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Eiskaffee Cream Cake

Ein cremiger Kuchen mit intensivem Eiskaffee-Geschmack, der schnell und einfach zuzubereiten ist – perfekt für Kaffeeliebhaber und Naschkatzen.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 12 slices
Course: Dessert
Cuisine: German
Ingredients Equipment Method Notes

Ingredients
  

For the Cake Base
  • 6 pieces eggs separated into whites and yolks
  • 150 g sugar for the creamy sweetness
  • 150 g ground almonds for a fine nutty note
  • 30 g breadcrumbs for perfect consistency
  • 1 packet baking powder for the light sponge
  • 50 g chocolate sprinkles for a sweet surprise in the dough
For the Coffee Cream
  • 750 g whipping cream for the dreamy coffee cream
  • 3 packets cream stabilizer to keep the cream firm
  • 2 packets vanilla sugar for a fine vanilla note
  • 80 g instant iced coffee powder the star of the cake
For Decoration
  • 1 tbsp almond flakes for decorating
  • 1 tbsp powdered sugar for pretty decoration
  • 1 tbsp chocolate sprinkles for topping

Equipment

  • Springform (26 cm diameter)
  • Mixer
  • Large Mixing Bowls
  • Oven
  • Pan for roasting almonds

Method
 

  1. Step 1: Preheat the oven to 175 °C (top and bottom heat) or 150 °C fan. Grease a 26 cm springform pan well.
  2. Step 2: Separate the eggs. Beat the egg yolks with the sugar until the mixture is light and creamy.
  3. Step 3: Mix ground almonds, breadcrumbs, and baking powder and gently fold the mixture into the egg yolk mixture.
  4. Step 4: Beat the egg whites until stiff. Gently fold the chocolate sprinkles into the egg whites.
  5. Step 5: Carefully fold the egg whites into the dough and spread the batter evenly in the prepared springform pan.
  6. Step 6: Bake the cake for about 35–40 minutes. Then let it cool completely.
  7. Step 7: Cut off about 1 cm thick layer from the top and crumble it. You will need these crumbs later for the topping.
  8. Step 8: Whip the cream with cream stabilizer and vanilla sugar until stiff. Gradually add the instant iced coffee powder while continuing to whip to distribute the flavor well.
  9. Step 9: Spread the coffee cream evenly over the cake base and sprinkle the crumbs on top. Chill the cake in the refrigerator for at least 2 hours.
  10. Step 10: Toast the almond flakes in a pan until golden and let cool.
  11. Step 11: Before serving, decorate the cake with the toasted almond flakes, chocolate sprinkles, and powdered sugar.

Notes

Du kannst gemahlene Mandeln durch Haselnüsse ersetzen oder den Instant-Eiskaffee durch löslichen Espresso oder Kakao für eine schokoladige Variante austauschen. Für eine fruchtige Note passt eine dünne Schicht Himbeermarmelade unter die Sahne. Der Kuchen hält sich 2-3 Tage im Kühlschrank. Frisch geschlagene Sahne und das vollständige Auskühlen des Kuchens sind wichtig für die richtige Konsistenz.