Coffee Cream Cake

Average: 0 (0 votes)
(0 votes)
Coffee Cream Cake
share Share
bookmark_border Copy URL
Health Score:
4,3 / 10
45 min.
ready in 2 h. 55 min.
Ready in


For the batter
2 eggs (separated)
1 Tbsp warm water
125 grams sugar
1 pinch salt
125 grams Pastry flour
50 grams cornstarch
½ tsp Baking powder
2 Tbsps zweiback crumbs
For the filling
5 sheets white gelatin
4 eggs (separated)
100 grams sugar
1 packet Vanilla sugar
1 pinch salt
1 Tbsp cocoa powder
4 Tbsps Instant coffee
¼ l Whipped cream
For the almond brittle
100 grams blanched, chopped almonds
1 Tbsp butter
3 ½ Tbsps brown sugar
How healthy are the main ingredients?
Whipped creamsugarsugaralmondsugaregg

Preparation steps


Preheat the oven to 200°C (approximately 400°F).

For the batter: Beat yolks and 1 tablespoon warm water and sugar until fluffy. Beat whites and salt until stiff and fold into yolks. Combine flour, cornstarch and baking powder and fold into egg mixture. Stir in cracker crumbs. Pour batter into a piping bag with a tip. Pipe ladyfingers onto a baking sheet lined with parchment paper. Bake for 8-10 minutes. Remove, release from pan and let cool.

For the filling: Soften gelatine in cold water. Beat yolks, sugar, vanilla sugar, salt and cocoa powder until creamy. Dissolve instant coffee in 4 tablespoons hot water. Squeeze gelatine and stir into coffee. Stir 2 tablespoons of filling into coffee and fold back into remaining filling mixture, then chill. Beat cream until stiff. Once filling begins to gel, fold in cream.

Line the bottom of a springform pan with ladyfingers. Layer filling and ladyfingers until all ingredients are used. Chill cake for 2 hours.

Meanwhile, toast almonds over low heat until golden brown. 


For the almond brittle: Melt butter in a frying pan. Add sugar and almonds. Stir over low heat until sugar is caramelized. Remove from heat, pour onto a plate and let cool. Break apart once cooled.

Release cake from pan, slice and serve sprinkled with almond brittle.