There cold coffee cake it’s a sweet gluttonous perfect for summer. To be consumed after two hours of rest in the refrigerator, it is prepared without difficulty. A easy recipe, therefore, with a soft filling of coffee cream and a shell of cocoa biscuits. For a cold dessert irresistible.
Ingrediants
- 350 g of dry cocoa biscuits
- 175 g of melted butter
- 180 g of granulated sugar
- 200 ml of mocha coffee
FOR THE BASE:
FOR THE STUFFING:
- 250 ml of milk
- 60 g of corn starch
- 1/2 vanilla bean
- 150 g of fresh cream
- 1 knob of butter
There cold coffee cake it’s a summer dessert really greedy. A crumbled cocoa cookie shell contains a soft coffee cream filling made with mocha coffee, milk, sugar, fresh and vanilla flavored cream.
This summer dessert includes a cooking for 20 minutes it’s a rest in the refrigerator for two hours to be able to taste it. Excellent at the end of a meal for any occasion, from lunch to dinner, both with family and friends. If you love the coffee desserts, also try the coffee cake, ideal for breakfast, or the delicious cappuccino cheesecake.
THE cold desserts to bring to the table during the summer they are a real must, to satisfy the desire for sweet, but also for something that is super fresh, given the high temperatures. In the gallery the 30 best cold dessert ideas to enjoy this summer you will undoubtedly find the one that’s right for you!
OTHER DELICIOUS RECIPES: Coffee semifreddo, Coffee cake with chocolate chips, Banana bread with coffee, cashews and chocolate chips
How to prepare: Cold coffee cake
- Execution
- easy
- Preparation time
- 30 min
- Cooking time
-
20 min
- Resting place
- in the fridge
- Rest time
-
2h
- Portions
-
8
How to prepare: Cold coffee cake
To prepare the cold coffee cake, start with the filling: in a saucepan mix the sugar with sifted corn starch, the vanilla seeds and add the milk first and then the coffee. Mix with a whisk and then blend with a hand blender to avoid lumps. Place on the fire and let it thicken as you do for a pastry cream. Transfer to a bowl, add 1 knob of butter and work with a whisk. Cover with cling film in contact and allow to cool.
Now prepare the base: in the glass of the mixer pulverize the biscuits and mix them with the melted butter at room temperature. When you have obtained a homogeneous mixture, use it to line the bottom and edge (up to about halfway) of a 22 cm diameter springform pan. Level well with the back of a spoon and place in the refrigerator while you continue with the rest of the recipe.
When the cream has reached room temperature, remove the film and work with a whisk until soft. Stir in the whipped cream several times, stirring from bottom to top so as not to disassemble. Pour the filling thus obtained into the biscuit shell and distribute with the back of a spoon.
Let it rest in the refrigerator for 2 hours before serving your coffee cake.
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