Iced Coffee Cake
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 3 hrs |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 16) |
Ingredients
- 6 egg (s)
- 150 grams sugar
- 150 g almond (s), round
- 3 tablespoon breadcrumbs
- 1 packet baking powder
- 150 g chocolate decor (chocolate sprinkles), for the douh
- 800 g cream
- 2 packs coffee powder (Nescafe Frappe)
- 3 packs cream stabilizer
- 2 packs vanilla sugar
- 50 g chocolate decor (chocolate sprinkles), for the toppin
Print Recipe
Pin Recipe Instructions
- Separate eggs. Beat the egg whites until stiff. Mix the egg yolks with sugar until frothy. Mix the almonds, breadcrumbs and baking powder and stir into the egg yolk mixture. Fold in the chocolate sprinkles and egg whites. Bake in a springform pan lined with baking paper at 150 degrees for 30 to 40 minutes. Let the bottom cool down.
- For the topping, whip the cream until stiff, pour in the cream stiffener and vanilla sugar. Finally stir in the Nescafe Frappe powder. Separate about 1 cm from the bottom and crumble. Spread the cream mixture on the base. Sprinkle with crumbs and chocolate sprinkles.
- Put the cake in the freezer for about 2 hours. The cake can also be baked a day or two beforehand and stored in the freezer. Then let the cake thaw and serve half-frozen.
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