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Iced coffee cake

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Ingredients for 8 servings:

  • 5 eggs
  • 140 g sugar
  • 140 g almonds/nuts, ground
  • 50 g chocolate shavings
  • 3 rusks, grated
  • 1 tsp baking powder
  • 2 cups of cream
  • 3 packs of cream stiffener
  • 2 bags of coffee powder (iced coffee powder)
  • 2 packets of vanilla sugar

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 30 minutes

Beat egg whites stiffly, mix the remaining ingredients, then fold in the beaten egg whites. Pour into a greased springform pan (it’s better to line it with baking paper) and bake for about 40 minutes at 170-180 degrees Celsius. Let cool, then cut off about 1 cm of the top and crumble it. Filling: Whip the cream with the other ingredients until stiff. Pour this mixture onto the base and spread the crumbs over the top, pressing down lightly. Let it chill for 1 day. Dust with powdered sugar just before serving.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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