Icecoffee De Luxe Cake
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the ground:
- 200 g biscuit (s) (Cantuccini), crumbled
- 100 g butter, melt
For the cream:
- 500 g cream cheese
- 100 g suar
- 4 tablespoons milk
- 1 sachet ground gelatin
For the cream: (chocolate cream)
- 50 g chocolate (bitter), melted
- 2 tablespoon cocoa powder
- 100 g cream
- 50 g chocolate (bitter), chopped
For the cream: (Iced coffee cream)
- 50 g chocolate (café crème), melted
- 2 tablespoon coffee powder (iced coffee)
- 100 g cream
For the cream: (Amaretto cream)
- 2 tablespoon amaretto
- 200 g cream
- 1 pack cream stabilizer
For the set:
- 50 g chocolate (café crème)
- 12 biscuit (s) (Cantuccini)
Print Recipe
Pin Recipe Instructions
- Mix the cantuccini crumbs with butter and press on the bottom of a springform pan. Chill for at least 20 minutes.
- Soak gelatine in water.
- Meanwhile, whip the cream cheese with the sugar and milk until creamy.
- Dissolve the gelatine, stir first with 1 tablespoon of the cream, then stir into the rest of the cream.
- Divide the mixture into three equal parts and refrigerate for a moment.
- Then stir the dark chocolate and cocoa into the first, café crème chocolate and iced coffee powder into the second and the amaretto into the third part of the cream.
- Whip the cream until stiff and fold into the mixture.
- Add the chopped chocolate to the dark chocolate cream.
- First spread the dark chocolate mass on the floor. Spread the café cream on top and the amaretto mixture on top.
- To garnish, melt the rest of the café crème chocolate and sprinkle it over the cake. Pull through with a fork so that a kind of marbling appears.
- Soak the cantucci in amaretto as you like and place on the cake.
- Let it set in the refrigerator for at least 3 hours.
- Garnish with chocolate chips if you like.
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