yield : 8
50 g sugar
50 g flour
1 tbsp coffee instant powder
For the cream:
6 leaves gelatin
400 ml strong coffee
75 g soft sugar
100 g coffee cream
400 g single cream
2 tbsp coffee liqueur, if desired
Directions for Coffee Cream Cake
Preparation time: ca. 45 min / Cooking / Baking Time: ca. 15 min Resting time: ca. 2 hrs / Grade of difficulty:medium / Calories per portion: n/a
Soak the gelatin. Bring the coffee to a boil and add the sugar and the coffee cream. Take from heat and stir until the sugar has dissolved. Squeeze the gelatin and dissolve in the still warm coffee mixture. Place in the fridge.
Beat the single cream until stiff. Add in the coffee liqueur, if desired. Fold half of the single cream in the gelatinising coffee cream. Place a cake ring around the cake and divide evenly the coffee cream on top. Cool for 1 hour.
Remove the cake ring and garnish the cake with the remaining whipped cream and chocolate shavings.