Iced coffee cheesecake

Ingredients for 1 servings:

• 6 eggs
• 120 g flour
• 50 g cornstarch
• 30 g baking cocoa
• 1 tsp baking powder
• 200 g sugar
• ½ cup of strong, boiled coffee, sweetened with a little sugar (for soaking later)
• 180 g iced coffee powder (e.g. Nescafé frappé)
• 600 ml cream
• 900 g low-fat curd cheese
• 250 g cream cheese
• 300 ml water, hot
• 12 sheets of gelatin
• 300 ml cream
• 1 pack of cream stiffener
• 2 tbsp iced coffee powder

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 30 minutes

for a 26cm springform pan

First things first: You’ll need a cake ring for the cake; a springform pan is too shallow. You’ll need a cold iced coffee mix for the filling, and cold coffee for soaking the sponge cakes. It’s best to prepare them the night before, or in the morning if you’re baking in the afternoon. Pour the hot water over the iced coffee powder and mix well until dissolved. Let it cool. To soak the cakes, mix about half a cup of strong coffee with a level teaspoon of sugar and let it cool. For the sponge cake, preheat the oven to 180°C (top/bottom heat) and line the bottom of a 26cm springform pan with baking paper. Separate the eggs and beat the egg whites until stiff peaks form, gradually adding the sugar. Gradually mix in the egg yolks briefly. Mix the flour with the cornstarch, cocoa powder, and baking powder, sift it over the mixture, carefully fold it in, and then pour the batter into the springform pan. Bake in the preheated oven on the middle rack for about 25-30 minutes. Please do the skewer test. Let the sponge cool in the tin for at least 15 minutes, then carefully loosen it from the edge with a knife, remove it from the springform pan and let it cool completely before removing the baking paper. Cut the base horizontally twice to make 3 layers. If you prefer, you can of course just make 2 thicker layers. For the filling, soak the gelatine in cold water. Briefly mix the quark and cream cheese until smooth. Lightly squeeze out the soaked gelatine and heat it in a saucepan over low heat with 150 ml of the prepared iced coffee mix. Only heat the gelatine until it has completely dissolved. Slowly pour in the rest of the cold iced coffee mix and mix well with a whisk. Gradually add 4 tablespoons of the quark mixture to the gelatine and stir quickly with a whisk so that the temperature can continue to adjust. Add the gelatin liquid to the quark mixture and quickly mix with a whisk. Whisk the whipped cream until stiff peaks form and fold it into the quark mixture. It’s best to taste the finished cream to see if it’s sweet enough (I personally don’t add any additional sugar, as the iced coffee powder contains quite a bit, and the sweetness from it is enough for me). If not, stir a little more sugar into the cream if desired. To finish, place the cake ring around a sponge cake layer and spread some of the cold coffee cream with a teaspoon. Not too much, or the layer will soak and become mushy. It’s best to drizzle a little at a time. Spread half of the iced coffee cream on the layer. Place the second sponge cake layer on top, drizzle with more coffee, and spread the rest of the iced coffee cream on top. Finally, place the third sponge cake layer on top and drizzle with coffee as well. If you don’t want to cover the cake with iced coffee cream later, skip soaking the top layer. Place the cake, including the cake ring, in the refrigerator overnight, or for at least 6 hours, and set the refrigerator to full power. Before serving, whip the cream until semi-stiff, then add the iced coffee powder and cream stabilizer, and whip until stiff peaks form. Spread the iced coffee cream over the cake and decorate as desired.