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Eiskaffee Sahne Torte

Do you know that feeling? Sometimes you just need a piece of cake that catapults you straight to heaven. Something creamy, something cool, something with the irresistible taste of coffee that brings back memories of cozy afternoons. This Iced Coffee Cream Cake is exactly that kind of soul soother! It's incredibly easy to make and tastes heavenly—the perfect cake for all coffee lovers who want something different than the classic sponge cake.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course: Cake, Dessert
Cuisine: German
Ingredients Equipment Method Notes

Ingredients
  

For the Base
  • 6 eggs separated
  • 150 g sugar
  • 150 g ground almonds
  • 3 tbsp breadcrumbs
  • 1 packet baking powder
  • 50 g chocolate sprinkles for the batter
For the Cream and Decoration
  • 750 g heavy cream well-chilled
  • 3 packet cream stiffener (Sahnesteif)
  • 2 packet vanilla sugar
  • 2 packet iced coffee powder approx. 40g per packet, total 80g
  • 1 tbsp slivered almonds for decoration
  • 1 tbsp powdered sugar for decoration
  • 1 tbsp chocolate sprinkles for decoration

Equipment

  • Springform Pan
  • Large bowls
  • Electric Mixer
  • Small pan

Method
 

  1. Step 1: Preheat oven to 175°C (350°F) top/bottom heat. Grease a springform pan well.
  2. Step 2: Separate the eggs. Put the egg yolks with the sugar in a bowl and beat until creamy. This takes a few minutes.
  3. Step 3: In another bowl, mix the ground almonds, breadcrumbs, and baking powder. Add this mixture to the egg yolk-sugar mixture and stir briefly.
  4. Step 4: Now beat the egg whites in a clean bowl until stiff, glossy, and forming peaks.
  5. Step 5: Carefully fold the stiffly beaten egg whites under the batter. Then add the 50 g chocolate sprinkles and gently fold them in as well.
  6. Step 6: Spread the batter evenly in the prepared springform pan.
  7. Step 7: Place the pan in the preheated oven and bake the base for 35-40 minutes. Do a skewer test to ensure it is cooked through.
  8. Step 8: Remove the base from the oven and let it cool completely. This is important, otherwise the cream will melt!
  9. Step 9: In the meantime, prepare the iced coffee cream. Beat the very cold cream in a bowl until stiff. Slowly add the cream stiffener and vanilla sugar while beating.
  10. Step 10: Finally, add the iced coffee powder (the full 80 g from both packets) to the cream and beat briefly until everything is well mixed. The cream will turn light brown and firm.
  11. Step 11: Once the base has completely cooled, spread the iced coffee cream on top and smooth it out.
  12. Step 12: Place the cake in the refrigerator for at least two hours. Longer is better so the cream sets properly and the flavors can develop.
  13. Step 13: Just before serving, lightly toast the slivered almonds in a small pan without fat until golden brown. Be careful, this happens quickly! Then let them cool on a plate.
  14. Step 14: Decorate the chilled cake with the toasted slivered almonds, the remaining chocolate sprinkles (1 tbsp), and dust with powdered sugar. Your iced coffee dream is ready!

Notes

Variations and Extras: This recipe is a great base, but you can easily adapt it:
  • Chocolate Base: Replace part of the almonds or breadcrumbs with cocoa for a more chocolatey base.
  • Enhance with Coffee: If you like it more intense, you can stir a spoonful of instant coffee (espresso) into the egg yolk mixture.
  • Swap Nuts: Instead of almonds, ground hazelnuts also work wonderfully in the base.
  • Decoration Ideas: Crushed cookies, a chocolate lattice, or a few mocha beans make great additional decorations.
Tips for Perfect Enjoyment:
  • Cold Cream: Make sure the cream is very cold, then it will whip better.
  • Cool Base Well: This is crucial so the cream doesn't melt.
  • Don't Overmix: Once you fold in the egg whites and chocolate sprinkles, be gentle so the batter stays light.
  • Prepare Ahead: You can easily bake the base a day in advance. This means less stress on the day of enjoyment.
  • For Parties: This cake is a hit at any party. It can be prepared well in advance.
Storage: The Iced Coffee Cream Cake tastes best well chilled. Store it in the refrigerator. It will keep well wrapped there for 2-3 days. I often find it even better on the second day when the flavors have developed!
Freezing is possible, but the texture of the cream may change slightly after thawing. If you want to freeze it, it's best without the final decoration of almonds and powdered sugar.