Coffee cream cake

For 16 pieces
  • 110 g Butter
  • 50 g Sugar
  • 140 g flour
  • 650 g whipped cream
  • 200 g Dark chocolate couverture
  • 4 sheets gelatine
  • 2 packet vanillin sugar
  • 4 EL cold coffee
  • 3 EL Rum
  • 1 packet cream stabilizer
  • cocoa
  • Truffle
  • flour
  • baking paper
60 minutes
easy
1.
Process 100 g butter in flakes, sugar and flour into a smooth shortcrust pastry. Wrap in foil and refrigerate for about 30 minutes.
2.
Roll out the dough in a round shape (24 cm Ø) on a work surface dusted with flour. Place on a baking tray covered with baking paper. Prick several times with a fork. Bake in the preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) for 12-14 minutes. Let cool down.
3.
Heat 150 g of cream. Chop the couverture and melt in it. Stir in 10 g butter, let cool for 20 minutes. Enclose the bottom with a springform pan. Spread the cream on it. Chill for 2 hours.
4.
Soak gelatine in cold water. Whip 250 g cream until stiff. Sprinkle in 1 packet of vanilla sugar. Squeeze out gelatine, dissolve lukewarm. Mix with coffee, rum and 2 tablespoons of whipped cream. Fold in the remaining whipped cream. Spread on the cream, chill for 1 hour.
5.
Whip 250 g of cream until stiff, pour in 1 packet of vanilla sugar and cream setter. Put 4 tablespoons of the cream in a piping bag with a small star nozzle. Spread the rest of the cream on the coffee cream. Squirt small dots of cream all around. Chill for 1 hour.
6.
Remove the springform pan. Dust the cake with cocoa. Decorate with pink truffles.
7.
1 piece approx:
  • 300 kcal
  • 1260 kJ
  • 3 g protein
  • 23 g fat
  • 19 g carbohydrates

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