABLESPOONS Instant espresso powder
  • 800 g Double cream cream cheese
  • 200 g Sugar
  • 450 g Whipped cream
  • 250 g Edible quark (20 % fat)
  • 2 packages Vanillin sugar
  • 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 85 g ice cream wafers, mix with the butter. Lightly coat 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 30 minutes. Soak gelatine in cold water.

  2. 2

    Dissolve espresso in 6 tablespoons of hot water. Mix 600 g cream cheese, 125 g sugar and espresso. Squeeze 5 sheets of gelatine and dissolve. Stir some cream into the gelatine, then stir everything into the rest of the cream. Beat 250 g cream until stiff and fold in. Pour cream into the mould and smooth it down, chill. Mix quark, 200 g cream cheese and 75 g sugar and vanillin sugar. Squeeze 6 sheets of gelatine, dissolve, stir some cream into the gelatine. Then stir everything into the remaining cream. Beat 200 g cream until stiff and fold in. Put the mixture in a cool place.

  3. 3

    Mix quark, 200 g cream cheese and 75 g sugar and vanillin sugar. Squeeze 6 sheets of gelatine, dissolve, stir some cream into the gelatine. Then stir everything into the remaining cream. Beat 200 g cream until stiff and fold in. Put the mixture in a cool place. Stir again and again until the cream starts to gel. Use an ice-cream scoop to form balls from the mixture and place them on the cake. Refrigerate the cake for another 3-4 hours. Coarsely chop the mocha beans. Halve 15 g ice cream wafers. Decorate the cake with ice cream wafers and mocha beans

  4. 4

    Stir again and again until the cream starts to gel. Use an ice-cream scoop to form balls from the mixture and place them on the cake. Refrigerate the cake for another 3-4 hours. Coarsely chop the mocha beans. Halve 15 g ice cream wafers. Decorate the cake with ice cream wafers and mocha beans

  5. 5

    4 hours waiting time

Nutrition Facts

KCAL
450 kcal
CARBS
25 g
FATS
35 g
PROTEINS
8 g

Categories & Tags

Cakes & PastriesCake

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