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Iced coffee – cream – cake

updated

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Ingredients for 1 servings:

  • 6 eggs
  • 120 g sugar
  • 200 g ground almonds
  • 1 tbsp baking powder
  • 50 g dark chocolate, grated
  • 600 ml cream
  • 3 points cream stiffener
  • 3 pts vanilla sugar
  • 8 tbsp coffee powder (iced coffee powder, or 1 bag)
  • Chocolate decoration

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Separate the eggs, beat the egg yolks and sugar until frothy. Mix the almonds and baking powder and fold in. Beat the egg whites until stiff and fold in the dark chocolate. Bake for approximately 35-40 minutes at 150°C fan-assisted oven. Let the base cool thoroughly. Cut off a 1 cm thick layer and crumble it. Whip the cream until stiff, gradually mixing in the cream stabilizer, vanilla sugar, and iced coffee powder. Pour the cream mixture onto the base and decorate the edge with 12 cream puffs. Distribute the crumbles in the center. Decorate the cream puffs with chocolate as desired. Chill the cake.

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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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